Genoa cake
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Genoa cake,[1] known in Italian as Script error: No such module "Lang".Template:Efn or Script error: No such module "Lang"., is a fruit cake consisting of sultanas (golden-coloured raisins), currants or raisins, glacé cherries, almonds, and candied orange peel or essence, cooked in a batter of flour, eggs, butter, and sugar.[2][3]
Origins
Although the name Genoa cake is mainly used in the United Kingdom, where recipes for it have been around since the 19th century,[4] it is a variant of the Script error: No such module "Lang". (Script error: No such module "IPA".; Template:Langx, Script error: No such module "IPA".; Template:Literally) cake which originated in 16th century Genoa as a Christmas cake. Unlike Genoa cake, traditional Script error: No such module "Lang". includes pine nuts as a major ingredient and uses yeast as its raising agent, which requires several hours to rise, like bread.[5] This original form is today known as Script error: No such module "Lang". ('deep Script error: No such module "Lang".'), whilst a simpler variant which uses baking powder is known as Script error: No such module "Lang". ('flat Script error: No such module "Lang".') and is essentially the same as the Genoa cake sold in the UK, with a moist but crumbly texture.[6][7]
The term Genoa cake is also sometimes used to refer to two other Genoa-related cakes, neither of which are fruit cakes: Genoese cake, a light sponge cake,[8] and pain de Gênes ('Genoa bread'), a dense almond cake.[9]
See also
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Notes
References
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- ↑ Script error: No such module "citation/CS1".
- ↑ Ingredients and nutritional analysis of commercially made Genoa Cake at Tesco supermarket
- ↑ Genoa Cake recipe BBC Good Food Magazine
- ↑ Recipe 154 in The Bread Biscuit Bakers and Sugar-Boiler's Assistant by Robert Wells (London, 1890)[1]
- ↑ Gourmet Liguria
- ↑ Pandolce Basso Genovese Script error: No such module "webarchive".
- ↑ Pandolce Christmas cake
- ↑ Gourmet Britain Genoa cake recipe
- ↑ Cook's Info: Genoa Cake
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