Genoa Cake

Genoa Cake is a classic and delicious dessert with a rich history that can be traced back to the city of Genoa in Italy. This cake is known for its delightful combination of flavors and textures, including raisins, citron, lemon zest, and chopped almonds. It has a sweet and slightly tangy taste that makes it a favorite for tea-time or dessert.

The Genoa Cake, also sometimes referred to as “Genoa Bread,” has a long and storied history. It is believed to have originated in the city of Genoa, which is a historic port city in northern Italy. Genoa was known for its trade connections with various parts of the world, including Asia and the Middle East, and this international influence is reflected in the ingredients of the cake.

The cake’s popularity spread beyond Italy and found its way into the United Kingdom during the 19th century, where it became a staple in tea-time menus and celebrations. Its appeal lies in its sweet, fruity, and slightly spiced flavor profile, making it a versatile treat for various occasions.

Now, let’s delve into how to make this delicious Genoa Cake:

INGREDIENTS

• 1/4 pound Crisco
• 1/4 pound butter
• 1/2 pound sugar
• A pinch of mace (a spice)
• 6 egg yolks
• 3 egg whites (separate them, 1/2 beaten and 2 1/2 remaining)
• 10 ounces flour
• 1 pound raisins
• 1/4 pound citron, finely chopped
• Grated rind of 1 lemon
• 2 ounces chopped almonds

INSTRUCTIONS

1. Preheat your oven to a slow temperature, typically around 300°F (150°C). Prepare a cake pan by lining it with parchment paper.
2. In a mixing bowl, combine the Crisco and butter. Cream them together until you achieve a smooth and fluffy texture.
3. Gradually add the half pound of sugar and a pinch of mace to the butter and Crisco mixture. Continue to mix until the sugar is well incorporated, and the mixture becomes light and creamy.
4. Add the 6 egg yolks to the mixture one at a time, stirring well after each addition.
5. Gradually fold in the 10 ounces of flour, making sure it is thoroughly combined with the wet ingredients.
6. Add in the 1 pound of raisins, 1/4 pound of finely chopped citron, the grated rind of 1 lemon, and 2 ounces of chopped almonds. Mix these ingredients into the batter until they are evenly distributed.
7. In a separate clean, dry bowl, beat the 2 1/2 remaining egg whites until they form stiff peaks.
8. Gently fold the beaten egg whites into the cake batter. This step helps to lighten the cake and make it airy.
9. Pour the cake batter into the prepared cake pan lined with parchment paper.
10. Sprinkle the top of the cake with additional chopped almonds.
11. Place the cake pan in the preheated oven and bake at a slow temperature for an extended period, usually around 2 to 2.5 hours. The cake is done when a toothpick or cake tester inserted into the center comes out clean.
12. Once the Genoa Cake is fully baked, remove it from the oven and let it cool in the pan for a while. Then, transfer it to a wire rack to cool completely before slicing and serving.

Enjoy your homemade Genoa Cake, a delightful treat with a rich history and a wonderful combination of flavors!