Irresistible Genoa Cake Recipe: A Buttery Treasure to Bake Today

Sweet memories of italian bakeries flood my mind when thinking about this delightful genoa cake recipe.

Childhood afternoons spent watching my grandmother carefully mix ingredients still spark joy.

Soft and rich, the traditional dessert brings warmth to any kitchen gathering.

Fragrant almonds and candied fruits create a delectable symphony of flavors that dance across your palate.

Delicate yet hearty, this classic treat connects generations through its simple elegance.

Simple ingredients blend into something magical that will make everyone smile.

You’ll want to savor every single crumb of this delightful confection.

What You’ll Need For Delia Smith Genoa Cake Recipe

• Cherries: Sweet and colorful fruit adding texture and flavor to the cake.
• Pineapple: Tropical fruit providing moisture and tangy sweetness.
• Apricots: Soft fruit contributing a rich, golden color and delicate taste.
• Almonds, Whole: Crunchy nuts that add texture and nutty flavor.
• Sultanas: Sweet dried grapes enhancing the cake's richness.

• Butter: Provides richness and helps create a tender cake texture.
• Sugar: Adds sweetness and helps with cake's golden-brown color.
• Eggs: Bind ingredients together and contribute to cake's structure.
• Flour: Forms the cake's main structure and provides substance.
• Ground Almonds: Adds moisture and nutty depth to the cake.

• Lemon Zest: Provides bright, citrusy aroma and enhances overall flavor.
• Apricot Jam: Used for glazing and adding a glossy, sweet finish to the cake.

Easy Steps For Delia Smith Genoa Cake Recipe

Step 1: Prepare Baking Equipment

Warm up your oven to 160°C (140°C fan). Grease a 23cm round cake tin and line it with parchment paper for easy removal.

Step 2: Create Fruit and Nut Blend

• Dried cherries
• Chopped pineapple
• Diced apricots
• Sliced almonds
• Citrus zest
• Golden sultanas

Step 3: Whip Butter and Sugar

Use an electric mixer to cream butter and sugar until the mixture becomes light, fluffy, and pale in color.

Step 4: Incorporate Eggs

Gradually add eggs to the butter mixture, sprinkling in small amounts of flour between each addition to prevent the batter from curdling.

Step 5: Combine Dry Ingredients

Gently fold in remaining flour and ground almonds, ensuring no lumps remain in the batter.

Step 6: Add Fruit Mixture

Carefully fold the prepared fruit and nut blend into the cake batter, distributing evenly throughout.

Step 7: Transfer to Baking Tin

Spoon the batter into the prepared cake tin, smoothing the surface with a spatula to create an even layer.

Step 8: Arrange Decorative Topping

Artfully place additional nuts or fruits on top of the cake for a beautiful presentation.

Step 9: Bake to Perfection

Bake in the preheated oven for approximately 2 1/4 hours. If the top begins to brown too quickly, cover with aluminum foil after the first hour.

Step 10: Cool and Glaze

Allow the cake to cool in the tin for 30 minutes, then transfer to a wire rack to cool completely. Warm apricot jam and strain, then brush over the cooled cake for a shiny, sweet finish.

Pro Tips For Delia Smith Genoa Cake Recipe

• Prevent Fruit Sinking: Toss mixed fruits in a little flour before adding to batter to keep them evenly distributed throughout the cake.
• Moisture Magic: Add a splash of brandy or rum to the fruit mix for deeper flavor and extra moisture in the Genoa cake.
• Topping Trick: Toast almonds lightly before sprinkling on top to enhance their nutty flavor and create a more golden, crunchy texture.
• Glaze Guidance: Warm the apricot jam slightly before brushing to ensure smooth, even coverage and a glossy finish on the cake.
• Storage Secrets: Wrap the cooled cake in parchment and store in an airtight container to maintain freshness for up to a week.

Fun Variations Of Delia Smith Genoa Cake Recipe

• Gluten-Free Genoa Cake: Replace wheat flour with almond or gluten-free blend for celiac or wheat-sensitive individuals.
• Vegan Version: Swap butter for coconut oil, eggs with flax eggs, ensuring plant-based friendly preparation.
• Low-Sugar Alternative: Use stevia or monk fruit sweetener instead of regular sugar, reducing overall calorie content.
• Nut-Free Adaptation: Remove almonds and substitute with sunflower seeds or pumpkin seeds for those with nut allergies.

Pairing Ideas For Delia Smith Genoa Cake Recipe

• Pair with Rich Red Wines: Complement the cake's sweet and fruity profile with a bold red wine like port or Madeira, enhancing the dried fruit flavors and creating a luxurious dessert experience.
• Create a Creamy Coffee Companion: Serve alongside a smooth cappuccino or latte, where the cake's nutty and fruity notes blend beautifully with the coffee's robust character.
• Match with Dessert Cheese Plate: Arrange a selection of mild soft cheeses like brie or mascarpone beside the cake, offering a delightful contrast between the cake's sweetness and the cheese's creamy texture.
• Elevate with Spiced Tea Blend: Brew a warming chai or spiced black tea that echoes the cake's complex fruit and almond undertones, providing a comforting and aromatic pairing.

How To Store Delia Smith Genoa Cake Recipe Properly

• Store wrapped tightly in plastic wrap or in an airtight container for up to 5 days in the refrigerator. Keep away from strong-smelling foods to preserve the cake's delicate flavor.
• Slice cake into portions, wrap individually in plastic wrap, then place in freezer bag. Freeze for up to 3 months. Seal tightly to prevent freezer burn.
• Remove from freezer and let sit at room temperature for 2-3 hours. Alternatively, defrost overnight in refrigerator for best texture and moisture retention.
• Warm individual slices in microwave for 15-20 seconds on low power. Alternatively, warm in preheated oven at 140C for 5-7 minutes to restore softness and bring out rich fruit flavors.

FAQs About Delia Smith Genoa Cake Recipe

• What are the key ingredients in Genoa Cake?

The key ingredients include candied fruits like cherries, pineapple, and apricots, sultanas, ground almonds, butter, sugar, eggs, and flour. These create a rich, dense cake with a fruity flavor.

• Is Genoa Cake similar to other fruit cakes?

Genoa Cake is lighter and more delicate compared to traditional British fruit cakes. It has a softer texture and a more refined taste, with a higher proportion of fruit and nuts.

• Can I make Genoa Cake without candied fruits?

While candied fruits are traditional, you can substitute with dried fruits like raisins, currants, or mixed dried fruit. The cake will still be delicious, though slightly different from the classic recipe.

Why Delia Smith Genoa Cake Recipe Is A Holiday Staple

• Burst with Fruity Goodness: Packed with a vibrant mix of cherries, pineapple, apricots, and sultanas, this cake delivers an explosion of sweet, tangy flavors in every bite.
• Master Baking Skills: Perfect for home bakers looking to level up their skills, the recipe offers a gentle challenge with clear steps that guide you through creating a stunning fruit-filled cake.
• Celebrate Special Moments: Ideal for afternoon tea, family gatherings, or gifting, this Genoa cake brings a touch of elegance and homemade warmth to any occasion with its decorative topping and glossy jam finish.
• Versatile Crowd-Pleaser: Loved by both kids and adults, this cake balances rich buttery texture with fruity brightness, making it a universally appealing dessert that suits multiple taste preferences.

Genoa Cake Recipe

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4.7 from 31 reviews

• Total Time: 2 hours 34 minutes
• Yield: 12 1x

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Description

Sweet Genoa Cake delights with rich almond and citrus notes, blending Italian tradition and festive charm. Moist crumb and elegant presentation invite you to savor a slice of Mediterranean culinary heritage.

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Ingredients

Scale 1x2x3x

Main Fruits:

• 350 grams (12.35 ounces) glace cherries, quartered
• 225 grams (7.94 ounces) tinned pineapple, chopped
• 50 grams (1.76 ounces) dried apricots, chopped
• 350 grams (12.35 ounces) sultanas
• 50 grams (1.76 ounces) whole orange peel, cut

Nuts and Baking Ingredients:

• 100 grams (3.53 ounces) blanched almonds, chopped
• 75 grams (2.65 ounces) ground almonds
• 250 grams (8.82 ounces) self-raising flour
• 250 grams (8.82 ounces) unsalted butter, softened
• 250 grams (8.82 ounces) caster sugar
• 5 large eggs
• Zest of 2 lemons

Decoration and Topping:

• Whole blanched almonds
• Walnut halves
• Halved glace cherries
• 100 grams (3.53 ounces) apricot jam

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Instructions

1. Prepare the baking environment at 160°C (140°C fan), meticulously greasing and lining a 23cm round cake tin with parchment paper.
2. Create a vibrant fruit medley by combining chopped cherries, diced pineapple, sliced apricots, whole almonds, citrus zest, and plump sultanas in a mixing bowl.
3. Whip butter and sugar together until achieving a light, airy, and creamy consistency.
4. Incorporate eggs gradually, strategically adding flour to prevent mixture from separating.
5. Gently fold remaining flour and ground almonds into the batter, then delicately integrate the prepared fruit mixture.
6. Transfer batter into the prepared tin, carefully smoothing the surface for uniform baking.
7. Artfully arrange additional topping ingredients across the cake’s surface for visual appeal.
8. Bake for approximately 2¼ hours, strategically covering with aluminum foil after the first hour to prevent excessive browning.
9. Allow cake to rest in the tin for half an hour, then transfer to a wire rack for complete cooling.
10. Warm apricot jam, strain to remove any solids, and delicately brush over the cooled cake for a glossy, professional finish.

Notes

• Soak dried fruits in rum or brandy overnight for deeper, richer flavor complexity.
• Toast almonds lightly before adding to enhance their nutty profile and prevent sinking in the batter.
• Use room temperature eggs and butter to ensure smoother, more consistent cake texture.
• Dust fruits with a little flour before folding into batter to prevent them from dropping to bottom during baking.

• Prep Time: 20 minutes
• Cook Time: 2 hours 14 minutes
• Category: Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 12
• Calories: 422
• Sugar: 41g
• Sodium: 57mg
• Fat: 23g
• Saturated Fat: 9g
• Unsaturated Fat: 13g
• Trans Fat: 0.2g
• Carbohydrates: 49g
• Fiber: 3.5g
• Protein: 6g
• Cholesterol: 93mg