Delia Smith’s Genoa Cake is made with glacé cherries, tinned pineapple, dried apricots, blanched almonds, lemon zest, sultanas, butter, and self-raising flour. This traditional Genoa Cake recipe creates a delicious dessert that takes about 3 hours to prepare and can serve up to 12 people.
Delia Smith Genoa Cake Ingredients
For the cake:
- 350g / 12oz red or natural glacé cherries (rinsed, dried, quartered)
- 225g / 8oz tinned pineapple in juice (drained, dried, chopped)
- 50g / 2oz dried apricots (chopped)
- 100g / 3½oz blanched almonds (roughly chopped)
- Zest of 2 lemons
- 350g / 12oz sultanas
- 250g / 9oz unsalted butter (softened, plus extra for greasing)
- 250g / 9oz caster sugar
- 5 large eggs (lightly beaten)
- 250g / 9oz self-raising flour
- 75g / 2½oz ground almonds
For the topping:
- Small handful of blanched whole almonds
- A small handful of walnut halves
- A small handful of glacé cherry halves
- 50g / 1¾oz whole orange peel (cut into pieces)
- 100g / 3½oz apricot jam
How To Make Delia Smith Genoa Cake
- Preheat the oven: Preheat to 160°C / 140°C Fan / Gas 3 | 325°F. Grease a deep, 23cm / 9in round cake tin with butter, then line the base and sides with a double layer of baking parchment.
- Prepare the fruit and nuts: In a bowl, gently mix the cherries, pineapple, apricots, almonds, lemon zest, and sultanas until well combined. Set aside.
- Cream the butter and sugar: In a food processor, cream the butter and sugar until light and fluffy. Gradually pour in the beaten eggs, adding a spoonful of the flour to prevent the mixture from curdling, and pulse after each addition.
- Combine the dry ingredients: Carefully fold the remaining flour and ground almonds into the cake mixture using a metal spoon, then gently fold in the fruit and nut mixture until just combined.
- Transfer to the tin: Pour the cake mixture into the prepared tin and smooth the surface using a palette knife.
- Decorate the cake: For the topping, decorate the cake with blanched whole almonds, walnut halves, glacé cherry halves, and orange peel.
- Bake the cake: Bake in the oven for 2-2¼ hours, or until golden brown on top and cooked through. Cover the cake loosely with aluminum foil after one hour to prevent the top from becoming too dark.
- Cool the cake: Set the cake aside in its tin to cool for 30 minutes, then remove from the tin, peel the baking parchment away from the sides, and place onto a wire rack to cool completely.
- Apply the apricot glaze: Meanwhile, heat the apricot jam in a small pan over low heat, then strain through a fine sieve to remove any pieces of fruit. When the cake has cooled, brush the top all over with the warm apricot jam.
- Serve and enjoy: Wrap a ribbon around the cake and tie it with a bow, if desired, then serve.
Recipe Tips
- Dry the fruit well: Make sure to thoroughly dry the glacé cherries and pineapple after rinsing. Excess moisture can make the cake soggy.
- Use room temperature ingredients: Ensure the butter and eggs are at room temperature before mixing. This helps create a smooth, even batter.
- Fold the fruit gently: When adding the fruit and nuts to the batter, fold them in gently to avoid crushing the fruit and ensuring even distribution.
- Check for doneness early: Start checking the cake at the 2-hour mark by inserting a skewer into the center. If it comes out clean, the cake is done.
- Cool completely before glazing: Allow the cake to cool completely before applying the apricot jam glaze. This ensures the glaze sets properly and doesn’t run off.
What To Serve With Genoa Cake?
This rich Genoa Cake pairs well with a cup of tea, a dollop of clotted cream, or a scoop of vanilla ice cream. It can also be served alongside fresh berries, a glass of dessert wine, or a warm custard for a delicious dessert.
How To Store Leftovers Genoa Cake?
- Refrigerate: Let the Genoa Cake cool to room temperature first. Then, wrap it tightly in plastic wrap or put it in an airtight container. Store in the fridge for up to 1 week.
- Freeze: Once the cake has cooled, wrap it in plastic wrap and then in aluminum foil or a freezer-safe bag. Freeze for up to 3 months. Thaw the cake in the fridge overnight before serving.
Delia Smith Genoa Cake Nutrition Facts
Serving Size: 1 slice (40g)
- Calories: 146
- Total Fat: 3.8g
- Saturated Fat: 1.7g
- Cholesterol: 0mg
- Sodium: 0.1g
- Total Carbohydrate: 27.6g
- Dietary Fiber: 0g
- Sugars: 18.8g
- Protein: 1.7g
Try More Delia Smith Recipes:
- Delia Smith Ginger Cake
- Delia Smith Venison Sausage Casserole
- Delia Smith Chicken Casserole
- Delia Smith Slow Cooker Brisket
Delia Smith Genoa Cake Recipe
Description
Delia Smith’s Genoa Cake is made with glacé cherries, tinned pineapple, dried apricots, blanched almonds, lemon zest, sultanas, butter, and self-raising flour. This traditional Genoa Cake recipe creates a delicious dessert that takes about 3 hours to prepare and can serve up to 12 people.
Ingredients
For the cake:
For the topping:
Instructions
- Preheat the oven: Preheat to 160°C / 140°C Fan / Gas 3 | 325°F. Grease a deep, 23cm / 9in round cake tin with butter, then line the base and sides with a double layer of baking parchment.
- Prepare the fruit and nuts: In a bowl, gently mix the cherries, pineapple, apricots, almonds, lemon zest, and sultanas until well combined. Set aside.
- Cream the butter and sugar: In a food processor, cream the butter and sugar until light and fluffy. Gradually pour in the beaten eggs, adding a spoonful of the flour to prevent the mixture from curdling, and pulse after each addition.
- Combine the dry ingredients: Carefully fold the remaining flour and ground almonds into the cake mixture using a metal spoon, then gently fold in the fruit and nut mixture until just combined.
- Transfer to the tin: Pour the cake mixture into the prepared tin and smooth the surface using a palette knife.
- Decorate the cake: For the topping, decorate the cake with blanched whole almonds, walnut halves, glacé cherry halves, and orange peel.
- Bake the cake: Bake in the oven for 2-2¼ hours, or until golden brown on top and cooked through. Cover the cake loosely with aluminum foil after one hour to prevent the top from becoming too dark.
- Cool the cake: Set the cake aside in its tin to cool for 30 minutes, then remove from the tin, peel the baking parchment away from the sides, and place onto a wire rack to cool completely.
- Apply the apricot glaze: Meanwhile, heat the apricot jam in a small pan over low heat, then strain through a fine sieve to remove any pieces of fruit. When the cake has cooled, brush the top all over with the warm apricot jam.
- Serve and enjoy: Wrap a ribbon around the cake and tie it with a bow, if desired, then serve.
Notes
- Prepare the fruit and nuts: In a bowl, gently mix the cherries, pineapple, apricots, almonds, lemon zest, and sultanas until well combined. Set aside.
- Use room temperature ingredients: Ensure the butter and eggs are at room temperature before mixing. This helps create a smooth, even batter.
- Fold the fruit gently: When adding the fruit and nuts to the batter, fold them in gently to avoid crushing the fruit and ensuring even distribution.
- Check for doneness early: Start checking the cake at the 2-hour mark by inserting a skewer into the center. If it comes out clean, the cake is done.
- Cool completely before glazing: Allow the cake to cool completely before applying the apricot jam glaze. This ensures the glaze sets properly and doesn’t run off.
Delia Smith Genoa Cake Recipe