Delia Smith Genoa Cake Recipe is a tasty treat made with a mix of fruits and nuts, such as glacé cherries, pineapple, dried apricots, almonds, and more. It takes 150 minutes to make this meal, which makes 12 servings.
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💗 The Benefits of Trying This Delicious Recipe
- Bursting with flavor. An explosion of flavor from red glace cherries, pineapple, dried apricots, and almonds will delight your taste buds.
- Moist and Tender Texture. This Genoa cake is soft and tender thanks to sultanas and ground almonds, making each mouthful delicious.
- Easy to make. This recipe is excellent for beginners and pros due to its straightforward instructions and readily available components. You can easily make this delectable dessert.
- Versatile and adaptable. Enjoy the Genoa cake alone or with your favorite hot drink. This delight can be eaten for breakfast, afternoon tea, or dessert.
❓ What Is Delia Smith’s Genoa Cake Recipe?
Delia Smith Genoa Cake is a delicious fruitcake made with glacé cherries, pineapple, dried apricots, and almonds. Named after Genoa, Italy, it is wet and delicate. For any occasion, enjoy this Mediterranean pleasure.
🍒 Delia Smith Genoa Cake Recipe Ingredients
- 350g/12oz red or natural (uncolored) glacé cherries, rinsed, dried and cut into quarters
- 225g/8oz tinned pineapple in pineapple juice, drained, dried, and roughly chopped
- 50g/2oz ready-to-eat dried apricots, chopped
- 100g/3½oz blanched almonds, roughly chopped
- 2 lemons, finely grated zest only
- 350g/12oz sultanas
- 250g/9oz unsalted butter softened, plus extra for greasing
- 250g/9oz caster sugar
- 5 large free-range eggs, lightly beaten
- 250g/9oz self-raising flour
- 75g/2½oz ground almonds
For the topping
- small handful of blanched whole almonds
- small handful of walnut halves
- small handful of red or natural (uncolored) glacé cherries, halved
- 50g/1¾oz whole orange peel (available from health-food shops), cut into pieces
- 100g/3½oz apricot jam
🍰 Instructions For Delia Smith Genoa Cake Recipe
- Heat the oven to 160C/140C Fan/Gas 3. First, butter a deep 23cm/9in round cake tin, then line the base and sides with baking parchment.
- Mix cherries, pineapple, apricots, almonds, lemon zest, and sultanas in a bowl until well incorporated. Set aside.
- Cream butter and sugar in a food processor until frothy. Add the beaten eggs slowly, adding a teaspoon of flour after each addition to prevent curdling and pulsing.
- Gently stir the remaining flour and ground almonds into the cake mixture with a metal spoon, then add the fruit and nut combination until just mixed.
- Pour the cake mixture into the tin and smooth with a palette knife.
- Top the cake with blanched whole almonds, walnut halves, glacé cherry halves, and orange peel.
- Bake the cake for 2-2¼ hours until golden-brown and properly done. (The cake is done when a skewer inserted into the center comes out clean.) To avoid a brown top, loosely cover the cake with aluminum foil after one hour.
- After 30 minutes, remove the cake from its tin, peel the baking parchment off the edges, and cool on a wire rack.
- After heating the apricot jam in a small pan over low heat, strain it through a fine sieve to eliminate any fruit fragments. After the cake cools, brush warm apricot jam on top. Dress the cake with a ribbon and bow, then serve.
💭 Recipe Tips
- For a real taste and look, use natural (uncolored) glacé cherries in the Genoa cake.
- To get a light and fluffy cake batter, make sure the butter is melted the right way.
- Do not mix the batter too much to avoid making a thick, heavy cake. Don’t mix any further than that.
- Oversee the baking time so the cake doesn’t dry out. Use a skewer to see if it’s done.
- Try not to cut the cake while it’s still warm. Let it cool all the way down for the best structure.
🍦 What To Serve With Genoa Cake Recipe?
Delia Smith Genoa Cake pairs well with a cup of tea or coffee, enhancing the flavors of the cake. It can also be served with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
🎚 How To Store Genoa Cake Recipe?
- In The Fridge. Let the Traditional Delia Smith Genoa Cake cool, then wrap it in cling film or store it in an airtight container. Keep it cool, dry, and out of the sun you can keep it for a week.
- In The Freezer. Wrap the Traditional Delia Smith Genoa Cake in double-layer cling film or a freezer-safe container to freeze date it and freeze it for three months.
🥵 How To Reheat Genoa Cake Recipe?
- Oven Method. Preheat oven to low (300°F or 150°C) wrap the cake in aluminum foil to prevent drying and bake for 10-15 minutes until warm.
- Microwave. Cut a Genoa Cake slice and place it on a microwave-safe dish microwave it on medium for 20–30 seconds, checking occasionally to avoid overheating.
FAQs
How Can I Make The Genoa Cake Gluten-free?
To make the Genoa cake gluten-free, substitute the self-raising flour with a gluten-free flour blend and ensure all other ingredients are gluten-free.
Can I Use Fresh Cherries Instead Of Glacé Cherries?
Fresh cherries can be used instead of glacé cherries in the Genoa cake, but they may alter the texture and moisture level.
What Are Some Tips For Achieving A Moist Genoa Cake?
To achieve a moist Genoa cake, use a combination of moist ingredients like sultanas, pineapple, and dried apricots, and avoid overbaking.
How Do I Properly Prepare The Dried Fruits For A Genoa Cake?
To prepare dried fruits for a Genoa cake, rinse and dry glacé cherries, drain and chop tinned pineapple, and chop dried apricots before adding them to the cake batter.
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Delia Smith Genoa Cake Recipe Nutrition Facts
For a Serving Size of 1 Serving (100g)
- Calories: 128
- Total Fat: 2.9g
- Saturated fat: 1.7g
- Sodium: 0mg
- Carbohydrates: 22.6g
- Net carbs: 20.6g –
- Fiber: 2g
- Glucose: 13.3g
- Protein: 1.7g
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Delia Smith Genoa Cake Recipe
Description
Delia Smith Genoa Cake Recipe is a tasty treat made with a mix of fruits and nuts, such as glacé cherries, pineapple, dried apricots, almonds, and more. It takes 150 minutes to make this meal, which makes 12 servings.
Ingredients
For the topping
Instructions
- Heat the oven to 160C/140C Fan/Gas 3. First, butter a deep 23cm/9in round cake tin, then line the base and sides with baking parchment.
- Mix cherries, pineapple, apricots, almonds, lemon zest, and sultanas in a bowl until well incorporated. Set aside.
- Cream butter and sugar in a food processor until frothy. Add the beaten eggs slowly, adding a teaspoon of flour after each addition to prevent curdling and pulsing.
- Gently stir the remaining flour and ground almonds into the cake mixture with a metal spoon, then add the fruit and nut combination until just mixed.
- Pour the cake mixture into the tin and smooth with a palette knife.
- Top the cake with blanched whole almonds, walnut halves, glacé cherry halves, and orange peel.
- Bake the cake for 2-2¼ hours until golden-brown and properly done. (The cake is done when a skewer inserted into the center comes out clean.) To avoid a brown top, loosely cover the cake with aluminum foil after one hour.
- After 30 minutes, remove the cake from its tin, peel the baking parchment off the edges, and cool on a wire rack.
- After heating the apricot jam in a small pan over low heat, strain it through a fine sieve to eliminate any fruit fragments. After the cake cools, brush warm apricot jam on top. Dress the cake with a ribbon and bow, then serve.
Notes
- For a real taste and look, use natural (uncolored) glacé cherries in the Genoa cake.
- To get a light and fluffy cake batter, make sure the butter is melted the right way.
- Do not mix the batter too much to avoid making a thick, heavy cake. Don’t mix any further than that.
- Oversee the baking time so the cake doesn’t dry out. Use a skewer to see if it’s done.
- Try not to cut the cake while it’s still warm. Let it cool all the way down for the best structure.
Delia Smith Genoa Cake Recipe