Delia Smith Genoa Cake Recipes

GENOA CAKE

Genoa Cake image

Genoa Cake, full of currants, sultanas, mixed peel, cherries and flavoured with almond and lemon, is a real treat. Even for novice bakers, it not difficult to make at home.

Provided by Moorlands Eater

Time 1h35m

Number Of Ingredients 14

Ingredients

70 g currants
70 g sultanas
70 g mixed peel
60 g glace cherries (chopped)
20 g chopped almonds
1 lemon (zest only, finely grated)
150 g self raising flour
1 pinch salt
120 g butter (softened)
120 g caster sugar
1 tsp almond extract
2 large eggs
3 tbsp milk
40 g blanched almonds, whole or halved (to decorate)

Steps:

Preheat your oven to 150C / 130C fan / Gas 2Put a paper liner in a loaf tin approx 21 x 11 x 6 cm or line it with greaseproof or baking paper.
Put the currants, sultanas, mixed peel, cherries, chopped almonds and lemon zest in a bowl and stir in a little of the measured flour to stop them sticking together. Set aside.
Sift the rest of the flour with the salt then set aside.
In a large bowl and preferably using electric beaters, beat together the butter, sugar and almond extract until soft and light.Scrape down the sides of the bowl as necessary during this and subsequent steps.
Beat in the eggs one at a time along with 1 tbsp of the measured flour each time.
Beat in the milk a tablespoon at a time with another scant tablespoon of the measured flour each time.
Gently fold in the rest of the flour along with the dried fruit mixture until everything is just combined.
Spoon the cake mixture into the prepared loaf tin and smooth the top.Cover the top with blanched almonds.
Put the tin in the oven and bake until a skewer comes out clean: approx 55-65 minutes.
Put the tin on a wire rack until cool enough to handle.
Take the cake, in its liner, out of the tin and leave until completely cold.Remove the paper when cold, slice and serve.Cake should keep for 3-4 days in an airtight container.

OLD-FASHIONED CHERRY CAKE

Old-fashioned Cherry Cake image

OK. It is an old-fashioned, very English kind of cake, and yes the cherries sometimes sink but believe me there are many people who are still very attached to it. If you're one of those, we have found the old-fashioned creaming-block-butter method works best, and if you slice the cherries, fold in two thirds of them then simply poke in the other third just before it goes into the oven, they don't sink.

Categories Cake Recipes Afternoon Tea Gluten free Recipes

Number Of Ingredients 9

Ingredients

200g glacé cherries
175g block butter, at room temperature
175g golden caster sugar
3 large eggs, whisked lightly
175g plain flour
½ level teaspoon baking powder
75g ground almonds
a few drops almond extract
1 dessertspoon milk

Steps:

Begin by preparing the cherries. If they're dripping in syrup, pat them dry with kitchen paper, then slice each one into four. For the cake, cream the butter and sugar together until light, pale and fluffy. Now gradually beat in the whisked eggs a little at a time. Then sift the flour and baking powder together, and carefully fold this into the creamed mixture using a metal spoon. Toss two thirds of the cherries together with the ground almonds and carefully fold these into the cake, adding one or two drops of almond extract and the milk. Now spoon the cake mix into the prepared tin, level off the top with the back of a spoon, then sprinkle over the remaining third of the cherries and poke them just under the surface with a teaspoon. Bake the cake near the centre of the oven for 50 minutes, then cover with foil and continue cooking for a further 10 minutes, or until the centre is springy to touch. Cool the cake in the tin for 15 minutes before turning it out onto a wire rack to cool. Store in an airtight tin.

GENOA CAKE

Genoa cake image

Makes one 23 cm cake Fruit cake little different. Packed with sultanas, raisins, currants and covered with whole almonds and glace cherries what make a very attractive appearance for the cake.

Provided by lucyrita

Time 2h

Yield Serves 6

Number Of Ingredients 16

Ingredients

225 g butter or margarine, softened
100 g/ caster sugar
4 eggs, separated
5 ml almond essence
5 ml grated orange rind
225 g raisins, chopped
100g currants, chopped
100 g sultanas chopped
50g glace (candied) cherries, halved
50g glace (candied) cherries, whole
50g/ chopped mixed (candied) peel
100 g ground almonds
25 g almonds
350 g plain flour
10 ml baking powder
5 ml ground cinnamon

Steps:

1.Cream together the butter or margarine and sugar, then beat in the egg yolks, almond essence and orange rind.
2.Mix the fruit and nuts with a little of the flour until coated, then stir in spoonfuls of the flour, baking powder and cinnamon alternately with spoonfuls of the fruit mixture until everything is well blended. Whisk the egg whites until stiff, and then fold them into the mixture.
3.Spoon into a greased and lined 23 cm cake tin and bake in a preheated oven at 190 oCgas mark 5 for 30 minutes, then reduce the oven temperature to 160 oC gas mark 3 for a further 1.5 hours until springy to the touch and a skewer inserted in the centre comes out clean. Leave to cool in the tin.
4.Decorate with whole almonds and glace cherries.

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