Genoa cake

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• lucyrita

  01 November 2011

  lucyrita rated this recipe

  

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• Nicky

  15 April 2012

  Nicky rated and commented on this recipe

  

  When I made the cake the consistency was obviously too dry, so I checked the ingredients to see if I had left anything out but I hadn't. Folding in the egg whites was like mixing concrete! I should have added milk or something to bind but didn't. The end result was that the cake was very dry, the recipe needs reviewing.

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• nostalgia

  30 April 2012

  nostalgia commented on this recipe

  I tried this after reading Nicky's post. I left out 2 heaped tablespoons of flour and used XXL eggs. I was using a fan oven and a largish cake tin which turned the cake out at about 2 inches high when cooked. I baked it at 175c for 30mins then at 150c for an hour (covered with foil).... ouch burney handies! Tested it with knife and it was well done but okay. May trim another 10 mins off the last hour next time. Tasted exactly as I wanted, rich and tasty. I will be baking this again soon.

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• nostalgia

  30 April 2012

  nostalgia rated this recipe

  

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• Peter Todd

  13 August 2012

  Peter Todd commented on this recipe

  Agree with Nicky. Some liquid ingredient is missing. Like concrete and cooked for 90 minutes not 120 minutes. Very, very dry. Furthermore, it does not state when the ground almonds should be added! PLEASE REVIEW THIS RECIPE.

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• stellbellbabe

  30 September 2012

  stellbellbabe commented on this recipe

  Am I the only person who won't use recipes only given in metric? I still work in Imperial with cooking, and surely I'm not alone...

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• Mike Murphy

  16 November 2012

  Mike Murphy commented on this recipe

  Thanks very much to Nicky,Peter and nostalgia, i added about 3 TBLS of milk and cut the temp by 15degs, also shortened cooking time by 10 mins and the cake turned out soft and moist. thanks to you all again.

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• rsmjames

  30 November 2012

  rsmjames rated and commented on this recipe

  

  This recipe definitely needs to be amended. Thank you to the suggestions of previous reviewers. I too found that the mix was impossible to work with unless some liquid was added, in my case about 8 tablespoons of milk. I also reduced the temperature for the initial 30 minutes , by 10C, and then finished it off at 160C for an additional 60 minutes; the cake was extremely nice! I'm also not sure why the fruit should need to be chopped beforehand?

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• Lisalummers

  02 March 2013

  Lisalummers commented on this recipe

  This recipe definitely needs some work. 1. The instructions are not clear, when are the ground almonds added? When does the butter and eggs get added to the fruit? 2. There is not nearly enough liquid. If I made this again I would add another egg and at least 100ml of milk. 3. Bake for at least half hour less than stated. 4. Cover with foil for the last half hour to prevent rock a hard crust. My cake came out ok for a first attempt but is too dry.

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• hummingbird

  09 May 2013

  hummingbird commented on this recipe

  I agree with the comments above. The recipe above calls for liquid such as milk I used 4-5 tablespoons of milk which I saw from another recipe for genoa cake. I covered my cake with foil because it was beginning to get too brown, my cake came out lovely and tasty and not dry.

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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

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Difficulty and servings

Serves 6

Preparation and cooking times

30 minutes preparation time

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

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