GENOA CAKE

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GENOA CAKE

Description

Cooking Time

Preparation Time :30 Min

Cook Time : 1 Hr 0 Min

Total Time : 1 Hr 30 Min

Ingredients

Serves : 2
  • 125 gms unsalted butter/refined oil


  • 125 gms powdered sugar/caster sugar


  • 3 nos eggs – beaten


  • 1 tsp vanilla extract


  • 1 tbsp grated lemon zest


  • 1 tbsp grated orange zest


  • 200 gms mixed preserved fruit/candied peel/tutti frutti (better if soaked in rum or brandy)


  • 2 tbsp chopped dried apricots


  • 25 gms blanched almonds


  • 175 gms self raising flour


  • 175 gms plain flour/all purpose flour/maida mixed with 2 tsp baking powder and sifted thrice


  • 1 tsp powdered mixed spice


  • 60 ml contreau/brandy/rum


  • 2 tbsp jam – apricot or strawberry best


  • 1 tbsp water


  • 1/4 cups coloured maraschino cherries


  • 1/4 cups preserved pineapple slices

Directions

  • Heat Oven to 150°C.Prepare a loaf pan by either greasing and lining it with Parchment paper or greasing and sprinkling it with flour.You can use a baking spray as well.
  • Combine the flour with the powdered mixed spice.Mix 1 tbsp flour with the fruit and 1 tbsp of chopped Almonds to be added in the cake.This ensures that the fruits do not sink to the bottom while baking.
  • Melt the jam with the water to make a thick solution.Keep aside to cool.
  • Combine the Butter/Oil and sugar and beat with an electric beater till pale and frothy.Add eggs 1 tbsp at a time beating well after each addition.Beat till the mixture increases to double the volume.Add the vanilla extract and lemon and orange zest.Mix well.
  • Fold in the flour mixture 2 tbsp at a time till it is completely used up.Add the prepared fruits and fold again.Do not over mix.Spoon this mixture into the loaf pan and smooth the top.Tap the pan on a flat surface to remove any air bubbles.
  • Bake for 60 minutes till a skewer inserted in the centre comes out clean.Cool in the tin for 10 minutes and loosen the sides of the cake.Remove when completely cool.
  • Pierce the surface of the cake with a toothpick and spoon on the liqueur so as to fill the holes.I added 1/4 portion of maraschino syrup and 1/4 portion preserved pineapple syrup to 1/2 portion of White Rum.Leave for 10 minutes.
  • Brush the top with the prepared jam mixture till completely covered.Decorate with the assorted preserved fruits and Almonds.
  • Cut into slices and serve with tea or punch.Refrigerate the Cake in case you want to store it for a long time.Take out 2 hours before eating!