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Genoa cake
Fruit cake from Genoa, Italy From Wikipedia, the free encyclopedia
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Genoa cake,[2] known in Italian as pandolce[a] or pandolce genovese, is a fruit cake consisting of sultanas (golden-coloured raisins), currants or raisins, glacé cherries, almonds, and candied orange peel or essence, cooked in a batter of flour, eggs, butter, and sugar.[1][3]
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Although the name Genoa cake is mainly used in the United Kingdom, where recipes for it have been around since the 19th century,[4] it is a variant of the pandolce (Italian: [panˈdoltʃe]; Ligurian: pandoçe, Ligurian: [paŋˈduːse]; lit. 'sweet bread') cake which originated in 16th century Genoa as a Christmas cake. Unlike Genoa cake, traditional pandolce includes pine nuts as a major ingredient and uses yeast as its raising agent, which requires several hours to rise, like bread.[5] This original form is today known as pandolce alto ('deep pandolce'), whilst a simpler variant which uses baking powder is known as pandolce basso ('flat pandolce') and is essentially the same as the Genoa cake sold in the UK, with a moist but crumbly texture.[6][7]
The term Genoa cake is also sometimes used to refer to two other Genoa-related cakes, neither of which are fruit cakes: Genoese cake, a light sponge cake,[8] and pain de Gênes ('Genoa bread'), a dense almond cake.[9]
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See also
Media related to Pandolce at Wikimedia Commons
Notes
- Pronounced [panˈdoltʃe]; Ligurian: pandoçe, pronounced [paŋˈduːse]; lit. 'sweet bread'.
References
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