Genoa cake
| Genoa cake (supermarket own-brand with few cherries) | |||||||
| Alternative names | Pandolce, (in Italian) pandolce genovese (in Italian) | ||||||
|---|---|---|---|---|---|---|---|
| Type | Fruit cake | ||||||
| Place of origin | Italy | ||||||
| Region or state | Genoa, Liguria | ||||||
| Main ingredients | Sultanas/raisins or currants, glacé cherries, flour, eggs, butter, sugar | ||||||
| 340 kcal (1,400 kJ)[1] | |||||||
| |||||||
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]
Origins
[edit ]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]
See also
[edit ]Media related to Pandolce at Wikimedia Commons
Notes
[edit ]- ^ Pronounced [panˈdoltʃe] ; Ligurian: pandoçe, pronounced [paŋˈduːse] ; lit. 'sweet bread'.
References
[edit ]- ^ a b Ingredients and nutritional analysis of commercially made Genoa Cake at Tesco supermarket
- ^ "genoa". Lexico UK English Dictionary. Oxford University Press. Archived from the original on December 26, 2021.
- ^ Genoa Cake recipe BBC Good Food Magazine
- ^ Recipe 154 in The Bread Biscuit Bakers and Sugar-Boiler's Assistant by Robert Wells (London, 1890)[1]
- ^ Gourmet Liguria
- ^ Pandolce Basso Genovese Archived 2013年10月15日 at the Wayback Machine
- ^ Pandolce Christmas cake
- ^ Gourmet Britain Genoa cake recipe
- ^ Cook's Info: Genoa Cake