Jamie Oliver’s Genoa Cake is a traditional British fruitcake filled with colorful glacé cherries, dried fruits, and nuts, all bound together in a rich, buttery batter. This moist and flavorful cake is perfect for festive occasions like Christmas and Easter, or as a delightful treat to enjoy with a cup of tea.
What Is Jamie Oliver’s Genoa Cake?
Genoa Cake, or Genoese cake, is a dense, moist fruitcake packed with dried fruits, glacé cherries, and nuts. It’s a classic British cake, commonly served during the holidays and known for its rich, buttery flavor. Unlike heavier Christmas fruitcakes, Genoa cake doesn’t contain alcohol or spices, making it a lighter but still indulgent treat.
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Why You Should Try This Recipe
- Perfect for Festive Occasions – A beautiful fruitcake for Christmas, Easter, or birthdays.
- Rich in Flavor – Full of glacé cherries, dried fruits, and nuts for a delicious taste.
- Moist and Tender Texture – The buttery batter ensures a moist, tender crumb.
- Simple to Make – An easy, straightforward recipe without complex steps.
- Great Make-Ahead Option – Stays fresh for several days and improves in flavor.
Ingredients Needed to Make Jamie Oliver’s Genoa Cake
Here’s what you’ll need to make this classic Genoa cake:
- All-Purpose Flour (1 ½ cups) – Provides structure to the cake.
- Baking Powder (1 tsp) – Helps the cake rise and achieve a light texture.
- Butter (¾ cup, softened) – Adds moisture and a rich, buttery flavor.
- Granulated Sugar (¾ cup) – Sweetens the cake.
- Eggs (3 large) – Adds structure and richness.
- Glacé Cherries (½ cup, halved) – Adds color and a chewy sweetness.
- Dried Mixed Fruit (1 cup) – A mix of raisins, currants, and sultanas adds texture and flavor.
- Chopped Almonds (½ cup) – Adds a delightful crunch and nutty flavor.
- Lemon Zest (1 tsp) – Adds a fresh, citrusy aroma.
- Vanilla Extract (1 tsp) – Enhances the flavor.
- Milk (2-3 tbsp) – Adds moisture to the batter as needed.
Equipment Needed
- Mixing Bowl – For preparing the cake batter.
- Electric Mixer or Hand Whisk – To cream the butter and sugar.
- 8-inch Round Cake Pan or Loaf Pan – For baking the cake.
- Parchment Paper – For lining the pan to prevent sticking.
- Spatula – For folding in the ingredients.
Instructions to Make Jamie Oliver’s Genoa Cake
- Preheat the Oven: Preheat your oven to 325°F (160°C). Line an 8-inch round cake pan or loaf pan with parchment paper, ensuring it covers the bottom and sides.
- Prepare the Dry Ingredients: In a mixing bowl, sift together the flour and baking powder. Set aside.
- Cream Butter and Sugar: In a separate bowl, cream the softened butter and sugar with an electric mixer until light and fluffy.
- Add Eggs and Flavoring: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
- Combine Wet and Dry Ingredients: Gradually fold the flour mixture into the butter mixture, alternating with a tablespoon of milk as needed to create a smooth batter. Be careful not to overmix.
- Add Fruit and Nuts: Gently fold in the glacé cherries, dried mixed fruit, and chopped almonds until evenly distributed in the batter.
- Transfer to the Pan: Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake the Cake: Place the cake in the preheated oven and bake for 1 ½ to 2 hours, or until a toothpick inserted into the center comes out clean. Check at the 1-hour mark, and cover with foil if the top is browning too quickly.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then transfer to a wire rack to cool completely.
- Serve and Store: Slice and serve the cake, or wrap it in parchment paper and store it in an airtight container. The cake will be kept for several days and can be made ahead.
What Goes Well with Jamie Oliver’s Genoa Cake
- Tea or Coffee – The perfect pairing for a slice of fruitcake.
- Whipped Cream or Clotted Cream – Adds a light, creamy contrast to the dense cake.
- Fresh Berries – Complements the sweetness with a touch of tartness.
- Custard Sauce – A warm custard sauce adds extra richness.
Expert Tips for Making the Best Genoa Cake
- Use Room-Temperature Ingredients – Ensures a smooth, even batter.
- Coat the Cherries in Flour – Toss the glacé cherries in a bit of flour before adding to the batter to prevent them from sinking.
- Do Not Overmix – Mix just until ingredients are combined for a tender cake.
- Check for Doneness – Insert a toothpick to make sure it comes out clean; if not, bake a little longer.
- Let It Rest – This cake tastes even better the next day as the flavors meld together.
Easy Variations of Jamie Oliver’s Genoa Cake
- Add Mixed Spices – Add a pinch of cinnamon, nutmeg, or mixed spice for a hint of warmth.
- Chocolate Genoa Cake – Add chocolate chips or a handful of cocoa powder for a chocolate twist.
- Add Orange Zest – Substitute lemon zest with orange zest for a sweeter, citrusy flavor.
- Nut-Free Genoa Cake – Omit the almonds or replace them with more dried fruit if you prefer a nut-free cake.
- Brandy-Soaked Fruit – Soak the dried fruit in brandy for a boozy holiday flavor.
Best Practices to Store Jamie Oliver’s Genoa Cake
- Room Temperature – Wrap in parchment paper and store in an airtight container for up to 5 days.
- Refrigerate for Longer Storage – Store in the refrigerator for up to 1 week, wrapped tightly.
- Freeze for Future Use – Wrap the cake in plastic wrap, then foil, and freeze for up to 3 months. Thaw at room temperature before serving.
Best Practices to Reheat Jamie Oliver’s Genoa Cake
- Serve at Room Temperature – This cake is best enjoyed at room temperature, so reheating is usually not necessary.
- Microwave Option – For a warm slice, microwave a piece for 10-15 seconds but avoid overheating as it may dry out.
How Can I Make Jamie Oliver’s Genoa Cake Healthier?
- Reduce Sugar – Use a little less sugar as the dried fruit already adds natural sweetness.
- Whole Wheat Flour – Substitute half the all-purpose flour with whole wheat flour for added fiber.
- Use Greek Yogurt – Substitute a portion of the butter with Greek yogurt to reduce fat.
- Increase Fruit – Add more dried fruit in place of some of the nuts for added fiber and nutrients.
Nutrition Value (per serving)
- Calories: 300
- Fat: 15g
- Carbohydrates: 35g
- Protein: 4g
- Fiber: 2g
FAQs
How do I prevent the fruit from sinking in Genoa cake?
To prevent the fruit from sinking, toss the glacé cherries and dried fruit in a small amount of flour before adding them to the batter. This helps the fruit stay evenly distributed throughout the cake while baking.
Can I make Jamie Oliver’s Genoa cake in advance?
Yes, Genoa cake can be made in advance and stored. Wrap it tightly in parchment paper and keep it in an airtight container at room temperature for up to 5 days. The cake’s flavor improves over time as the ingredients meld together.
Can I freeze Genoa cake?
Yes, Genoa cake freezes well. Wrap the fully cooled cake in plastic wrap, followed by a layer of aluminum foil, and freeze for up to 3 months. Thaw at room temperature before serving for the best texture.
What’s the best way to keep Genoa cake moist?
To keep Genoa cake moist, store it wrapped in parchment paper in an airtight container at room temperature. Avoid overbaking the cake, as this can dry it out, and consider brushing it with a little sugar syrup if you prefer extra moisture.
Final Words
Jamie Oliver’s Genoa Cake is a delightful, classic fruitcake with a tender crumb and bursts of sweetness from the dried fruits and glacé cherries. Perfectly suited for the holidays or any special occasion, this cake is sure to be a hit with family and friends. Its simple yet elegant flavor makes it a timeless treat that everyone can enjoy.
Enjoy this delicious cake with your favorite tea or coffee, and savor the festive flavors in every bite!
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Jamie Oliver Genoa cake
- Prep Time: 20
- Cook Time: 120
- Total Time: 2 hours 20 minutes
- Yield: 8
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Genoa Cake, or Genoese cake, is a dense, moist fruitcake packed with dried fruits, glacé cherries, and nuts. It’s a classic British cake, commonly served during the holidays and known for its rich, buttery flavor. Unlike heavier Christmas fruitcakes, Genoa cake doesn’t contain alcohol or spices, making it a lighter but still indulgent treat.
Ingredients
Here’s what you’ll need to make this classic Genoa cake:
- All-Purpose Flour (1 ½ cups) – Provides structure to the cake.
- Baking Powder (1 tsp) – Helps the cake rise and achieve a light texture.
- Butter (¾ cup, softened) – Adds moisture and a rich, buttery flavor.
- Granulated Sugar (¾ cup) – Sweetens the cake.
- Eggs (3 large) – Adds structure and richness.
- Glacé Cherries (½ cup, halved) – Adds color and a chewy sweetness.
- Dried Mixed Fruit (1 cup) – A mix of raisins, currants, and sultanas adds texture and flavor.
- Chopped Almonds (½ cup) – Adds a delightful crunch and nutty flavor.
- Lemon Zest (1 tsp) – Adds a fresh, citrusy aroma.
- Vanilla Extract (1 tsp) – Enhances the flavor.
- Milk (2-3 tbsp) – Adds moisture to the batter as needed.
Instructions
- Preheat the Oven: Preheat your oven to 325°F (160°C). Line an 8-inch round cake pan or loaf pan with parchment paper, ensuring it covers the bottom and sides.
- Prepare the Dry Ingredients: In a mixing bowl, sift together the flour and baking powder. Set aside.
- Cream Butter and Sugar: In a separate bowl, cream the softened butter and sugar with an electric mixer until light and fluffy.
- Add Eggs and Flavoring: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
- Combine Wet and Dry Ingredients: Gradually fold the flour mixture into the butter mixture, alternating with a tablespoon of milk as needed to create a smooth batter. Be careful not to overmix.
- Add Fruit and Nuts: Gently fold in the glacé cherries, dried mixed fruit, and chopped almonds until evenly distributed in the batter.
- Transfer to the Pan: Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake the Cake: Place the cake in the preheated oven and bake for 1 ½ to 2 hours, or until a toothpick inserted into the center comes out clean. Check at the 1-hour mark, and cover with foil if the top is browning too quickly.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then transfer to a wire rack to cool completely.
- Serve and Store: Slice and serve the cake, or wrap it in parchment paper and store it in an airtight container. The cake will keep for several days and can be made ahead.
