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Jamie Oliver Genoa cake

Jamie Oliver Genoa cake
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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

  1. 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.
  2. Prepare the Dry Ingredients: In a mixing bowl, sift together the flour and baking powder. Set aside.
  3. Cream Butter and Sugar: In a separate bowl, cream the softened butter and sugar with an electric mixer until light and fluffy.
  4. Add Eggs and Flavoring: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
  5. 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.
  6. Add Fruit and Nuts: Gently fold in the glacé cherries, dried mixed fruit, and chopped almonds until evenly distributed in the batter.
  7. Transfer to the Pan: Pour the batter into the prepared cake pan, smoothing the top with a spatula.
  8. 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.
  9. 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.
  10. 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.

Find it online: https://britishbakingrecipes.co.uk/jamie-oliver-genoa-cake/