Genoa Cake

Ingredients

• lib. of butter
• lib. of caster sugar
• lib. and 2oz. of eggs
• 2oz. of flour
• lib. of currants
• Jib. of sultanas
• about 10oz. of shred lemon peel
• 4oz. of shred almonds

Method

1. 1

   Cream butter and sugar, then mix in eggs gradually.

2. 2

   Add flour, currants, sultanas, and lemon peel.

3. 3

   Pour into a round cake tin, sprinkle almonds on top, and bake in a slow oven.

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 58. The excerpt below is the record exactly as published.

lib. of butter to a cream with lib. of caster sugar ; then work in lightly, but thoroughly, lib. and 2oz. of eggs (weigh these, as this ensures greater certainty as to the proportions), mixing in one or two at a time, for if you add too many at a time they would very probably go thin suddenly and curdle as you beat them up. When the eggs, butter, and sugar are thoroughly mixed, work in gradually lib. 2oz. of flour, lilb. currants, Jib. sultanas, and about lOoz. of shred lemon peel. Put the mixture into an ordinary round cake tin, and just before putting it into the oven strew 4oz. of shred almonds

Cook this with the app: pantry check, scaling, and the assistant.