Genoa Cake

Ingredients

• Ten ounces of Flour
• Half a pound of Butter
• Half a pound of Sugar
• Three ounces of Candied Peel
• One ounce of Pistachio Kernels
• Two ounces of Almonds
• Six ounces of Sultanas
• One teaspoonful of Baking-powder
• Five Eggs
• Grated rind of one Lemon

Method

1. 1

   Cream the butter well.

2. 2

   Add the sugar, and cream again.

3. 3

   Add all the other ingredients except the almonds, pistachio nuts, eggs and baking powder; then add the eggs one at a time, beating each one well in.

4. 4

   When all are well mixed in, add the almonds and pistachio kernels cut in strips, and lastly the baking powder.

5. 5

   Bake in a shallow tin or saute-pan for one hour and a half in a moderate oven.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 79. The excerpt below is the record exactly as published.

Genoa Cake. Ingredients, ^ Ten ounces of Flour. Half a pound of Butter. Half a pound of Sugar. Three ounces of Candied Peel. One ounce of Pistachio Kernels. Two ounces* of Almonds. Six ounces of Sultanas. One teaspoonful of Baking-powder. Five Eggs. Grated rind of one Lemon

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