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Genoa cake (Italian: pandolce or pandolce genovese) [2] 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.
Pain de Gênes (lit. ' bread of Genoa ') is a cake made largely from almond paste, eggs and melted butter, but only a minimal amount of flour.Another unusual aspect is that no raising agent is used, instead the rise is achieved by whisking the butter and eggs.
This is an accepted version of this page This is the latest accepted revision, reviewed on 9 January 2025. English chef and television presenter (born 1972) This article's lead section may be too short to adequately summarize the key points. Please consider expanding the lead to provide an accessible overview of all important aspects of the article. (April 2023) James Martin Martin at the Good ...
Genoise is a basic building block of much French pâtisserie and is used for making several different types of cake. The batter usually is baked to form a thin sheet. An 1884 cookbook gives a simple recipe for a genoise: [8]
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For a Genoise cake, "On Food and Cooking" lists the typical proportions as 100:150-200:20-40:100, flour:eggs:fat:sugar. The recipe given in the article is more typical of standard butter cake instead of Genoise. Rocketman768 16:02, 25 May 2010 (UTC)
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Two sophisticated recipes of Genoese cuisine are: the Cappon magro and the Cima alla genovese (a song by Fabrizio De André is titled 'A Çimma and is dedicated to this Genoese recipe). Originating in Genoa is Pandolce that gave rise to Genoa cake.