Today, I’m going to share with you a delicious and easy recipe for Mary Berry Genoa Cake, a moist and fruity cake that is perfect for Christmas or any special occasion. This recipe is based on the one by Mary Berry, a famous British baker and cookbook author who is known for her simple and elegant cakes. I’ll show you how to make this cake step by step and give you some tips and tricks along the way. Let’s get started!
What is Genoa Cake?
Genoa cake is a type of fruit cake that originated in the Italian city of Genoa. It is similar to a traditional British fruit cake, but it has a lighter texture and a more delicate flavor. It is made with butter, sugar, eggs, flour, ground almonds, and a variety of dried and candied fruits and nuts. Some of the common ingredients are glacé cherries, pineapple, apricots, sultanas, and almonds. The cake is decorated with more fruits and nuts on top and brushed with apricot jam for a glossy finish.
Genoa cake is a wonderful alternative to the rich and dense Christmas cake, as it is lighter and more refreshing. It is also easier and faster to make, as it does not require soaking the fruits or maturing the cake for weeks. You can enjoy this cake as soon as it is cooled, or store it in an airtight container for up to a week.
What is Mary Berry’s Genoa Cake Recipe?
Mary Berry Genoa Cake Recipe is a delicious and easy recipe for a moist and fruity cake that is perfect for Christmas or any special occasion. It is based on the traditional Italian Genoa cake but with some modifications by Mary Berry, a famous British baker and cookbook author. The cake is made with butter, sugar, eggs, flour, ground almonds, and a variety of dried and candied fruits and nuts, such as glacé cherries, pineapple, apricots, sultanas, and almonds. The cake is decorated with more fruits and nuts on top and brushed with apricot jam for a glossy finish.
Why You Love this Recipe
This recipe stands out for several reasons:
- Simplicity and Speed: Making this cake is straightforward and quick. Unlike traditional fruitcakes, there’s no need to soak the fruits or wait for the cake to mature.
- Light and Refreshing: This cake offers a lighter, more delicate alternative to the typically rich and dense Christmas cakes.
- Customizable: Feel free to experiment with different fruits and nuts based on your preferences and what’s available.
- Appealing Presentation: Its golden, glossy appearance and vibrant decoration make it a visually appealing dessert.
- Taste and Texture: Enjoy the moist, tender crumb paired with a delightful combination of sweet and fruity flavors.
Ingredients Needed to Make Mary Berry Genoa Cake Recipe
To make this cake, you will need the following ingredients:
- 175 g (6 oz) red or natural glacé cherries
- 350 g (12 oz) tinned pineapple in pineapple juice
- 100 g (4 oz) ready-to-eat dried apricots
- 100 g (4 oz) blanched almonds
- 2 lemons
- 275 g (10 oz) sultanas
- 275 g (10 oz) unsalted butter
- 275 g (10 oz) caster sugar
- 5 large eggs
- 275 g (10 oz) self-raising flour
- 75 g (3 oz) ground almonds
- 4 tablespoons apricot jam
Instructions to Make Mary Berry Genoa Cake Recipe
To make this cake, you will need to follow these steps:
Step 1: Preheat the oven and prepare the cake tin
- Preheat the oven to 160°C/140°C Fan/Gas 3, and place a rack in the middle of the oven.
- Grease a deep, 23cm/9in a round cake tin with butter, then line the base and sides with a double layer of baking parchment. This will help to prevent the cake from sticking to the tin and also make it easier to remove the cake from the tin later.
- Cut the baking parchment slightly larger than the tin, and fold the excess over the edges of the tin. This will create a collar that will prevent the cake from overflowing or burning on the sides.
Step 2: Prepare the fruits and nuts
- In a large bowl, gently mix together the cherries, pineapple, apricots, chopped almonds, lemon zest, and sultanas until well combined. This will be the fruit and nut mixture that will go into the cake batter.
- Set the bowl aside, and prepare the fruits and nuts for decorating the top of the cake. Arrange the whole almonds, walnut halves, cherry halves, and orange peel pieces on a large plate or tray, and set them aside.
Step 3: Make the cake batter
- In a food processor, cream the butter and sugar until light and fluffy. This will take about 5 minutes, and you will need to scrape down the sides of the bowl occasionally to ensure even mixing. You can also use an electric mixer or a wooden spoon to do this, but it will take longer and require more effort.
- Pour in the beaten eggs a little at a time, adding a spoonful of the flour to prevent the mixture from curdling and pulsing after each addition. The mixture should be smooth and creamy, and have a pale yellow color.
- Carefully fold the remaining flour and the ground almonds into the cake batter using a metal spoon, and mix thoroughly until blended. The batter should be thick and sticky, and hold its shape when dropped from the spoon.
- Gently fold in the fruit and nut mixture until just combined, and make sure that the fruits and nuts are evenly distributed throughout the batter. Do not overmix the batter, as this will make the cake tough and dense.
Step 4: Bake the cake
- Spoon the cake batter into the prepared cake tin and level the surface using a palette knife or a spatula. The batter should fill the tin about three-quarters full, and leave some space for the cake to rise.
- Decorate the top of the cake with the fruits and nuts that you prepared earlier, and press them lightly into the batter. You can arrange them in any pattern or design that you like, or just scatter them randomly over the cake.