Mary Berry Genoa Cake Recipe

Name: Mary Berry's Genoa Cake
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 1 Cake
Cuisine: British
Ingredients: 200g glacé cherries; 225g tinned pineapple, drained and chopped; 175g dried apricots, chopped; 75g blanched almonds; 50g ground almonds; 175g unsalted butter; 175g caster sugar; 3 large eggs; 225g self-raising flour; 2 tbsp apricot jam

Delve into the delightful world of baking with Mary Berry's Genoa Cake, a rich, fruit-laden cake that's perfect for any occasion. This classic bake, known for its dense texture and luxurious fruit mix, is a testament to Mary Berry's baking prowess, making it a beloved recipe for both novice and experienced bakers alike.

Mary Berry Genoa Cake: A Brief Overview

Mary Berry's Genoa Cake is a splendid blend of succulent fruits and nuts, including glacé cherries, tinned pineapple, dried apricots, and blanched almonds, all enveloped in a buttery, almond-flavored batter. Its origins tie back to the Italian city of Genoa, reflecting a rich culinary tradition of fruit cakes that have been cherished over generations.

Ingredients for Mary Berry Genoa Cake

To recreate this masterpiece, you'll need a balance of fruits, nuts, and basic cake ingredients:

Glacé cherries, tinned pineapple, and dried apricots for that fruity zest.
Blanched almonds and ground almonds to add nutty depth and texture.
A traditional cake base of unsalted butter, caster sugar, eggs, and self-raising flour.
Apricot jam for a glossy finish.

Quantities are carefully measured to ensure the perfect balance between the fruit, nuts, and the cake batter, embodying the essence of a true Genoa cake.

Preparation Instructions: Crafting the Perfect Cake

The making of Mary Berry's Genoa Cake involves several key steps:

Preparing the Cake Tin: A deep, round cake tin is lined with baking parchment to ensure easy removal and even baking.
Mixing the Fruits and Nuts: The fruits and nuts are combined, setting the stage for their incorporation into the batter.
Creating the Cake Batter: A creamy base is formed by blending butter and sugar, followed by the gradual addition of eggs and flour.
Baking to Perfection: Once the batter is ready and the fruits and nuts folded in, the cake is baked at a moderate temperature until golden and cooked through.

Each step is executed with precision to achieve a cake that's not only visually appealing but also bursting with flavors.

Storage and Reheating: Keeping It Fresh

Proper storage is key to maintaining the freshness and texture of the Genoa cake. It can be wrapped in foil or cling film and stored at room temperature or refrigerated for extended freshness. When it comes to reheating, a gentle warm-up in the oven or microwave will bring out its best qualities.

Nutritional Information

The cake is rich, with each slice offering a balance of carbohydrates, proteins, and fats, along with a significant amount of sugar, making it a treat to be enjoyed in moderation.

FAQs about Mary Berry Genoa Cake

Can I use different fruits or nuts? Yes, feel free to experiment with various dried fruits and nuts according to your preference.
How long does the cake last? Properly stored, the cake can last up to a week at room temperature or longer if refrigerated.

This Genoa Cake, attributed to Mary Berry, showcases the simplicity and elegance of traditional baking, proving that sometimes, the classic ways are indeed the best. Whether you're celebrating a special occasion or simply indulging in the joy of baking, this cake is sure to impress.

For a more detailed dive into the preparation process and ingredient specifics, refer to the original recipes provided by sources like British Recipes Book and Saturday Kitchen Recipes.