Delia Smith Genoa Cake Recipe

This easy Genoa Cake is packed with juicy dried fruits, almonds, and a hint of lemon. It’s soft, moist, and full of flavor—perfect for tea time or as a simple treat!

Ingredients Needed:

• 70 g currants
• 70 g sultanas
• 70 g mixed peel
• 60 g glace cherries 
• 20 g chopped almonds
• 1 lemon 
• 150 g self-raising flour
• 1 pinch salt
• 120 g butter 
• 120 g caster sugar
• 1 tsp almond extract
• 2 large eggs
• 3 tbsp milk
• 40 g blanched almonds, whole or halved 

How To Make Genoa Cake Recipe?

1. Preheat the oven & prepare the tin: Set the oven to 150°C. Line a 21 x 11 x 6 cm loaf tin with baking paper or a paper liner.
2. Mix the fruits & nuts: In a bowl, combine the currants, sultanas, mixed peel, cherries, chopped almonds, and lemon zest. Toss with a little flour to stop them from sticking together.
3. Sift the dry ingredients: Sift the remaining flour with a pinch of salt and set aside.
4. Cream the butter & sugar: In a large bowl, beat the butter, sugar, and almond extract with an electric mixer until light and fluffy. Scrape down the sides as needed.
5. Add eggs & milk: Beat in the eggs one at a time, adding 1 tbsp of the measured flour with each. Then, mix in the milk, adding a little more flour each time to keep the batter smooth.
6. Fold in the flour & fruit mix: Gently fold in the remaining flour along with the prepared fruit mixture until just combined.
7. Fill the tin & add almonds: Spoon the batter into the lined tin, smooth the top, and arrange the blanched almonds on top.
8. Bake until golden: Bake for 55-65 minutes, or until a skewer inserted in the center comes out clean.
9. Cool & serve: Let the cake cool in the tin on a wire rack. Once cool enough to handle, remove it from the tin and let it cool completely before slicing.

Recipe Tips:

• Coat the fruits in flour: Before adding the dried fruits to the batter, mix them with a little flour. This helps them stay evenly spread in the cake instead of sinking to the bottom.
• Use soft butter: Make sure the butter is at room temperature before mixing. This helps create a smooth, fluffy batter and makes the cake light and soft.
• Add eggs slowly: Beat in one egg at a time with a little flour. This stops the mixture from curdling and keeps the batter smooth.
• Bake at the right temperature: Bake at a low temperature of 150°C to prevent the cake from drying out or burning. This slow baking makes it moist and evenly cooked.
• Let it cool before slicing: After baking, let the cake cool completely before cutting. This helps it set properly and keeps the texture soft and crumbly.

How To Store Leftovers?

• Refrigerate: Let the Genoa Cake cool completely first. Wrap it well in plastic wrap or put it in an airtight container. Store in the fridge for up to 1 week. Before eating, let it sit at room temperature so it stays soft.
• Freeze: Wrap the cooled cake in plastic wrap and then in foil or a freezer bag. Freeze for up to 3 months.

Nutrition Facts:

• Calories: 290 kcal
• Total Fat: 13 g
• Saturated Fat: 7 g
• Cholesterol: 55 mg
• Sodium: 50 mg
• Potassium: 120 mg
• Total Carbohydrate: 38 g
• Dietary Fiber: 2 g
• Sugars: 24 g
• Protein: 4 g

Try More Delia Smith Recipes:

• Delia Smith Christmas Stuffing Recipe
• Delia Smith Christmas Turkey Gravy Recipe

Delia Smith Genoa Cake Recipe

Course: DessertCuisine: BritishDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

290

kcal

This easy Genoa Cake is packed with juicy dried fruits, almonds, and a hint of lemon. It’s soft, moist, and full of flavor—perfect for tea time or as a simple treat!

Ingredients

• 70 g currants

• 70 g sultanas

• 70 g mixed peel

• 60 g glace cherries 

• 20 g chopped almonds

• 1 lemon 

• 150 g self-raising flour

• 1 pinch salt

• 120 g butter 

• 120 g caster sugar

• 1 tsp almond extract

• 2 large eggs

• 3 tbsp milk

• 40 g blanched almonds, whole or halved 

Directions

• Preheat the oven & prepare the tin: Set the oven to 150°C. Line a 21 x 11 x 6 cm loaf tin with baking paper or a paper liner.
• Mix the fruits & nuts: In a bowl, combine the currants, sultanas, mixed peel, cherries, chopped almonds, and lemon zest. Toss with a little flour to stop them from sticking together.
• Sift the dry ingredients: Sift the remaining flour with a pinch of salt and set aside.
• Cream the butter & sugar: In a large bowl, beat the butter, sugar, and almond extract with an electric mixer until light and fluffy. Scrape down the sides as needed.
• Add eggs & milk: Beat in the eggs one at a time, adding 1 tbsp of the measured flour with each. Then, mix in the milk, adding a little more flour each time to keep the batter smooth.
• Fold in the flour & fruit mix: Gently fold in the remaining flour along with the prepared fruit mixture until just combined.
• Fill the tin & add almonds: Spoon the batter into the lined tin, smooth the top, and arrange the blanched almonds on top.
• Bake until golden: Bake for 55-65 minutes, or until a skewer inserted in the center comes out clean.
• Cool & serve: Let the cake cool in the tin on a wire rack. Once cool enough to handle, remove it from the tin and let it cool completely before slicing.

Notes

• Coat the fruits in flour: Before adding the dried fruits to the batter, mix them with a little flour. This helps them stay evenly spread in the cake instead of sinking to the bottom.
• Use soft butter: Make sure the butter is at room temperature before mixing. This helps create a smooth, fluffy batter and makes the cake light and soft.
• Add eggs slowly: Beat in one egg at a time with a little flour. This stops the mixture from curdling and keeps the batter smooth.
• Bake at the right temperature: Bake at a low temperature of 150°C to prevent the cake from drying out or burning. This slow baking makes it moist and evenly cooked.
• Let it cool before slicing: After baking, let the cake cool completely before cutting. This helps it set properly and keeps the texture soft and crumbly.