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The Genoa bread

2016-11-29
  • This Post
  • Chef : François
  • Category: Recipe
  • Posted on: Tuesday November 29, 2016
  • Comments : No Comment
  • Languages :  English  |   Français
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   La version Française se trouve ICI
The Genoa bread ('Pain de Gênes') is a cake made from almond paste, eggs and melted butter, but only a minimal amount of flour. 


Origin of the recipe

This cake is said to have been invented to commemorate the 1800 siege of French forces at Genoa, when the city’s inhabitants survived largely on almonds.
However, despite this it is not actually of Italian origin but French, and was invented by the 1840s Parisian pastry chef Fauvel, who worked at the Chiboust pastry shop. Fauvel initially called it gateau d’Ambroise (Ambrosia Cake)


All recipes of Cakes For Layer Cakes

Ladyfingers dough recipeThe Genoa bread

All the Recipes of Cakes For Layer Cakes are HERE



Recipes using Genoa Bread

The Fabulous Baked Alaska with Grand Marnier

All the recipes using Genoa Bread


Ingredients

The «Genoa Bread»

Pour un cadre de 20 x 20 cm

 
¾ Cup Marzipan (200 grams). Pour la recette maison, voir ICI

⅓ Cup Eggs (120 grams)

1 Orange Zest

4 Tablespoons Butter (50 grams)

3 Tablespoons Flour (30 grams)

1 teaspoon Baking Powder (4 grams)

Pour un cadre de 27 x 23 cm

 
1 ⅓ Cup Marzipan (310.5 grams). Pour la recette maison, voir ICI

½ Cup Eggs (186.3 grams)

1.5 Orange Zests

⅓ Cup Butter (77.6 grams)

⅓ Cup Flour (46.5 grams)

1 teaspoon Baking Powder (6.2 grams)
The «Genoa Bread»
Place inside the mixing bowl :
  • The

    Marzipan

    (¾ Cup or 200 g)
  • The

    Eggs

    (⅓ Cup or 120 g)
  • The

    Orange Zest

    (1)
The «Genoa Bread»
If the

Marzipan

is too hard, just warm it in the microwave

10 seconds

to soften it
The «Genoa Bread»
For the

Orange Zest

, simply use a microplane grater
The «Genoa Bread»
Professionals recommend to not grate the orange on the grater
The «Genoa Bread»
Professional chefs usually scrape the outer skin with the grater placed on the Orange, which will avoid grating the sour white pith (“skin” ).

Always leave behind the soft, white pith that lies underneath as it has a bitter, unappealing taste that you simply don’t want to include
The «Genoa Bread»
Whisk to incorporate the

Marzipan

(¾ Cup or 200 g) and the

Eggs

(⅓ Cup or 120 g)
The «Genoa Bread»
Whisk in the soft

Butter

(4 Tablespoons or 50 g). The butter must be softened first, at room temperature for

30 minutes


The «Genoa Bread»
Incorporate the

Flour

(3 Tablespoons or 30 g), the

Baking Powder

(1 teaspoon or 4 g)
The «Genoa Bread»
Whisk for

a few minutes


The «Genoa Bread»
The result is a pretty thick dough, not too liquidy

The mold

I recommend using a silicon square mold, easy to order online

The «Genoa Bread»

My square mold is 8 inches by 8 inches

The «Genoa Bread»
The «Genoa Bread»
Pour the dough into the old

Spread evenly using a spatula

The «Genoa Bread»

Bake in preheated oven at 360 °F / 180 °C until golden brown

The «Genoa Bread»

The «Genoa Bread»

Let it cool completely. I recommend to set aside the dough in the freezer to harden it

The «Genoa Bread»

Recipes using Genoa Bread

The Fabulous Baked Alaska with Grand Marnier

All the recipes using Genoa Bread



The other recipe of Cakes For Layer Cakes

Ladyfingers dough recipe


The result and the pix


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What to cook with...

Celery

,

5 spice powder

,

Almond extract

,

Almond paste

, Almond powder,

Almonds

, Avocado,

Basil

,

Beef

,

Beef stock

,

Brown sauce

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Buttermilk

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Candied orange

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Cardamom

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Carrots

, Chicken,

Chicken liver

,

Chicken stock

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Chili powder

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Chipotle

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Chorizo

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Choux dough

, Cilantro, Cinnamon,

Cloves

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Cocoa Powder

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Coconut

,

Coconut mousse

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Cognac

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Coriander powder

,

Crème fraiche

, Cumin, Diced bacon, Egg Whites, Egg yolks, Eggs,

Espelette pepper

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Fennel

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Fenugreek

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Fermented milk

,

Fish

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Fish stock

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Fish stock

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Genoa bread

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Gianduja

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Glucose

, Grand marnier,

Grand marnier ice cream

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Ham

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Hazelnuts

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Hoisin sauce

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Ice cream

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Icing fondant

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Inverted sugar

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Italian meringue

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Ketchup

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Ladyfingers

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Lamb

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Lard

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Laurel (bay) leaves

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Leeks

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Lemon

,

Lemon zests

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Lobster

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Madeira

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Mango

,

Masa

,

Mascarpone

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Mascarpone cream

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Milk chocolate

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Milk powder

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Mint

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Mushrooms

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Nuoc mam fish stock

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Nutmeg

,

Olives

, Onions,

Orange juice

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Orange zests

, Oranges,

Palm sugar

, Paprika,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Pearl sugar

,

Peppers

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Pistachio paste

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Pistachios

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Pork

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Potatoes

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Powdered anis

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Puff dough

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Rabbit

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Raisins

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Red wine

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Rice

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Rice vinegar

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Ricotta cheese

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Rosemary

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Rum

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Rye flour

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Saffron

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Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

,

Shallots

, Soy sauce,

Spinach leaves

,

Strawberries

, Thyme,

Tomato paste

,

Tomatoes

,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla sugar

,

Vegetable shortening (crisco)

, Whipping cream,

Whiskey

,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yoghurt

,



¾ Cup Marzipan (200 g)

⅓ Cup Eggs (120 g)

1 Orange Zest

4 Tablespoons Butter (50 g)

3 Tablespoons Flour (30 g)

1 teaspoon Baking Powder (4 g)