Stéphane Tréand’s Genoa Sponge
2016-11-29



- This Recipe
- Chef: Stéphane Tréand
- Cuisine: French Cuisine
- Course: Base, Sweet Base, Cake For Layer Cakes, Genoa Bread
- Difficulty: Intermediate
- Category: Base
- This Post
- Author : FX (François-xavier)
- Category: Recipe
- Posted on: Tuesday November 29, 2016
- Comments : No Comment
-
Languages :
English |
Français
- Ingredients
- Eggs, Oranges, Almond paste,
- Print This Recipe
-
   Print

The Genoa bread ('Pain de Gênes') is a cake made from almond paste, eggs and melted butter, but only a minimal amount of flour. Don't forget to share your photos once you tried this recipe! HERE |

Origin of the recipeThis 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) |
Recipes using Genoa Bread![]() ![]() All the recipes using Genoa Bread are HERE |
Ingredients
![]() | For a mold 7.87" (or 7 7/8" or 20 cm) x 7.87" (or 7 7/8" or 20 cm), or a round mold, 8.66" (or 8 21/32" or 22 cm) in diameter¾ Cup Marzipan (200 grams). For the recipes, see HERE⅓ Cup Eggs (120 grams)1 Orange Zest4 Tablespoons Butter (50 grams)3 Tablespoons Flour (30 grams)1 teaspoon Baking Powder (4 grams) |
For a mold 7.08" (or 7 3/32" or 18 cm) x 7.08" (or 7 3/32" or 18 cm)⅔ Cup Marzipan (162 grams). For the recipes, see HERE4 Tablespoons Eggs (97.2 grams)0.8 Orange Zest3 Tablespoons Butter (40.5 grams)3 Tablespoons Flour (24.3 grams)1 teaspoon Baking Powder (3.2 grams) |
For a mold 5.9" (or 5 29/32" or 15 cm) x 5.9" (or 5 29/32" or 15 cm)½ Cup Marzipan (112.5 grams). For the recipes, see HERE3 Tablespoons Eggs (67.5 grams)0.5 Orange Zest2 Tablespoons Butter (28.1 grams)2 Tablespoons Flour (16.8 grams)½ teaspoon Baking Powder (2.2 grams) |
For a mold 5.11" (or 5 1/8" or 13 cm) x 5.11" (or 5 1/8" or 13 cm)⅓ Cup Marzipan (84.5 grams). For the recipes, see HERE2 Tablespoons Eggs (50.6 grams)0.4 Orange Zest1 Tablespoon Butter (21.1 grams)1 Tablespoon Flour (12.6 grams)½ teaspoon Baking Powder (1.6 grams) |
Pour un rectangle de 10.62" (or 10 5/8" or 27 cm) x 9.05" (or 9 1/16" or 23 cm) ou un carré de 9.84" (or 9 27/32" or 25 cm) x 9.84" (or 9 27/32" or 25 cm) ou un cercle de 11.02" (or 11 1/32" or 28 cm) de diamètre1 ⅓ Cup Marzipan (310.5 grams). For the recipes, see HERE½ Cup Eggs (186.3 grams)1.5 Orange Zests⅓ Cup Butter (77.6 grams)⅓ Cup Flour (46.5 grams)1 teaspoon Baking Powder (6.2 grams) |
You will need...
Steps
7.
For the next steps: You may use either a stand mixer (like a Kitchen Aid appliance) or an electric beater

The mold |
13. I recommend using a silicon square mold, easy to order online
14. The size of the silicon mold is 7.87" (or 7 7/8" or 20 cm) x 7.87" (or 7 7/8" or 20 cm)
14. The size of the silicon mold is 7.87" (or 7 7/8" or 20 cm) x 7.87" (or 7 7/8" or 20 cm)
Recipes using Genoa Bread![]() ![]() All the recipes using Genoa Bread are HERE |
The result and the pix
Share Your Photos
Cooking with the same Chef ?
All recipes of Stéphane Tréand |
Cooking with the same ingredients ?
What else to cook with Oranges |
What else to cook with Almond paste |
Recipes...
The Easy 10 Minute Classic Tiramisu Recipe

The Coca-Cola Ice Cream (only for my sister)

Asian Beef Tacos (“Tacos estilo Asiáticos”)

Beef Tenderloin with Bordelaise Sauce, Escoffier styled etouffée Carrots

Thomas Keller’s Split Pea Soup with Ham Hock (Potage Saint-Germain)

The Love Napoleon Cake (millefeuille), by Stéphane Glacier

Pierre Hermé’s Chocolate Sorbet

Conticini’s Chocolate Pound Cake

The Bilbao Brunch

Julia’s Child 3 Chocolates Queen of Sheba (reine de saba)

Pierre Hermé’s Pistachio Ice Cream

Poke Bowl, Honolulu style

Thomas Keller’s Chocolate Bouchons (French brownie cakes)

Pierre Hermé’s Vanilla Crème Brûlée

French Fish Bouillabaisse (Stew)

French Saint-Michel Cookies

Easy Mexican Chicken Tacos

Pierre Hermé’s Peach Apricot Saffron Macarons

Yotam Ottolenghi’s Savory Green Pancakes with Lime Butter

Pierre Hermé’s Pistachio Crème Brûlée

Rabbit Stew, a French delicacy

The Apricot Mousse Cakes

Qin’s Chinese Chicken Barbecue

Other Blogs...
David Lebovitz
Tuna Melt
Brined, Roast Pork
Erren's Kitchen
Stir Fry Sauce
White on rice couple
Roasted Broccoli Salad
MJ's Kitchen
Red Bean Chili With Chorizo
The Barbecue Bible
Eight Recipes To Grill Or Smoke In March
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)
Comments for This Recipe