Английская Википедия:Genoa cake

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Шаблон:Short description Шаблон:Distinguish Шаблон:Infobox food

Genoa cake (or simply genoa)[1] is a fruit cake consisting of sultanas (golden-colored raisins), currants or raisins, glacé cherries, almonds, and candied orange peel or essence, cooked in a batter of flour, eggs, butter and sugar.[2][3]

Origins

Although the name Genoa cake is mainly used in the UK, where recipes for it have been around since the 19th century,[4] it is a variant of the pandolce (Шаблон:IPA-it; Шаблон:Lang-lij Шаблон:IPA-lij; Шаблон:Lit) cake which originated in 16th-century Genoa as a Christmas cake. Unlike Genoa cake, traditional pandolce includes pine nuts as a major ingredient and uses yeast as its raising agent, which requires several hours to rise, like bread.[5] This original form is now known as Шаблон:Lang ('deep pandolce'), whilst a simpler variant which uses baking powder is known as Шаблон:Lang ('flat pandolce') and is essentially the same as the Genoa cake sold in the UK, with a moist but crumbly texture.[6][7]

The term Genoa cake is also sometimes used to refer to two other Genoa-related cakes, neither of which are fruit cakes: génoise cake, a light sponge cake,[8] and pain de Gênes ('Genoa bread'), a dense almond cake.[9]

See also

References

Шаблон:Reflist

Шаблон:Cakes