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Genoa cake (also simply ''Genoa''〔(Oxford Dictionaries )〕) is a fruit cake consisting of sultanas, currants or raisins, glacé cherries, almonds, and candied orange peel or essence, cooked in a batter of flour, eggs, butter and sugar.〔(Genoa Cake recipe ) BBC Good Food Magazine〕 〔(Ingredients and nutritional analysis of commercially made Genoa Cake ) at Tesco supermarket〕 Although the name ''genoa cake'' is mainly used in the UK, it is a variant of the Pandolce cake which originated in 16th century Genoa as a Christmas cake. Unlike genoa, traditional Pandolce includes pine nuts as a major ingredient and uses yeast as its raising agent, which requires several hours to rise, like bread.〔(Gourmet Liguria )〕 This original form is now known as ''Pandolce Alto'', whilst a simpler variant which uses baking powder is known as ''Pandolce basso'' and is essentially the same as the genoa cake sold in the UK, with a moist but crumbly texture.〔(Pandolce Basso Genovese )〕〔(Pandolce Christmas cake )〕 The term ''Genoa cake'' is also sometimes used to refer to Génoise cake which is a light sponge cake without fruit.〔(Gourmet Britain Genoa cake recipe )〕 ==See also== *Cake *Génoise cake (Italian sponge cake) 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Genoa cake」の詳細全文を読む スポンサード リンク
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