Genoa Cake
- 70 grams muscovado sugar
- 120 grams butter
- 2 eggs, beaten
- 200 grams mixed dried fruit
- 180 grams plain flour
- 100 grams glace cherries
- 1 1/2 tsp baking powder
- 1 grated peel of an orange
- 1 tsp ground cinnamon
- 60 ml whole milk
- 60 grams ground almonds
- Set the oven to 180C/fan 160/gas 4.
- Line a baking loaf tin with baking parchment paper.
- Add the butter and sugar to a large mixing bowl and beat until the mixture has become light and creamy.
- Then slowly beat in the eggs until the mixture has become smooth.
- Then add all the remaining ingredients to the mixture and stir well.
- Transfer the mixture to the cake tin.
- Transfer to the preheated oven and bake for 60 minute to 70 minutes.
- To test if the cake batter is cooked stick a skewer in the middle of the cake, if the skewer comes out clean its done.
- Allow to stand for 20-30 minutes in the tin.
- Then transfer to a cooling rack.
- Enjoy with your coffee or tea.
muscovado sugar, butter, eggs, flour, glace cherries, baking powder, orange, ground cinnamon, milk, ground almonds
Taken from cookpad.com/us/recipes/350698-genoa-cake (may not work)