Mary Berry Christmas Genoa Cake Recipe
Are you looking for a delicious and easy-to-make Christmas cake to add to your holiday festivities? If so, look no further than this classic and delicious Genoa cake from one of Britain’s best-loved bakers, Mary Berry. This Christmas cake recipe is packed full of flavour and texture, and is sure to be a hit with family and friends. Here’s everything you need to know to make Mary Berry’s Christmas Genoa cake.
Ingredients
- 200g unsalted butter, softened, plus extra for greasing
- 200g caster sugar
- 4 medium eggs
- 200g plain flour
- 2 tsp baking powder
- 50g ground almonds
- Grated zest of 1 lemon
- 50g glacé cherries, rinsed and dried
- 50g dried cranberries
- 2 tbsp brandy
- 50g flaked almonds
- Icing sugar, for dusting
Instructions
Preheat the oven to 160C/320F/Gas 2. Grease and line a 20cm/8in springform tin with baking parchment.
Cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, adding a spoonful of the flour with each egg to prevent the mixture from curdling.
Sift in the remaining flour and baking powder and fold into the mixture. Add the ground almonds, lemon zest and dried fruit and stir until evenly distributed. Add the brandy and mix to combine.
Spoon the mixture into the prepared tin and spread out evenly. Sprinkle the flaked almonds on top. Bake in the preheated oven for 45 minutes or until golden brown and a skewer inserted into the centre comes out clean.
Leave to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely. Dust with icing sugar before serving.
Nutrition
Per serving:
- Calories: 238 kcal
- Carbohydrates: 25g
- Protein: 4g
- Fat: 14g
- Saturated Fat: 7g
- Cholesterol: 64mg
- Sodium: 17mg
- Potassium: 99mg
- Fiber: 1g
- Sugar: 15g
- Vitamin A: 441IU
- Vitamin C: 1mg
- Calcium: 44mg
- Iron: 1mg
Tips and Tricks
When making this cake, it is important to use the best quality ingredients you can find. The better the quality of butter, sugar and flour, the better the flavour and texture of the cake. If you don’t have brandy, you can use any other type of liqueur, such as rum, amaretto or Cointreau.
For a richer flavour, try adding a few drops of almond extract to the mixture. This will give the cake an extra boost of flavour. If you don’t have any ground almonds, you can also use ground walnuts or hazelnuts.
If you have time, make the cake a few days before you plan to serve it. This will give the flavours time to develop and will make the cake even more delicious. The cake will keep for up to five days if stored in an airtight container.
This cake is delicious served on its own or with a dollop of custard or cream. You can also serve it with a drizzle of brandy butter or a spoonful of brandy sauce.
Conclusion
This classic Mary Berry Genoa Christmas Cake is a delicious and easy-to-make addition to your holiday festivities. It is packed full of flavour and texture and is sure to be a hit with family and friends. With just a few simple ingredients and a few minutes of your time, you can whip up this delicious cake in no time. So don’t wait, get baking and enjoy this delicious Christmas treat!
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