Pan di Genova

Recipe by Lubeca.

(Makes 4 cakes of 22-24cm diameter)


950g Marzipan almond paste (SCM390A)
950g Eggs
5g Lemon zest, finely grated
5g Salt
200g Butter
120g Wheat flour type 550
7g Baking powder
Sliced almonds
Butter as required


  1. Roast the sliced almonds lightly and sprinkle them evenly into buttered conical baking moulds after cooling.
  2. Mix marzipan almond paste, eggs, salt, lemon zest and beat until foamy.
  3. Fold in sieved flour, baking powder and the liquid butter
  4. Fill the mass into the prepared moulds and bake.

Bake: Top/Bottom heat approx. 180°c, approx. 40 min.
Or Fan Oven approx. 160°c, approx. 30-35 min.

After cooling, brush with hot apricot jam or thinly dust with icing sugar.

The Pan di Genova unfilled is a classic for a special taste. Tip: This cake is also suitable as a moist layer cake.