Pan di Genova
Posted: 05 Apr 2017
Recipe by Lubeca.
(Makes 4 cakes of 22-24cm diameter)
950g Marzipan almond paste (SCM390A)
5g Lemon zest, finely grated
120g Wheat flour type 550
7g Baking powder
Butter as required
- Roast the sliced almonds lightly and sprinkle them evenly into buttered conical baking moulds after cooling.
- Mix marzipan almond paste, eggs, salt, lemon zest and beat until foamy.
- Fold in sieved flour, baking powder and the liquid butter
- 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.