Genoa Bread

A recipe from cooking-ez.com

For 400 g, you will need:

• 1 200 g marzipan (almond paste)
• 2 3 eggs
• 3 30 g flour
• 4 2 g baking powder
• 5 1 pinch fine (or table) salt
• 6 50 g butter
• 7 2 tablespoons rum (optional)
• Total weight: 435 grams

Times:

Preparation	Cooking	Start to finish
15 min.	20 min.	35 min.

Step by step recipe

• 1: Preheat your oven to 180°C (360°F) in conventional mode.
  In the bowl of a mixer, combine 200 g marzipan (almond paste) (cut into small pieces), 3 eggs, 30 g flour, 2 g baking powder, and 1 pinch fine (or table) salt.
• 2: Turn the mixer on to medium speed and let it run until the mixture is smooth.
  Meanwhile, melt the butter.
• 3: Finish by adding the melted, warm butter, and, if desired, 2 tablespoons rum.
• 4: Pour into a buttered baking pan.
• 5: Bake for 20 minutes at 180°C (360°F) in a conventional oven, and check to see if it's done at the end.
• 6: Remove it from the pan while it's still warm—be careful, as the Genoa cake is very delicate—then let it cool on a wire rack.

Remarks

Feel free to place a sheet of parchment paper at the bottom of the pan before pouring in the batter, especially if your pan isn't nonstick.
If your Genoa cake isn’t intended as a dessert or a filled cake, you can sprinkle the bottom of the pan with slivered almonds before pouring in the batter; once turned out, the top will be beautifully decorated with them.
Despite its name, which refers to Genoa and suggests an Italian influence, its modern version is associated with 19th-century French pastry-making, with the creation attributed to Fauvel at Chiboust in Paris.

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