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Genoa Bread

Name: Genoa Bread
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 400 g
Cuisine: French
Ingredients: 200 g marzipan (almond paste); 3 eggs; 30 g flour; 2 g baking powder; 1 pinch fine (or table) salt; 50 g butter; 2 tablespoons rum

Genoa cake is a moist, rich almond cake that is sometimes compared to a génoise but is denser and has a pronounced almond flavor.

It is often used as a base for another cake, such as a strawberry cake, for example.

108

Duration

35 min.

Difficulty

Easy

Last modified on: September 20^th 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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 for this recipe

Preparation

15 min.

Cooking

20 min.

All in all

35 min.

Preparation 15 min.

Cooking 20 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 5 min.

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.

Stage 2 - ⌛ 5 min.

Turn the mixer on to medium speed and let it run until the mixture is smooth.

Meanwhile, melt the butter.

Stage 3 - ⌛ 2 min.

Finish by adding the melted, warm butter, and, if desired, 2 tablespoons rum.

Stage 4 - ⌛ 1 min.

Pour into a buttered baking pan.

Stage 5 - ⌛ 20 min.

Bake for 20 minutes at 180°C (360°F) in a conventional oven, and check to see if it's done at the end.

Stage 6 - ⌛ 2 min.

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.

Keeping: It will keep in the fridge for several days, and it freezes very well.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	18 g RDI=29 %	86 g RDI=33 %	51 g RDI=71 %	404 kcal RDI=20 %	1,693 kJ RDI=20 %
Whole recipe	81 g RDI=126 %	375 g RDI=142 %	224 g RDI=307 %	1,746 kcal RDI=87 %	7,314 kJ RDI=87 %