French Almond Genoa Cake – A Beautiful Recipe I Love

👉 Full recipe here: https://leescooking.com/almond-genoa-...

Every now and then, a truly special recipe finds me—and this Almond Genoa Cake is one of those. I discovered it tucked away in an old cookbook from a country second-hand bookstore in New South Wales. What makes it extra special? It’s made with almond meal only—no flour at all—and the result is a beautifully moist, tender crumb that stays delicious for days.

In this video, I’ll show you how to make both the lemon and orange versions of this cake, along with an easy citrus glaze. It’s simple, high in protein, and perfect for slicing and freezing (if it lasts that long!).

The original recipe actually called for a splash of liqueur—something like Cointreau—but I didn’t have any in the cupboard, so I used fresh lemon and orange juice with zest instead. It still turned out beautifully fragrant and moist. I’ll include a copy of the original version in the full recipe post on the website in case you'd like to try it with liqueur one day too.

Thanks so much for joining me in the kitchen. I hope you enjoy baking this as much as I did.

Source:
This recipe was inspired by a version found in Larousse Gastronomique, first published in 1961 (page 203).

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00:00 Introduction
00:52 Making the Lemon Cakes
05:28 Oven Temperature & Timing
05:45 Making the Orange Cakes
07:09 Lemon Cakes out of the Oven
08:39 Making the Citrus Glaze
09:55 Icing the Lemon Cakes
10:35 Orange Cakes out of the Oven
11:48 Slicing and Serving