Pain de Gênes
 | |
| Alternative names | Genoa bread |
|---|---|
| Type | cake |
| Place of origin | France |
| Region or state | Genoa |
| Main ingredients | almond paste, eggs, butter |
 Cookbook: Pain de Gênes  Media: Pain de Gênes | |
Pain de Gênes ("Genoa bread") is a cake made largely from almond paste, eggs and melted butter, but only a minimal amount of flour. Another unusual aspect is that no raising agent is used, instead the rise is achieved by whisking the butter and eggs. It is said to have been invented to commemorate the 1800 siege of French forces at Genoa, when the city’s inhabitants survived largely on almonds.[1] However, despite this it is not actually of Italian origin but French,[2] and was invented by the 1840s Parisian pastry chef Fauvel, who worked at the Chiboust pastry shop. Fauvel initially called it gateau d'ambroise (Ambrosia Cake).[3]
See also
- Genoise Cake a light sponge cake
- Genoa Cake a rich fruit cake
References
- ↑ Orangette food blog by Molly Wizenberg
- ↑ A Cake from Gourmet Magazine, May 1956 "Pain de gênes is, after all, a traditional cake. A traditional French cake" (food blog by Daytona Strong)
- ↑ Cook's Info Pain de Gênes recipe & history
This article is issued from Wikipedia - version of the 10/25/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.