 | |
| Alternative names | Genoa bread |
|---|---|
| Type | Cake |
| Place of origin | France |
| Region or state | Paris |
| Main ingredients | almond paste,eggs,butter |
Pain de Gênes (lit. 'bread of Genoa') is a cake made largely from almond paste, eggs and melted butter, but only a minimal amount of flour. Another unusual aspect is that noraising agent is used, instead the rise is achieved by whisking the butter and eggs. It is said to have been invented to commemorate the1800 siege of French forces atGenoa, when the city's inhabitants survived largely on almonds. However, despite this it is not actually of Italian origin but French,[1] and was invented in the 1840s by Parisian pastry chef Fauvel, who worked at the Chiboust pastry shop. Fauvel initially called itgateau d'ambroise (lit. 'ambrosia cake').[2]
