
Pain de Gênes Almond Cake
Pain de Gênes is a classic French almond cake, rich in ground almonds and butter, with very little flour and a hint of kirsch. Baked with the lid on in the Ultra Pro loaf pan, it cooks gently for over an hour without the top drying out or over-browning.
- Total time
- 145 min
- Prep
- 10 min
- Cook
- 75 min
- Rest
- 60 min

Ingredients
Method
Heat the oven to 170 °C (340 °F), fan setting. Butter and flour the Tupperware Ultra Pro loaf pan 1.8 l.
In the Mixing Bowl 3 l, stir the ground almonds and sugar together with the silicone spatula, then work in the soft butter in pieces.
Still stirring, add the flour, then the eggs one at a time, and finish with the kirsch.
Pour the batter into the prepared pan and scatter the flaked almonds over the top. Close and bake for 1 hour 10 minutes to 1 hour 15 minutes.
Leave to cool with the lid on, then turn out onto a serving plate.







