Ingredients :

Bread from Genoa :

153 g almond powder
153 g sugar
4 eggs
93 g butter
26 g flour
26 g cornstarch (cornstarch)
30 g slivered almonds (optional)
A little butter for your mould

Preparation :

Bread from Genoa :

Roast your almond powder for 10 minutes in an oven at 150°C. Then let it cool.

Meanwhile, you can melt the butter and set aside.

Butter generously a mold missed 24 cm in diameter (even if it is non-stick) and sprinkle the bottom with flaked almonds. The latter are a simple decorative element, so it is not essential.

Pour the almond powder, sugar and an egg into the bowl of your pastry processor fitted with the whisk, or with an electric whisk. Mix until you obtain a homogeneous paste.

Continue whipping, adding the remaining eggs one by one for about 10 minutes (so it's more convenient if you have a pastry processor).
The pulp must bleach and increase in volume.

The recipe of Genoa bread with almonds

Sift the flour and cornstarch together, then pour them into your dough. Mix with a maryse, or very gently with a whisk.

Take a little dough, 2-3 tablespoons approximately, which you add to your melted butter. Stir vigorously to obtain a homogeneous mixture.

Add it to your dough and mix again gently with your maryse.

Pour the dough into the pan and bake for 30 minutes at 170°C rotating heat.

Let your cake cool before unmoulding.

The bottom becomes the top, a little icing sugar for decoration and it's over!

Tips and advice to remember:

It is important to roast the almond powder, which is what gives the Genoa bread its characteristic taste.
Don't forget to butter your mould well, even if it is non-stick, to be sure to be able to unmould your cake well.

http://empreintesucree.fr/pain-de-genes/