Italy Revisited by Mary Melfi

Cakes

Margherita Cake/ Pasta Margherita (without white flour; with potato meal; flavored with lemon juice)

Originated from: Italy

Occasion: Any time & special times

Contributed by: Taken from "Specialita Culinarie Italiane" (Boston, 1937)

Marguerite Bread (Pellegrino Artusi's/Olga Ragusa's Gluten free, fat-free cake, using potato flour, eggs and icing suga)

Originated from: Italy

Occasion: Any time & special times

Contributed by: Taken from "Italian Cook Book" adopted from the Italian of Pellegrino Artusi by Olga Ragusa (1945)

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Italian Tarts (sponge cakes rolled with jam and chopped nuts; filled in with peaches)

Originated from: Turin, Piedmont, Italy

Occasion: Any time & special times

Contributed by: Taken from "With a Saucepan Over the Sea" by Adelaide Keen (Little, Brown and Co.,1902)

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Genoise (made with butter, eggs, sugar and cake flour, flavored with vanilla)

Originated from: Genoa, Liguria, Italy

Occasion: Any time & special times

Contributed by: Taken from "The Joy of Cooking" by Marion Rombauer Becker (1943)

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Genoise (Italian sponge cake using butter, flavored with vanilla)

Originated from: Genoa, Liguria, Italy

Occasion: Any time & special times

Contributed by: Taken from "Favorite Recipes from House & Garden" (1958)

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Genoese Cake (made with butter, castor sugar, lemon rind, eggs and vanilla)

Originated from: Genoa, Liguria, Italy

Occasion: Any time & special times

Contributed by: Taken from "Luncheon and Dinner Sweets, including ice making" by James B. Herndon, Jr." (1924)

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Genoese Cakes (Pane di Genevese using powdered sugar, butter and brandy)

Originated from: Genoa, Liguria, Italy

Occasion: Any time & special times

Contributed by: Taken from "The European Cookbook for American Homes" by the Browns (1936)

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Genoa Pound Cake (using butter, lemon and mace)

Originated from: Genoa, Liguria, Italy

Occasion: Any time & special times

Contributed by: Taken from "Paul Richard's Pastry Book" (John Willy Inc., 1907)

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Genoese Cake (flavored with brandy; filling made with raisins and hickory nuts)

Originated from: Genoa, Liguria, Italy

Occasion: Any time & special times

Contributed by: Taken from "One Hundred & One Layer Cakes" by May E. Southworth (1907)

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Petites Genoises au Chocolat (Cup cakes, glazed with jelly, chocolate and topped with blanched nuts)

Originated from: Genoa, Liguria, Italy

Occasion: Any time & special times

Contributed by: Taken from "Bread, Cakes and Biscuits" by S. Beaty-Pownall (1906)

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