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By Nicolas Boussin - Maxime Guérin

Recipe Traditional Pain de Gênes (Almond sponge)

To make this dish

Ingredient list

  • TRADITIONAL PAIN DE GÊNES BATTER
    556 g almond paste 50%
    28 g anise-based liquor (optional)
    528 g egg
    167 g Lescure Unsalted 250g butter Roll 82% fat
    111 g plain flour (T55, approximately 11% protein)
    11 g baking powder
  • SOAK SYRUP
    200 g orange juice
    10 g anise-based liquor (optional)
    40 g sugar
  • FINISHING TOUCHES
    SQ flaked almonds
    SQ Lescure Unsalted 250g butter Roll 82% fat

The recipe, step by step

  1. 01

    TRADITIONAL PAIN DE GÊNES BATTER

    Mix the almond paste, anise-flavoured spirit and eggs in a food processor.

    Using a hand mixer fitted with the whisk attachments, beat to the ribbon while heating slightly.

    Add the melted butter followed by the sifted-together flour and baking powder.

  2. 02

    SOAK SYRUP

    Boil the orange juice and add the aniseed-flavored alcohol.

  3. 03

    FINISHING TOUCHES

    Butter the Ø16cm genoise pans.

    Sprinkle the bottom of the moulds with sliced almonds.

    Pour 300 g of batter into each mould.

    Bake in a 150°C convection oven for approximately 25 minutes.

    Remove from the oven and unmould immediately, transferring to a rack.

    Spray with the hot imbibing syrup then let cool upside down.

    Chef's Tip

    Be careful to make a very homogeneous mixture to have a very soft texture.