Cherry genoa cake
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 331 kcal | 17% |
| Fat | 10.3 g | 15% |
| of which saturates | 5.8 g | 29% |
| Carbohydrate | 54.1 g | 21% |
| of which sugars | 42.6 g | 47% |
| Fibre | 2.5 g | — |
| Protein | 4.1 g | 8% |
| Salt | 0.25 g | 4% |
Open Food Facts, ODbL, record updated 24 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Raisins de Smyrne - Farine de blé contient Gluten (avec Farine de blé, Carbonate de calcium, Fer, Niacine, Thiamine), œuf pasteurisé - Cerises confites (Cerises, Sirop de glucose-fructose, Sucre, Correcteur d'acidité : Acide citrique, Extraits de fruits et légumes (Carotte violette, Baie de sureau), Sucre roux, Beurre (Lait), écorce d'orange, Sirop de sucre inverti, écorce de citron.
The ingredient list is only available in French in the source; we show it as it is, without translation.
- E330Citric acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
60% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Fruit cakes” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Fruit cakes”: 3.28 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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