Being a keen baker and lover of food in general I’m always on the lookout for new and unique things. Recently I came across bergamot lemons and got rather excited. Like most coveted citrus this time of year they are only in season during January and February so I didn’t hesitate in purchasing some.
It might not look like anything special but this cake highlights the light and fresh flavour of bergamot. You can’t eat these as they are rather sour so the best thing to do is bake with them or make some preserves. First thing I did with one is to make this easy little loaf cake. It’s very similar to this Best Damn Lemon Cake in the case of ingredients but it doesn’t compare in the flavour department.
Bergamot is what gives Earl Grey Tea it’s unique and distinct flavour, it’s a cross between a sour orange and a lemon. The aroma these large looking lemons exude is a delicate, floral and fresh like fragrance. They smell absolutely beautiful and your bound to fall in love with them.
There was an icing to go on top but I left it of at the last-minute. I didn’t want the sweet, cloying taste of a drizzle to cloak and mask the flavour of the bergamot. These little fruits are quite hard to come by after all so I wanted all of it’s unique and mesmerizing flavour to shine all on its own.
Despite these gorgeous fruits looking predominantly like a lemon this pale loaf doesn’t taste of lemons at all, or even oranges. It taste of perfume almost not a soapy intoxicating perfume flavour but a etherally light floral flavour.
Now, the method in this recipe for what you need to do once the cake has been baked intrigued me quite a bit. I’m up for trying new things so I decided to give it a try. What you do is as soon as the loaf comes out of the oven, remove it from the tin and wrap up in layers of clingfilm. You then leave it to go cold. I left mine overnight. Apparently, this technique will ensure you cake stays nice and moist on the inside with a slight firm texture on top.
Initially I was sceptical, I didn’t think it would do anything but when I can to slice it, I was pleasantly surprised. Normally when you’ve got a nice tender crumb, the top can be rather hard and crust like, making for flaky, crumbly slicing experience. I don’t know if it was wrapping it hot in clingfilm and leaving it to go cold but this cake has a very moist interior and the outside had a light crust which doesn’t cause the cake to crumble when it get’s sliced. I shall keep on doing this technique when I bake loaf cakes and perhaps other kind of cakes to see if it really does work, I shall keep you updated.
As for bergamots, do try to seek them out. They are wonderfully unique and you’ll fall in love with them as I have.
Perfumed, zesy cake, made using rare Bergamot Lemons.
- 200 grams Caster sugar
- 120 grams Unsalted butter melted
- 1 large Bergamot Zest and Juice
- 3 large Eggs
- 150 grams Plain flour
- 125 grams Ground almonds
- 1/2 tsp Baking powder
1. Pre-heat the oven to 175C and line a 2lb loaf tin with parchment paper, leaving enough hanging over the sides enabling you to lift it out easily.
2. In a medium size bowl mix together the sugar with the melted butter along with the bergamot zest.
3. Add the eggs and mix to combine.
4. Add the flour, ground almonds, baking powder and bergamot juice to the bowl and mix everything together.
5. Scrape the batter into the loaf tin and bake for 40-50 minutes or until a cake tester inserted into the centre comes out clean. As soon as the cake comes out of the oven wrap in a couple of layers of clingfilm and leave until cold.
- The cake will last for up to 3 days stored in a cake tin with a tight-fitting lid.
- Store in a cool, dry place away from direct sunlight.