Bergamot and Orange Olive Oil Cake

This Bergamot and Orange Olive Oil Cake is a soft, citrusy cake made with fresh bergamot, orange and fruity olive oil, then finished with a bergamot honey cream drizzle. The orange rounds out bergamot’s sharp, floral flavour, while the drizzle adds a little sweetness and richness to each slice.

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Course: Baking, Cakes, Dessert

Cuisine: Western

Diet: bergamot, honey, orange

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Author: Eff | Food Daydreaming

Equipment

Ingredients

For the Cake

150 g granulated sugar
Zest from 2 bergamots
Zest from 1 orange
240 ml olive oil
3 eggs, at room temperature
70 ml bergamot juice
110 ml orange juice
280 g all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt

For the Honey Cream Drizzle

2 tablespoons mild honey
1 tablespoon bergamot juice
3 tablespoons heavy cream
½ teaspoon salted butter, approximately 2.5g

Instructions

For the Bergamot and Olive Oil Cake

Preheat the oven to 180°C. Grease a 23cm x 13cm loaf tin with butter and line the base and sides with baking paper. Set aside.
In a large mixing bowl, combine the sugar, bergamot zest and orange zest. Using your fingertips, rub the zest into the sugar until fragrant and the sugar feels like wet sand.
150 g granulated sugar, Zest from 2 bergamots, Zest from 1 orange
Add the olive oil, eggs, bergamot juice and orange juice and whisk until well combined.
240 ml olive oil, 3 eggs, 70 ml bergamot juice, 110 ml orange juice
Add the flour, baking powder and salt. Fold gently until just combined and no streaks of flour remain. Do not overmix.
280 g all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon salt
Pour the batter into the prepared loaf tin and bake for 50–60 minutes, or until a metal skewer inserted into the centre comes out clean.
Allow the cake to cool completely before making the drizzle.

For the Bergamot Honey Cream Drizzle

Add the honey and bergamot juice to a small saucepan and warm over low heat until the honey has melted and the mixture is smooth. Do not bring to a boil.
2 tablespoons mild honey, 1 tablespoon bergamot juice
Stir in the cream and cook for 1-2 minutes, stirring occasionally, until glossy and warmed through.
3 tablespoons heavy cream
Remove from the heat and stir in the butter until melted and the drizzle is smooth.
½ teaspoon salted butter
Set aside for 5 minutes to cool and thicken slightly.
Drizzle the Bergamot Honey Cream Drizzle over the cooled cake.
Cut into thick slices and serve with extra drizzle, if desired.

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