- BERGAMONT OLIVE OIL CAKE
A few years ago, I was in Calabria Italy and came across the actual Bergamont fruit (a cross between a lemon and orange). It is the sent in Earl Gray Tea. I came home and developed nine recipes using the essence and oils. I also could get the actual fruit from Sid Wainer’s in New Bedford in season January and February. This is one of my favorites. It is wonderful served by itself or with a dollop of whipped cream. It may also be served with a little sweetened fruit of raspberries or strawberries on the side of a single serving.
10 –inch Bundt pan
- 2 cups all-purpose flour
- 1 ¾ cups sugar
- 1 ½ teaspoons kosher salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup extra-virgin olive oil
- 1 ¼ cups whole milk
- 3 large eggs
- 1 tablespoon each grated lemon and orange zest
- ¼ cup fresh lemon and orange juice
- 1 tablespoon bergamot extract
Heat the oven to 350° F.
Butter a 10-inch Bundt pan.
In a bowl, whisk the flour, sugar, salt, baking soda and baking powder. In another bowl, whisk the olive oil, milk, eggs, lemon and orange zest, juice and bergamot extract. Add the dry ingredients; fold until just combined. Do not over-mix.
Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean. Let cool for 30 minutes.
Remove sides of pan and let cake cool for several hours before serving.
FOR THE GLAZE
Mix 1 cup confectioner’s sugar with 1 to 2 ½ tablespoons orange juice and ¼ teaspoon bergamot extract. Drizzle over top of cake and sprinkled with the zest of an orange.