Bergamot is a hybrid of lemon and bitter orange. This particular citrus fruit, discovered by Mister Earl Gray for his famous tea, is extremely high in antioxidants and is very good for the metabolism. Eating the fruit is said to lower cholesterol levels. Unfortunately, this fruit only grows in special climatic conditions, such as those found in Calabria. I was allowed to use the delicious organic bergamot juice from La Cascina 1899 for this cake. Alternatively, you can of course replace it with lemon or lime juice.
La Cascina in Rocella, Calabria is one of the best restaurants in Italy that has an online shop for their specialty products. Everything is produced in-house and is still a family business today. This special place is worth a visit if you want to discover Calabria!
- 140g butter or margarine
- 300g powdered sugar
- 20 g bergamot juice
- 150ml milk
- 280 g gluten-free organic flour mix
- 2 teaspoons cream of tartar baking powder
- 1 pinch of salt
Pre heat the oven to 180 degrees celcius.
Grease a small springform pan.
Mix 150 g icing sugar with some bergamot zest, butter and eggs until bubbles appear.
Add the gluten-free flour mix , baking powder, salt and milk and mix.
Pour the batter into the prepared springform pan and bake for about 40-45 minutes.
Use a chopstick or a narrow knife to carefully test whether the dough is still sticking. When none are left hanging, leave the oven uncovered and allow to cool slowly.
After about 10 minutes the cake can continue to cool in the tin on a wire rack. Then carefully remove the cake from the springform pan.
Mix 150 g icing sugar with about 20 g bergamot juice until smooth. Pour the frosting over the cooled cake and let it dry.