Bergamot and almond bundt cake with bergamot glaze
A bowl and a wire whisk is all it takes
I am bidding farewell to citrus season with this bergamot and almond cake that reminds me of home and the heady smell of bergamots all around my aunt’s neighborhood.
It’s the kind of cake that makes your house smell of citrus days after it has been baked, lingering even after the last crumb has been savored.
A soft and fluffy cake that’s moist from the inclusion of oil and crunchy in places from the toasted almonds, surprising you with each bite. It is tangy and sweet, nutty and intensely aromatic from the bergamot that’s present not only inside the cake but in the glaze too.
A cake that gets better as each day passes, making you reach for small pieces of it throughout the day, starting with your morning coffee or tea and ending with a sweet bite goodnight before bed.
You can make this with lemon if you want or if you can’t find bergamots; it will be delicious still. It’s what I do when I crave it any other time of the year when bergamots have long disappeared.
I have made it with Meyer lemons in the past, as well as with yuzu, and the differences in the flavor profiles of the citrus fruits make it seem like a whole new cake to me.
Oh, and did I mention it is made in one bowl using just a wire whisk? Well, there you go.
Enjoy!
P.S. If you’re in the mood for more bergamot, I have this buttery bergamot cake that gets drizzled with a mixture of bergamot juice, bergamot zest and Demerara sugar after baking. And if you have access to either fresh yuzu (lucky you!) or bottled yuzu juice which is more readily available, then this yuzu loaf cake with yuzu glaze is made for you.
Κέικ περγαμόντο με αμύγδαλα και γλάσο με περγαμόντο