Bergamot, rosemary and olive oil syrup cake (serves 6-8):
For the syrup:
- Zested, juiced halves of 8 bergamots or lemons (use the zest and juice for something else, like curd)
- Caster sugar, quantity depending on the weight of your citrus
For the cake:
- 60g stale white or sourdough bread
- 100g almonds (blanched if you prefer a less crunchy cake)
- 1 sprig rosemary, leaves stripped
- 150g golden caster sugar
- 2 tsp baking powder
- 100ml lemon or bergamot-infused olive oil (I use this one)
- 50ml regular olive oil (or all regular olive oil if you don’t have the above)
- 4 eggs, beaten
Make the syrup the day or morning before you want to make the cake. Roughly chop the lemon or bergamot halves and weigh them. Put them in a non-reactive bowl (glass is best) and add half their weight in caster sugar. Stir well, then set aside. Leave for around 12 hours, stirring occasionally, then strain the mixture into a small bowl or jug. Discard the leftover fruit. You should have around 100ml of syrup.
Pre-heat the oven to 180C. Grease a 20cm springform cake tin.
Tear the bread into rough chunks and put in a food processor or mini chopper with the almonds and rosemary leaves. Blitz as finely as possible. Put it into a bowl and add the sugar, baking powder, olive oil and eggs. Whisk together until combined.
Pour the mixture into the tin and bake for 35-45 minutes until just set and a skewer inserted in the middle comes out clean. Remove the cake from the oven and prick it all over with a skewer or cocktail stick, then drizzle the bergamot or lemon syrup all over the cake, letting it sink into the holes. Leave to cool before removing it from the tin and dusting it with icing sugar.
Slice and serve with fresh berries and a scoop of Greek yoghurt or crème fraiche.