by Francesco Amato March 28, 2017

Calabrian-infesed-organic-extra-virgin-olive-oil - Agrumia
Olive oil is at the heart of the Mediterranean diet, the recognised gold standard in terms of healthy eating. Our oils are full of antioxidants and muster the extra health benefits of the herbs and fruits with which they are infused. A spoonful of our high-quality, organic, extra virgin infused olive oil is proven to help prevent cardio-vascular problems.
Bergamot is fresh and citrusy and is a key ingredient in Earl Grey tea. The infused olive oil goes particularly well with fish, but surprisingly, we have discovered that it goes wonderful with cakes and dessert as well.
So here we report this wonderful recipe from Elly McCausland a food blogger and writer of Nutmegs, Seven

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.

Buon Appetito!!!!

Related Posts

  • Savoury Strudel
    Savoury Strudel

    Strudel is the typical dessert of South Tyrol – Trentino Alto Adige, Northern Italy – and has Turkish origins. The cl...

  • BELLA ITALIAN LIFESTYLE!!!
    BELLA ITALIAN LIFESTYLE!!!

    All the pleasure of an alcohol-free toast. Bella is an internationally unique drink made with grape must and patent...

  • Hazelnut-Crusted Lamb Ribs
    Hazelnut-Crusted Lamb Ribs

      A simple and tasty recipe, lamb ribs breaded with chopped hazelnuts, as used in Piedmont region (North of Italy). P...

Francesco Amato
Francesco Amato


Leave a comment

Comments will be approved before showing up.


Also in Agrumia blog page news and recipes

Azienda-Agricola-Reale-Centenary-Vineyards-DOC-Tramonti-Costa-d'Amalfi - Agrumia
Reale Wines Centenary Vineyards....

by Francesco Amato September 14, 2018

Read More
Agrumia-tuna-steak-recipe-blog - Agrumia
Tuna Steaks with Crunchy Rocket Breading

by My Pinch of Italy July 31, 2018

Read More
valpolicella wine ripasso superiore - Agrumia
MOLVINA ESTATE AND THE VINEYARD

by Francesco Amato July 31, 2018

Read More

Subscribe

Sale

Unavailable

Sold Out

Net Orders Checkout

Item Price Qty Total
Subtotal £0.00
Shipping
Total

Shipping Address

Shipping Methods