Bergamot and Honey Cake
I found some bergamot in the reduced trolley in the supermarket and, having only ever experienced the flavour / aroma of bergamot in Early Grey tea, I was curious to test out this unique citrus fruit in my baking.
Earl Grey tea is made using the oil from bergamot’s rind. I've always loved it, and was pretty sure I’d enjoy baking with bergamot. It sounds really silly to say - but it was amazing to cut open the fruit and immediately get the aroma of something I usually only ever associate with tea.
I say unique, because I truly believe it is. From the outside, it looks like a lemon, but the juice is so much sweeter. It’s more closely compared to an orange, but it’s much more aromatic rather than sweet.
I love citrus-based bakes, and my first instinct was to make some sort of drizzle cake. On it’s own, I think the bergamot could have overpowered the cake, but I added the honey as a sweetener, and they work really well together - honey and lemon who?!
The honey mascarpone cream just tops the cake off nicely. I added some fancy figs, lemon slices and crushed pistachios for extra special decoration, but it works just as well with a generous drizzle of honey to finish it off.