Bergamot Bundt Cake


I wanted to make the most of all the amazing citrus fruits on offer, before winter slowly succumbs to spring. Bergamots have been a real favourite of mine this year. Having never cooked or baked with them before, I now cant get enough and what better way to celebrate this lesser known fruit, than with a zesty bergamot bundt cake.

For the cake:
250g unsalted butter, softened
250g caster sugar
4 large eggs
250g plain flour
1 1/2 tsp baking powder
pinch of salt
zest of 3 bergamots, grated

For the icing:
100g icing sugar
1tbsp bergamot juice

Bergamot zest to serve

Preheat the oven to 180C. Grease and lightly flour a bundt tin. Beat the butter and sugar together until pale and fluffy. Add the eggs one at a time, fully incorporating them into the mixture before adding the next one. Sift in the flour, baking powder and salt. Add the lemon zest and then gently fold into the mixture until just combined. Take care not to over mix.

Pour the cake batter into the prepared tin and bake in the preheated oven for 35-40mins, until a skewer inserted into the cake comes out clean. Leave the cake to stand in the tin for 5-10 minutes and the turn out onto a wire rack to cool.

When you're ready to ice the cake, mix the icing sugar and bergamot juice together to a thick, pourable consistency. Add more bergamot juice if its too thick.. Drizzle over the cake, letting it run down the sides and grate over a little bergamot zest.

The cake should keep for up to 3 days in an airtight container.