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Bergamot Sponge Cake

Posted on 05 April 2016

Calling all citrus lovers! Bergamot is an intensely-flavored citrus fruit found in Southern Italy. It's best described as a cross between a lemon and a lime. This recipe for sponge cake combines the citrus flavors of bergamot with basil and blackberry jam to create a uniquely-flavored treat that is perfect for your next brunch!

Ingredients:

  • 1/2 cup plus 1 1/2 tablespoons of sugar
  • 4 extra large eggs at room temperature
  • 1 teaspoon vanilla
  • 1 cup plus 1 tablespoon cake flour, sifted (or use 1 cup all-purpose flour)
  • 1/3 cup Migliarese Bergamot Marmalade
  • 2 tablespoons apple or white grape juice (or water for a less sugary version)
  • 1/4 cup fresh basil, finely chopped
  • Berry compote for garnish (see recipe below)

Directions:

  1. Preheat oven to 340 degrees Fahrenheit.
  2. Butter and flour an eight-inch pan. We used a bundt pan for a pretty presentation.
  3. Combine eggs, vanilla and sugar in stand mixer. Beat until fluffy and pale yellow. This will take about 15 minutes, and it should have a slightly stiff consistency.
  4. Meanwhile, combine the marmalade, juice (or water) and basil in a separate bowl. Mix until smooth. Add to the egg mixture and gently mix.
  5. Sift the flour on top of the mixture and gently fold in with a wooden spoon.
  6. Pour the batter into the pan. Bake for 40 minutes or until a toothpick inserted into the center of the cake comes out clean. DO NOT open the oven door during the first 20 minutes of baking. 
  7. Turn off the oven, but leave the cake inside. Crack the oven door to allow the cake to slowly cool. Remove the cake from the oven and allow to cool 10 more minutes before loosening it from the pan. 
  8. Remove and serve with frozen berry compote on top!

Berry Compote - This is such a quick and easy way to add extra flavor to any cake!

Ingredients:

Directions:

  1. Add frozen berries to a bowl and either allow them to thaw or heat them in the microwave until soft. Do not drain any of the liquid.
  2. Mix berries with the black raspberry seedless jam.
  3. Serve over the sponge cake!

Pair this cake with your favorite blend of Pellini espresso or serve with the sweet and bubbly Veglio Moscato d'Asti!

Cake recipe adapted from Easy As Apple Pie.

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