Bergamot and Orange Cake

Preparation

1. STEP 1 OF 7

   Beat the eggs with the brown sugar and a pinch of salt until you obtain a frothy mixture.

2. STEP 2 OF 7

   Add the grated zest of ½ bergamot and ½ orange, continuing to beat; then add first 100 g of honey and then the yogurt, still beating the mixture; finally, also add 1/3 of the oil, pouring it in a thin stream.

3. STEP 3 OF 7

   Mix the flour with the corn starch and the baking powder; sift the mixture, adding it little by little to the mixer and alternating with the remaining oil, poured in a thin stream; continue to mix.

4. STEP 4 OF 7

   Transfer the mixture into a round mold (18 cm diameter), greased and floured, and bake at 170 °C for 45 minutes.

5. STEP 5 OF 7

   Remove the cake from the oven, let it cool, and unmold it. Garnish the cake with a dusting of powdered sugar and the grated zest of ½ bergamot and ½ orange.

6. STEP 6 OF 7

   Finish with 1 bergamot and 1 orange cut into slices. Squeeze all the used citrus fruits.

7. STEP 7 OF 7

   Prepare a cream by whisking the ricotta with 20 g of honey. Serve the cake accompanied by the ricotta cream and the citrus juice.

General Information

Analysis

Macronutrients (100 gr)