Just before the holidays Eduard and did some major grocery shopping. We don’t go out for groceries very often, together, nor alone. So it was a bit of a feast. We bought all kinds of things that we wanted to try and among them were these bergamotlemons from the bio-shop. Eduard found them actually. I knew they existed, but had never seen them before. As they smelled really good, we took two home. Four weeks later we still hadn’t used them for anything.

When I woke up today and saw the 20cm of snow around the house I decided that today was a baking day. There was no way we were going to have a busy weekend with the roads being all slippery and such. I was finally going to slaughter at least one of those lemons over the weekend. And so I did. I mixed up some recipes and created my own bergamotlemon cake with things that I had in the house. Besides the bergamotlemons, the ingredients are pretty straight forward. The result was super tasty nonetheless and as I was sharing pictures on Instagram of the cake, somebody asked for my recipe. And vos désirs sont des ordres so here it comes!

As said, it’s a pretty straightforward cake. It’s a cake which uses Greek yoghurt (or fromage blanc) as one of the bases. I prefer these cakes over others. I find that the cake is much more spongy compared to other cakes if you use yoghurt as a base. I also think it adds a bit of creamyness to a cake if you don’t want to use butter in your cake. Here is my recipe:

Ingredients bergamotlemon cake

  • zest of one big bergamotlemon
  • juice of 1/4 bergamotlemon
  • 3 eggs
  • 150gr powdered cane sugar
  • 230gr flour
  • 150gr Greek yoghurt (I used 3,5% fat fromage blanc)
  • 150gr sunflower oil
  • 1 little bag of baking powder
  • vanilla seeds of 1/2 vanilla pod (replace by vanilla sugar)
  • 1 tbsp very finely chopped rosemary
  • pinch of salt


Pre-heat up the oven on 180C. Powder your cane sugar in the blender (not specifically necessary). Mix the sugar with the oil on a low beat. Add the eggs one by one to the mixture, beating the eggs fully into the mix before adding the next one. Add the vanilla seeds and yoghurt and mix again. Now add the zest and juice of the bergamotlemon and keep on mixing.

In a separate bowl you can mix the dry ingredients (flour, salt, rosemary, baking powder). When mixed, combine the two bowls and mix well together.

Now you can line your bake tin with baking paper. I crunch the paper before placing it in the tin. It’s easier the form that way. place the mix on top of the paper. You don’t have to oil anything. Place the cake in the oven for 45 minutes to an hour. You can check if your cake is done by sticking a tooth stick in the middle. If it comes out dry, your cake is done. Your house will have a divine smell now. Leave it to rest for a short while and then cut it into pieces and dig in.

Serve with coffee or maybe even bergamot tea!

Don’t throw your 3/4 of a lemon away. Make some confiture with that. I will do that too and show you how in a later post!

A video posted by Marta (@pakovska) on