Bergamotte Tea Cake

Bergamotte Tea Cake

So, a new 9-week teachingperiod I teach two teams, rather than one, as well as follow a class of my own. This takes up so much time, but is also really interesting. I particularly like teaching, even if it does mean lab exercises at eight o’clock twice a week. Gah. I am not a morning person! However, all this teaching means less time for baking, so all my current baking happens in the weekends, and it is not all equally exciting… However, for the last post (I think) in my Bergamotte kick, I give you a Bergamotte Tea Cake. This cake was so lovely, both Kristian and I ate two large pieces before dinner (which obviously was stupid, because it completely ruined our appetite for dinner. Duh.) The cake is moist and tangy and sweet and yummy, and try not to begin eating it 30 minutes before dinner…

Compared to the Bergamotte Cakes I posted last, this Bergamotte Tea Cake is lighter and more airy. Both cakes are delicious!

The recipe is adapted from Afternoon D’Lite, but I added bergamotte to the batter along with zest, to get a more citrussy effect.

200 g butter

200 g sugar

1 tsp. vanilla sugar

zest of 2 bergamotte lemons or 1 regular lemon

4 eggs

200 g flour

2 tsp. baking powder

2 tsp. bergamotte juice or regular lemon juice


150 g powdered sugar

2 tsp. bergamotte juice or regular lemon juice


Cream the butter and sugar with vanilla sugar and zest. Beat in the eggs one at the time. Mix flour with baking powder, and fold into the batter, followed by the bergamotte juice.

Pour the batter into a ~18 cm cake tin, which has been greased or lined with parchment, and bake at 200 degrees Celsius for 15-25 minutes, until a skewer comes out clean.

When the cake is baked and has cooled, make a thick icing from juice and powdered sugar, and pour over the cake. Enjoy in large pieces with a cup of tea!


This post is linked up at Buns in My Oven – What’s Cookin’ Wednesday

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