Bergamot and Orange Cake

Name: Bergamot and Orange Cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8
Cuisine: Italia
Ingredients: 200 g all-purpose flour; 250 g cow's milk ricotta; 125 g plain yogurt; 120 g Honey; 120 g seed oil; 3 units eggs; 1 unit baking powder; 2 units citrus oranges; 2 units bergamots; 50 g light brown sugar; 50 g corn starch; 20 g powdered sugar

@citrus-lorto-italiano

Category: Desserts

Savor the Bergamot and Orange Cake: an Italian dessert with a unique aroma made from selected ingredients. Enjoy the tradition, try it now!

Difficulty: Easy

Cooking time: 45 minCooking: 45 min

Preparation time: 15 minPreparation: 15 min

Country: Italia

citrus-lorto-italiano@citrus-lorto-italiano

Ingredients

No. Servings

All-purpose flour200g
Cow's milk ricotta250g
Plain yogurt125g
Honey120g
Seed oil120g
Eggs3units
Baking powder1unit
Citrus oranges2units
Bergamots2units
Light brown sugar50g
Corn starch50g
Powdered sugar20g

Preparation Ingredients General Information Analysis Macronutrients

Preparation

STEP 1 OF 7
Beat the eggs with the brown sugar and a pinch of salt until you obtain a frothy mixture.
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.
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.
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.
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.
STEP 6 OF 7
Finish with 1 bergamot and 1 orange cut into slices. Squeeze all the used citrus fruits.
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

Origin

Italia

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Preparation

STEP 1 OF 7

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

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.

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.

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.

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.

STEP 6 OF 7

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

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.

Analysis

Attention

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)	206.92
Carbohydrates (g)	24.32
of which Sugars (g)	11.62
Fat (g)	10.36
of which Saturates (g)	2.61
Protein (g)	5.38
Fiber (g)	0.43
Sale (g)	0.71