Bergamot Olive Oil Cake – A Unique Citrus Delight

I’ve been making bergamot marmalade for a few years now, and one thing I always do is zest the bergamot lemons before using them. Their intensely fragrant zest is too good to waste, and this cake turned out to be a perfect way to put it to good use.

Bergamot has a deep citrus flavor, floral aroma, and a slightly bitter edge that makes it stand out from other citrus fruits. If you’ve ever enjoyed Earl Grey tea, you’re already familiar with its distinctive scent. This bergamot olive oil cake is simple yet elegant—moist from Greek yogurt and olive oil, fragrant with bergamot zest, and finished with a subtle apple syrup glaze. It’s a perfect treat for breakfast, tea time, or even as a light dessert.

Bergamot Olive Oil Cake Recipe

Ingredients

• 130 g Greek yogurt

• 4 large eggs

• 150 g granulated sugar

• 150 ml extra virgin olive oil, plus extra for greasing

• 1 tablespoon vanilla extract

• 2 tablespoons bergamot zest

• 200 g self-raising flour

• Pinch of salt

• Apple syrup, to brush (optional, from [previous blog post])

Instructions

1. Preheat the oven to 175°C (fan)and grease a 20 cm cake tinwith olive oil.

2. In the bowl of a stand mixer, combine the sugar and bergamot zest. Using the whisk attachment, mix on medium speedfor about a minute to release the citrus oils into the sugar.

3. Add the eggs one at a time, whisking for a minute after each additionto ensure they are well incorporated.

4. Add the yogurt, olive oil, and vanilla extract, and whisk until fully mixed.

5. Remove the bowl from the stand mixer, add the flour and salt, and gently fold them in with a spatula until just combined. Do not overmix.

6. Pour the batter into the prepared cake tin and bake for 40–50 minutes, or until the cake comes away from the sides and is golden on top. A skewer inserted in the center should come out clean.

7. If using apple syrup, warm it slightly and brush it over the warm cake for a delicate glaze.

8. Let the cake cool before slicing. Enjoy on its own or with a cup of tea.

Serving & Storage

• This cake is delicious on its own, but it also pairs beautifully with a dollop of whipped cream or Greek yogurt.

• Store at room temperaturein an airtight container for up to 3 days but it’s at it’s best on the day it’s made, or refrigerate for longer freshness.

• It also freezes well—wrap slices tightly and store for up to 3 months.

Final Thoughts

This bergamot cake has quickly become a favorite in my kitchen. Its unique citrus depth makes it stand out from typical lemon or orange cakes, and the olive oil keeps it beautifully moist. Whether you’re already a fan of bergamot or trying it for the first time, this cake is a must-bake.

If you give it a go, I’d love to hear how it turns out! Let me know in the comments or tag me on social media.