Bergamot lemons are really special little citrus fruit. You may recognise the intoxicating fragrance – the essential oils from the skins is what gives Earl Grey tea it’s perfumed flavour. You won’t find these all year round so add them to your order now while they are still in season.
I’ve used them today in this bright little lemon loaf and made an Earl Grey tea and lemon syrup to pour over the sponge while it is still warm. I can never resist adding poppy seeds to a lemon loaf either. The tiny dark specks contrast beautifully with the pale sponge.
What will you be using your bergamot lemons for? Let us know in the comments or over on our community facebook group.
*all ingredients in bold are available to add to your order. Just click on the ingredient to be taken to it in our shop and add it to your basket. We deliver to every address in Ireland.
- 2 mugs* plain flour
- 1 mug caster sugar (or our whole cane sugar)
- 1 tsp bicarbonate of soda
- pinch of salt
- 2 tbsp poppy seeds
- a pinch of Earl Grey tea leaves
- 1 mug oat milk
- 1/2 a mug sunflower oil
- 1 tsp apple cider vinegar
- the zest of 1 bergamot lemon
- 1/4 mug of strongly brewed Earl Grey tea
- the zest of 2 bergamot lemons (save some zest to decorate the cake)
- the juice of 3 bergamot lemons
- sugar to taste
Pre-heat the oven to 175C and line a loaf tin with baking parchment leaving plenty of over hang.
Measure the dry ingredients into a large mixing bowl and whisk to combine.
Add the wet ingredients and whisk again into a smooth batter. Don’t over mix.
*Like many of my recipes, this one is very simple and forgiving. Use a regular coffee/tea mug to measure your ingredients. If your mug is quite big, use a heaped tsp of bicarb and a touch extra vinegar.
Pour the batter into the lined loaf tin and bake for 30 minutes.
Remove the tin from the oven and use the overhanging baking parchment to cover up the partially cooked loaf to stop it from burning on top. Alternatively, if you don’t have enough overhang, cover with foil or a baking sheet.
Return to the oven for an additional 20 minutes or until cooked through.
Meanwhile make the syrup. Strain the tea into a small pot and add the bergamot zest and juice (reserving some zest to decorate the cake).
Bring the mixture to a boil and add sugar to taste. You may prefer a very sweet or more tangy syrup. Boil for 3 minutes or so to slightly reduce the syrup.
When the cake is out of the oven, use a skewer to poke lots of holes all over its surface. Then spoon the syrup over the cake, allowing it to soak into the hot sponge. decorate with the fresh zest you reserved earlier.
Allow it to completely cool in the tin before removing and slicing. Enjoy with a cup of Earl Grey tea.