As winter settles in, it’s easy to crave a taste of brighter days—and our Bergamot Loaf Cake and Bergamot Curd bring just that. Bursting with the sunny, citrusy notes of bergamot – Make the most of this unique winter fruit, a seasonal star at its best in the colder months.
Vibrant flavour, hints of floral sweetness & a delicate zing that pairs perfectly with the rich buttercream and the creamy, tangy curd.
The bergamot curd isn’t just for swirling into your loaf cake. It’s a versatile treat that brightens up toast, scones, or even a spoonful of yoghurt.
Each bite of this curd feels like a little taste of winter sunshine, a reminder that fresh, seasonal flavours can transform even the greyest days into something special.
So, gather your ingredients, enjoy the cosy warmth of baking, and treat yourself to this touch of citrusy cheer!
- Preheat & Prep: Heat your oven to 180°C (160°C fan) and line a loaf tin with baking paper.
- Cream Butter & Sugar: In a large bowl, cream together the butter and sugar until fluffy. Use a wooden spoon or an electric mixer for best results.
- Add Eggs & Flour: Add the eggs one at a time, with a tablespoon of flour each time to prevent splitting. If the batter does split, just give it a quick whisk, and it should smooth out.
- Fold in Flour & Add Zest: Sift in the remaining flour and baking powder, folding gently with a metal spoon to keep the batter airy. If it’s too thick, add a splash of milk. Stir in the bergamot zest, saving a pinch for decoration later.
- Bake: Spoon the batter into your lined tin and bake for 20-25 minutes until golden and springy. Let it cool completely in the tin before decorating.
- Make Buttercream: In a separate bowl, beat the softened butter, adding the icing sugar bit by bit until fully combined. You might need to chill the buttercream briefly if it’s too soft.
- Assemble the Cake: Spread a layer of bergamot curd (if using) over the top of the cooled loaf. Then smooth on the buttercream. Add a few extra dollops of bergamot curd on top and swirl it gently with a cocktail stick or knife. Finish with a sprinkle of the saved bergamot zest.
- This light and zesty cake is sure to be a crowd-pleaser — give it a go, and enjoy!