Bergamot & Almond Sponge Cake

This is a very simple yet delicious cake from Sicily. Its distinctive characteristic is that you have to use whole bergamot citrus, blended together with its entire skin. Therefore, it is essential that you would use exclusively organic citrus or ones which are surely not treated with any chemicals. The result is a moist sponge with an intense aromatic scent. If you cannot find bergamots where you live, you can use any citrus of your liking.

I used coconut flower sugar which has a relatively low GI score, compared with other sweeteners. Finally, it is gluten-free too.

  • DifficultyEasy
  • CostCheap
  • Preparation time20 Minutes
  • Cooking time50 Minutes
  • Servingserves 6 people
  • Cooking methodOven
  • CuisineItalian
  • SeasonalityAutumn, Winter


200 g ground almond
200 g coconut flower sugar (or muscovado brown sugar)
100 ml sunflower oil (cold pressed)
50 g potato starch (or corn starch)
15 g baking powder
4 eggs
1 bergamot (with edible zest)
1 pinch vanilla essence
1 pinch table salt



– wash well the citrus and dry them with a kitchen cloth;

– cut the citrus into wedges without peeling them;

– remove any seed and put them in a blender together with the egg yolks and the oil, then blend everything together till you get a smooth puree;

– add the sugar and the vanilla essence, then blend everything together again;

– in a separate bowl, whip the egg whites with the pinch of salt until stiff;

– pour the almond flour, the starch and the baking powder in a separate big bowl and mix them well with a fork;

– pour the mixture of orange and yolks onto the flour and mix well till it get well amalgamated;

– pour gently the stiff egg whites and mix till you get a soft mixture;

– put the obtained cake dough onto a greased baking tray of 22/24cm diameter;

– bake at 170 degrees for about 50 minutes.

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