Steamed bergamot lemon cake
(recipe inspired by Pierre Hermé's recipe - no rhum though or no syrup as the steaming gives a very light & moist result)
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For a ring mould about 20cm diameter to fit into the varoma basket
50g melted butter (salted or add a pinch of salt) 2 small bergamot lemons (preferably untreated) 200g sugar 3 eggs 100g double cream 200g flour 7g baking powder |
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Melt the butter and set aside. Butter or oil the mould.
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Using a microplane grater, zest two small untreated (or washed thoroughly with hot water) bergamot lemons & place the zests in the thermomix bowl, add 200g of sugar. Grind for 10 seconds at speed 10.
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Place the whisk onto the blades, add 3 whole eggs and whisk 5 minutes at speed 4.
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Add 200g of flour, 7g of baking powder, 50g of melted butter and 100g of double cream, mix for 30 seconds at speed 4, pour the mixture into a savarin mould and place the mould in the varoma basket.
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Add 1500g of water to the thermomix bowl, put the lid on and place the varoma basket containing the filled mould & cover with the varoma lid. Bake 45 minutes, varoma temperature, speed 2. Check cooking with a knife blade that should come out dry.
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Let the cake cool before removing from the mould.
