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)


   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


  1. Melt the butter and set aside. Butter or oil the mould.

  2. 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.

  3. Place the whisk onto the blades, add 3 whole eggs and whisk 5 minutes at speed 4.

  4. 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.

  5. 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.

  6. Let the cake cool before removing from the mould.