Recipes

In this new recipe, we have combined the aromatic essence of Earl Grey tea from Companhia Portugueza do Chá (with organic bergamot grown in Portugal), and the refreshing and intriguing flavor of our bergamot marmalade with the moist texture and creamy filling of mascarpone cheese!

Read the full recipe below

Ingredients:

For the cake:
4 free range eggs
250 gr caster sugar
2 tbsp honey
200 ml plain greek yogurt
100 ml olive oil
2 tsp cardamom
300 gr self-raising flour
1 tsp baking powder
3 tbsp Bergamot Earl Grey tea

For the filling and topping:
250 gr mascarpone cheese
250 ml whipping cream 30% fat and chilled
1 tbsp icing sugar
Bergamot Jam from Garden Tales
Honey & Zest of lemon

Let’s get started!

For the cake, place eggs and sugar in a bowl and whisk until light and fluffy. Then add honey, yogurt and olive oil and mix. Gently mix in flour, baking powder, cardamom and the tea as it is.

Place the dough in two lined and greased round cake pans (20 cm diameter) and bake in a preheated oven at 180ºC until cooked. Allow it cool before plating.

For the filling, place mascarpone cheese in a bowl and mix until creamy. Add the cream and start mixing for a few minutes until it gets harder. Mix in the sugar.

Plate one of the cakes in a cake stand. Then spread half the mascarpone cream mixture, a bit of the jam, some lemon zest and a drizzle of honey.

Place the other cake on top and spread the remaining mascarpone cream, more jam and honey if desired and lemon zest as well.

Enjoy!