Serves: 12 — Prep Time: 20 mins — Cook Time: 35 mins

Ingredients 

150 g Plain Flour
135 g White Sugar
1/2 tsp Baking Powder
1/4 tsp Bi-Carb
145 g Bergamot Agrumato
120 g Greek Yoghurt
2 Large Eggs
20 ml Bergamot (or Lemon) Juice
1/2 Lemon Zested (optional) 

Method 

1. Preheat oven to 180oC and oil a 22 cm round (or loaf) cake tin. Line the base with baking paper.

2. Sift the dry ingredients (flour, sugar, baking powder, bi-carb and salt) together in a large bowl. Whisk to ensure they are well combined.

3. Make a well in the flour mix and add the agrumato, Greek yoghurt and eggs. Whisk to combine.

4. Add the juice and zest if using and stir until there are no lumps.

5. Pour the batter into the prepared pan and bake for 30-35 minutes or until a skewer inserted come out clean.

6. Cool for at least 10 minutes before turning out. Serve plain with just a dusting of icing sugar or with Greek yogurt and raspberries. Can be iced with a light bergamot/lemon drizzle icing.
The cake will keep for 4 days in an airtight container.