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Buddha's Hand, Citrus Magazine
You can add a little orange zest, too, for a fuller citrus flavor.
Glaze
1/4 cup bergamot orange juice
3/4 cup sugar
Cake
1/2 cup blanched almonds
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups flour
3 eggs
1 cup butter, at room temperature
1 1/2 cups sugar
Grated zest of 1 bergamot orange
Grated zest of 1 lemon
1 teaspoon vanilla
1 cup whole-milk yogurt
1/2 cup bergamot orange juice (about 4 medium-size fruit)
INSTRUCTIONS:
For the glaze:
Combine bergamot juice with the sugar in a saucepan and simmer until slightly reduced. Set aside to cool.
For the cake:
Preheat oven to 350°. Grease a 10-inch bundt pan.
Spread the almonds in a shallow baking pan, place in the oven and bake until golden brown, about 15 minutes. Let cool, then grind to a coarse consistency.
Combine the baking powder, soda, salt and flour, then sift.
Separate the eggs. Beat the yolks with a fork. Beat the whites until soft peaks form.
Cream the butter with the sugar until light and fluffy. Add the egg yolks and beat well. Add the ground almonds, bergamot zest, lemon zest and vanilla.
Add one third of the flour mixture, then one third of the yogurt, stirring until incorporated. Repeat, alternating wet and dry ingredients, stirring until both are incorporated. Add the bergamot juice and stir to combine. Gently fold in the egg whites.
Bake for 50 to 60 minutes, or until the cake begins to shrink away from the sides of the pan.
Let cool for 15 minutes in the pan on a rack, then invert the pan onto another rack and unmold the cake. Using a skewer or toothpick, make holes in the still-warm cake and drizzle with glaze until all the glaze is absorbed.
Serves 12
PER SERVING: 430 calories, 6 g protein, 57 g carbohydrate, 20 g fat (10 g saturated), 97 mg cholesterol, 425 mg sodium, 1 g fiber.