Developed by a team of pastry chefs from Reggio Calabria, this cake is a tasting experience reflecting the flavours and fragrances of its typical ingredients:
Reggio Calabria bergamot, extra virgin olive oil, clementines, almonds and Aspromonte flour. This dessert leaves an indelible mark in the memory of tourists who visited Reggio Calabria.


– 185 g eggs
– 175 g yolks
– 175 g sugar
– 25 g honey
– 50 g inverted sugar syrup
– 150 g butter
– 100 g bergamot oil
– 170 g almond powder
– 175 g shortcrust flour
– 100 g starch
– 10 g yeast
– 250 g candied ‘clementine’ mandarin
– 20 g candied bergamot
– 8 g lemon zest
– 2 g bergamot zest

Bergamot cake soaking

– 140 g water
– 85 g limoncello liqueur
– 20 g bergamot liqueur
– 100 g sugar
– 6 g lemon zest
– 2 g bergamot zest


Place the butter, sugar, honey, inverted sugar syrup and zest in a planetary mixer fitted with a leaf whisk. Whisk for 2 minutes and pour onethird of the liquids into the mixture. Wait until fully absorbed and repeat the operation 2 more times.
Add the fruit and mix until completely dispersed. Sift the powders well and pour the almond powder on top.
Stop the planetary mixer and add the powders. Run the planetary on first speed until fully absorbed.
Place the dough in the fridge to rest for at least an hour.
Bake at 160° for about 45 min.