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Peel 2 of the bergamots and keep 2 with the skin, washing the latter well.
Remove all the seeds, cutting all the fruits in half horizontally to gain access to them.
Blend the bergamots with the oil, sugar and eggs in a blender.
In a bowl, mix the cream formed in the blender, the sifted flour and mix well.
Add the yeast and incorporate slowly.
Pour into small cupcake/muffin tins and bake for about 40 minutes.
Use the bergamot leaves to decorate.
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