Ingredients for 8:
300 g/10.6 oz sugar,
4 eggs,
200 m/6.7 oz Bergamia oil,
200 ml/6.7 oz milk,
470 g/16.6 oz self raising flour,
1 little glass Rum,
the peel of one lemon cut into very fine strips.

Method:
Beat the sugar with the four egg yolks with an electric whisk and while still mixing, add the oil, milk and the flour little at a time. Add the liqueur and the whisked egg whites. Pour into a greased, lined cake tin and bake for about 45 minutes in a preheated oven (175° C). When the cake is cold sprinkle over the lemon julienne.