This luscious cake, impressed by Brian Hart Hoffman’s love for satsumas, is a playful twist on our Sicilian Entire Orange Cake from our January/February 2023 problem. It’s designed as a no-waste recipe, ingeniously using each a part of the satsuma, from its juice to its peel. The end result? A moist and tender cake that captures the essence of winter citrus season.
Satsuma-Almond Cake
Makes 1 (8-inch) cake
- 3 satsumas (288 grams), unpeeled, lower into items, and seeded
- 2½ cups (313 grams) all-purpose flour
- 1½ cups (144 grams) blanched almond flour*
- 2 teaspoons (10 grams) baking powder
- ½ teaspoon (1.5 grams) kosher salt
- 2¼ cups (450 grams) granulated sugar, divided
- 4 giant eggs (200 grams), room temperature
- ¾ cup (170 grams) unsalted butter, melted and barely cooled
- 1½ teaspoons (6 grams) vanilla extract
- ¼ cup plus 2 tablespoons (90 grams) recent satsuma juice
- Garnish: sliced toasted almonds, Candied Satsuma Peels (recipe follows)
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Preheat oven to 350°F (180°C).
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Within the work bowl of a meals processor, course of chopped satsumas till virtually puréed, about 30 seconds. (There ought to nonetheless be some small items remaining.)
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In a medium bowl, whisk collectively flours, baking powder, and salt.
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Within the bowl of a stand mixer fitted with the whisk attachment, beat 2 cups (400 grams) sugar and eggs at medium-high velocity till thick and pale, 5 to 7 minutes. With mixer on medium velocity, add melted butter and vanilla, beating till mixed. Add puréed satsuma, beating till absolutely mixed. Add flour combination, and beat at low velocity simply till mixed, stopping to scrape backside and sides of bowl.
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Spray a 10-cup Bundt pan with bakingspray with flour. Pour batter into ready pan.
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Bake till prime is golden brown and a wood decide inserted close to middle comes out clear, about 1 hour, loosely overlaying with foil after 45 minutes of baking to stop extra browning. Let cool in pan for 10 minutes.
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In the meantime, in a small saucepan, deliver satsuma juice and remaining ¼ cup (50 grams) sugar to a boil over medium warmth, whisking often till sugar dissolves.
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Invert cake onto a wire rack, and gently brush satsuma syrup throughout cake. Let cool fully on a wire rack. Garnish with sliced almonds and Candied Satsuma Peels, if desired. Retailer in an hermetic container for as much as 3 days.
Candied Satsuma Peels
Makes about 1 cup
- 6 satsumas (339 grams)
- 3 cups (720 grams) chilly water, divided
- 1¾ cups (350 grams) granulated sugar, divided
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Preheat oven to 250°F (130°C). Line a rimmed baking sheet with parchment paper; prime with an ovenproof wire rack.
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Peel satsumas, preserving peels in giant items. Reduce peels into 2×1/16-inch strips. Reserve satsuma flesh for an additional use.
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In a big skillet, deliver satsuma peel strips and a couple of cups (480 grams) chilly water to a low boil over medium warmth. Scale back warmth, and simmer, with out stirring, for 10 minutes; drain.
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Return satsuma peels to skillet; sprinkle 1 cup (200 grams) sugar onto peels. Pour remaining 1 cup (240 grams) chilly water onto sugar; gently stir till mixed. Carry to a boil over medium-low warmth; cut back warmth, and simmer for quarter-hour. Utilizing a slotted spoon or tongs, fastidiously take away satsuma peels, and prepare in a single layer on ready rack.
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Bake for half-hour.
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In a shallow dish, place remaining ¾ cup (150 grams) sugar. Dredge satsuma peels in sugar to completely coat. Return to rack; let stand till dry, at the least 2 hours. Retailer in an hermetic container for as much as 1 week.
