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  • Sarah L Samuels

Satsuma & Poppyseed Loaf Cake

Updated: Oct 17, 2023

I was going to make a lemon and poppyseed cake but I had a lot of satsumas that needed using up so I thought I would try Satsuma and poppyseed cake.


It worked really well but I wanted to make it a little bit special so I decided to top it with some marscapone satsuma icing and candied satsumas and I was really pleased with the outcome.


It would be a lovely bake for afternoon tea or as a festive bake for Christmas.



This is a very quick all in one recipe which means no creaming butter with sugar etc just put all the ingredients in the stand mixer and mix until all the ingredients are combined and smooth. I also prefer to use Stork to butter - I have tried both and for the extra expense of butter I don’t think the taste difference is worth it.


To start Preheat oven to180 degrees centigrade (160 Fan) Gas Mark 4 then line and grease a 2lb loaf tin.


In the bowl of a stand mixer add Stork/ butter, caster sugar, eggs, self raising flour and zest of the satsumas.



Mix on medium speed until all the ingredients are incorporated and smooth.



Add the poppyseeds and mix again.



Put the mixture into the tin and level the top.



Bake for 45-50 minutes or until a cake tester comes out clean.


Meanwhile juice 2 of the satsumas and mix with the caster sugar.




Take out of the oven and poke holes with a cocktail stick or skewer all over the top of the cakes.



Brush the satsuma / sugar mix over the top of the cake and leave to cool. I use a pastry brush as I think you get a more even covering but you could use a spoon if you don’t have a brush. Pastry brush I use available on Amazon



Leave to cool completely while you make the icing.


To make the icing put the marscapone cheese, light brown, sieved icing sugar and satsuma zest in the bowl of a stand mixer with a whisk attachment.



Whisk until thickened and sugar has incorporated.



Place the icing in an icing bag fitted with a Wilton 1A nozzle or you can just spread the icing on with a pallet knife.



Ice the top of the cake then sprinkle with poppyseeds.



Decorate with candied satsuma peel.




Satsuma & Poppyseed Loaf Cake


Sarah’s slices: 9

Sarah's skill: Easy

Baking time: 45-50 minutes



Ingredients:


Cake:

190g Stork or Unsalted Butter

190g Caster Sugar

3 Large Eggs

220g Self Raising Flour

2Tbsp Poppy seeds

2 Satsumas (zest)


Drizzle:

70g Caster Sugar

2 Satsumas (juice)


Icing:

250g Marscapone Cheese (full fat)

100g Soft light brown sugar

50g Sieved icing sugar

2 Satsumas zest only


Decoration:

1Tbsp Poppy seeds


Method:

  1. Preheat oven to180 degrees centigrade (160 Fan) Gas Mark 4.

  2. Line and grease a 2lb loaf tin.

  3. In the bowl of a stand mixer add Stork/ Butter, Caster Sugar, Eggs, SR Flour and zest of the satsumas.

  4. Mix on medium speed until all the ingredients are incorporated and smooth.

  5. Add the poppyseeds and mix again.

  6. Put the mixture into the tin and level the top.

  7. Bake for 45-50 minutes or until a cake tester comes out clean.

  8. Meanwhile juice 2 of the satsumas and mix with the caster sugar.

  9. Take out of the oven and poke holes with a cocktail stick or skewer all over the top of the cakes.

  10. Brush the satsuma / sugar mix over the top of the cake and leave to cool.

  11. Leave to cool completely while you make the icing.

  12. To make the icing put the marscapone cheese, light brown, sieved icing sugar and satsuma zest in the bowl of a stand mixer with a whisk attachment.

  13. Whisk until thickened and sugar has incorporated.

  14. Place the icing in an icing bag fitted with a Wilton 1A nozzle or you can just spread the icing on with a pallet knife.

  15. Ice the top of the cake then sprinkle with poppyseeds.

  16. Decorate with candied satsuma peel.






Sarah’s extra slice........


I used a Jamie Oliver 2 lb loaf tin available on Amazon


The icing nozzle I used was a Wilton 1A round nozzle available on Amazon


I suggest using a good quality zester / grater like the Microplane available on Amazon


To make the candied peel see my separate blog.



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