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  • Sarah L Samuels

Whole Satsuma Cake

Updated: Jun 24

I love this time of year with Christmas approaching there are lots of citrus fruits in the shops. I used satsumas in this recipe but clementines would work well too.


This cake is made with whole satsumas and contains no dairy or gluten so it's a perfect bake for people with allergens.


It is a very light and delicate cake but has a lot of flavour from the satsumas as the whole fruit is used including the peel.


I have decorated mine with satsuma icing and almonds but you could leave it plain and serve it with cream.





Place the satsumas in a medium sized pan and cover with water.



Bring to the boil then simmer for 1 hour.


Strain the fruit and set aside to cool. You could do this the day before and keep in the fridge overnight if you wanted)


Pre-heat the oven to 180 degrees centigrade ( 160 fan) and grease and line a 23 cm (9") square tin. Available on Amazon



Once the satsumas are cool cut them into quarters and remove and pips if there are any.



Place the satsumas into a food processor and blend to a purée.



Place the eggs, sugar, ground almonds and baking powder in the bowl of the food processor with the purée.




Blend until fully combined.



Pour the mixture into the prepared tin.



Bake for 40 minutes or until a skewer comes out clean.



Leave the cake to cool completely in the tin as it is very delicate.


To make the icing mix the satsuma juice into the icing until you have a smooth icing but not too thin.



When the cake is completely cool remove from the tin onto a plate.


Drizzle with the icing and sprinkle with flaked or chopped almonds.





Whole Satsuma Cake


Sarah's servings: 12

Sarah's skill: Easy

Baking time: 40 minutes


Ingredients:


350g Satsumas (approx 4 fruit)

6 Large eggs

200g Caster sugar

250g Ground almonds

2 tsp Baking powder


Icing:

75g Sieved icing sugar

1-2 tsp Satsuma juice or water

2 Tbsp Flaked/ chopped almonds


Method:

  1. Place the satsumas in a medium sized pan and cover with water.

  2. Bring to the boil then simmer for 1 hour.

  3. Strain the fruit and set aside to cool. You could do this the day before and keep in the fridge overnight if you wanted)

  4. Pre-heat the oven to 180 degrees centigrade (160 fan) and grease and line a 23cm (9") square tin.

  5. Once the satsumas are cool cut them into quarters and remove and pips if there are any.

  6. Place the satsumas into a food processor and blend to a purée.

  7. Place the eggs, sugar, ground almonds and baking powder in the bowl of the food processor with the purée.

  8. Blend until fully combined.

  9. Pour the mixture into the prepared tin.

  10. Bake for 40 minutes or until a skewer comes out clean.

  11. Leave the cake to cool completely in the tin as it is very delicate.

  12. To make the icing mix the satsuma juice into the icing until you have a smooth icing but not too thin.

  13. When the cake is completely cool remove from the tin onto a plate.

  14. Drizzle with the icing and sprinkle with flaked or chopped almonds.


Equipment Used






Sarah's extra slice.....


You could use other citrus fruit such as clementines for this recipe.




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4 Comments


Guest
Oct 25, 2023

Hello I have just been reading your Whole Satsuma Cake. I have a food mixer my food processor is only 1 litre. Could I do the Satsumas in that then mix in the food mixer. I am Coeliac. I am going to make Flap Jack also. Many Thanks from Val .


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Sarah L Samuels
Oct 31, 2023
Replying to

Yes that’s fine just blitz the fruit up then add to the mixer. Enjoy 🤗

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Guest
Dec 04, 2022

Hi Sarah

I recently made your golden syrup muffins, which not only tasted amazing but were so incredibly light too. I'm thinking about making this cake over Christmas but I'm not sure if my food processor has a big enough capacity, so I was wondering what size you use?

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Sarah L Samuels
Dec 05, 2022
Replying to

Glad you liked the golden syrup muffins! My food processor is a 3.1L capacity and it was fine for this recipe. Sarah

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