HELLO 2021! I KNEW YOU WERE COMING SO I MADE YOU A SATSUMA CAKE.
Satsumas are a great citrus variety to grow for home growers to have in Louisiana because they are one of the most cold-hardy citrus types we can grow in the South. And boy, are they delicious. Satsumas are a variety of mandarin oranges, related to tangerines, clementines, and other citrus fruits. They are considered the juiciest of the family and have a balanced sweet-yet-tart flavor that makes them delectable on their own or used in savory dishes and desserts.
This pound-like butter cake is the perfect texture for soaking so that’s what I did. I added lemon lemon zest to the batter and soaked it with a satsuma simple syrup while it was still warm. It’s c’est bon y’all!
SATSUMA BUNDT CAKE
2 1/2 cups cake flour
1 T baking powder
1 t baking soda
1/2 t salt
2 cups powdered sugar
4 large eggs
1 cup melted butter, cooled
1 cup buttermilk
1 T vanilla extract
1 T almond extract
Zest of 2 lemons
METHOD
Start by preheating oven to 350 degrees
Prepare your favorite Bundt or tube pan by coating inside with Baker’s Joy or grease and flour.
Using an electric mixer, beat eggs, powdered sugar and lemon zest on medium speed for 2 minutes. In separate bowl, sift together flour, baking powder, baking soda, and salt.
Add melted butter, buttermilk, extracts to egg mixture and mix just to combine. In three additions, add dry ingredients, mixing just to combine. (I add the dry ingredients by hand as no to overmix).
Bake for 40 minutes or until golden brown and crumble-free when a toothpick is inserted.
Satsuma Simple Syrup
2 cups satsuma juice
2/3 cups granulated sugar
METHOD
Bring satsuma juice and granulated sugar to a boil in a saucepan and let cool until just warm.
While the cake is still warm (not hot) and is still in the original pan - punch many holes in the cake with a skewer and pour 1/2 the juice over surface of cake and down the sides. When cake is cool enough to turn out, pour remaining juice in cake pan and reinsert the cake. Allow to soak until all liquid is absorbed, about an hour.
BAKERS NOTE:
The cake flavor can be easily changed by changing the simple syrup in the recipe. Use your favorite citrus or berry or make a vanilla bean simple syrup.
