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 really packs a punch as it has a lot of flavour from the satsumas as the whole fruit is used including the peel.
You can have a slice with a cuppa or as a dessert with fresh cream.
Place the satsumas in a medium sized pan and cover with water.
Bring to the boil then simmer for 1 hour.
Drain 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°C (160°C fan) and grease and line a 23 cm (9") square tin.
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 and sprinkle the flaked almonds evenly on the top.
Bake for 40 minutes or until a skewer comes out clean.
Leave the cake to cool completely in the tin, then slice to serve.
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
2 tbsp flaked almonds
Method:
Place the satsumas in a medium sized pan and cover with water.
Bring to the boil then simmer for 1 hour.
Drain the fruit and set aside to cool. You could do this the day before and keep in the fridge overnight.
Pre-heat the oven to 180°C (160°C fan), then grease and line a 23cm (9") square tin.
Once the satsumas are cool cut them into quarters and remove any 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 and sprinkle the flaked almonds evenly over the top.
Bake for 40 minutes or until a skewer comes out clean.
Leave the cake to cool completely in the tin, then slice to serve.
Equipment Used
Sarah's extra slice.....
This cake is dairy and gluten free. If you are making this as a gluten free cake make sure your baking powder is gluten free.
You can ice the cake if you like using;
75g icing sugar, sieved
1-2 tsp satsuma juice or water
You could use clementines for this recipe.
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 .
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?