Satsuma Almond Cake

The first time I baked a Satsuma Almond Cake, I was completely enchanted. It was a chilly winter afternoon, and I had just discovered a bounty of fresh satsumas at the local farmer’s market. There’s something magical about this unique citrus fruit that makes it perfect for baking; it lends a bright, zesty flavor that lifts any dish. As I prepped the ingredients, the aroma of fresh satsumas filled the kitchen, instantly warming the atmosphere. This cake quickly became a staple in my home, ideal for family gatherings or a cozy night in. The combination of almond flour and all-purpose flour creates a delightful texture, while the sweetness of the satsuma juice adds a refreshing twist. Every bite of this cake takes me back to that first batch I whipped up, and I can’t wait to share this recipe with you!

What You’ll Need for Satsuma Almond Cake

When it comes to the ingredients for the Satsuma Almond Cake, each one plays a vital role in creating that perfect blend of flavors and textures. The satsumas provide a juicy, citrusy brightness, while the almond flour adds a rich nuttiness. Together, they create a cake that’s moist, flavorful, and simply irresistible.

• Satsumas: 3 (288 grams), unpeeled, cut into pieces, and seeded. These bright citrus fruits add both flavor and moisture to the cake.
• All-Purpose Flour: 2½ cups (313 grams). This forms the bulk of the cake, providing structure.
• Blanched Almond Flour: 1½ cups (144 grams). It contributes a delightful nuttiness and helps keep the cake moist.
• Baking Powder: 2 teaspoons (10 grams). This is the leavening agent that makes the cake rise.
• Kosher Salt: ½ teaspoon (1.5 grams). A little salt enhances the overall sweetness of the cake.
• Granulated Sugar: 2¼ cups (450 grams), divided. This sweetens the cake and balances the tartness of the satsumas.
• Large Eggs: 4 (200 grams), room temperature. Eggs add richness and moisture.
• Unsalted Butter: ¾ cup (170 grams), melted and slightly cooled. This gives a rich flavor and texture.
• Vanilla Extract: 1½ teaspoons (6 grams). It adds depth and warmth to the flavor profile.
• Fresh Satsuma Juice: ¼ cup plus 2 tablespoons (90 grams). This is essential for enhancing the satsuma flavor.
• Garnish: Sliced toasted almonds and Candied Satsuma Peels. These add a lovely finishing touch.

Satsuma Almond Cake Instructions

Making the Satsuma Almond Cake is a rewarding experience that fills your kitchen with delightful aromas. Follow these easy steps, and you’ll have a beautiful cake to share with family and friends.

1. Preheat your oven to 350°F (180°C). This is important to ensure even baking. A well-heated oven helps create a golden crust on your cake.

2. In the work bowl of a food processor, process the chopped satsumas until almost puréed, about 30 seconds. Aim for a consistency where there are still small pieces remaining; this adds texture to your cake.

3. In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt. This step is crucial as it evenly distributes the leavening agent throughout the flour.

4. In the bowl of a stand mixer fitted with the whisk attachment, beat 2 cups (400 grams) of granulated sugar and the eggs at medium-high speed until thick and pale, about 5 to 7 minutes. This will incorporate air into the mixture, which helps the cake rise later.

5. With the mixer on medium speed, add the melted butter and vanilla, beating until combined. The mixture should be smooth and creamy.

6. Add the puréed satsuma and beat until fully combined. The cake batter should have a lovely citrus aroma.

7. Next, add the flour mixture to the batter and beat at low speed just until combined, stopping to scrape the bottom and sides of the bowl. Be careful not to overmix, as this can result in a dense cake.

8. Spray a 10-cup Bundt pan with baking spray that includes flour to prevent sticking. Pour the batter into the prepared pan, smoothing the top with a spatula.

9. Bake the cake until the top is golden brown and a wooden pick inserted near the center comes out clean, about 1 hour. If the top starts to brown too quickly, loosely cover it with foil after 45 minutes.

10. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack. This helps set the structure.

11. Meanwhile, in a small saucepan, bring the satsuma juice and remaining ¼ cup (50 grams) of granulated sugar to a boil over medium heat, whisking occasionally until the sugar dissolves. This syrup will soak into the cake.

12. Gently brush the satsuma syrup all over the cake once it’s inverted. Let it cool completely on the wire rack. Garnish with sliced almonds and Candied Satsuma Peels if desired. Store any leftovers in an airtight container for up to 3 days.

Recipe Notes about Satsuma Almond Cake

Here are a few handy tips to keep in mind while making the Satsuma Almond Cake. These will help you achieve the best results:

• Storage: The Satsuma Almond Cake can be stored at room temperature in an airtight container for up to 3 days.
• Freezing: You can freeze the cake for up to 2 months. Wrap it securely in plastic wrap and then in aluminum foil.
• Pairing: This cake pairs wonderfully with whipped cream or a dollop of crème fraîche for added richness.
• Serving Suggestions: Serve slices of the cake with fresh fruit on the side to enhance the flavor and presentation.
• Variations: Experiment with different citrus fruits like oranges or lemons for a different twist.

How to Serve Satsuma Almond Cake

• Ideal for Afternoon Tea: The Satsuma Almond Cake makes an excellent treat for afternoon tea. Pair it with a cup of your favorite tea for a delightful experience.
• Perfect for Celebrations: Whether it’s a birthday or a family gathering, this cake will be the star of the dessert table.
• Seasonal Occasions: Given its citrus flavor, it’s a fantastic dessert for winter holidays and events.
• Storage Tips: If you have leftovers, store them in an airtight container to keep them fresh and moist.
• Garnish Creatively: Don’t hesitate to get creative with garnishes like edible flowers or additional satsuma slices to enhance the presentation.

FAQ

Conclusion

The Satsuma Almond Cake is not just a dessert; it’s an experience filled with delightful flavors and textures. The balance of sweet satsumas and rich almond flour is simply magical, making it a cake worth trying. I encourage you to make this cake, whether for a special occasion or simply to enjoy a delicious slice at home. You won’t regret it!

Satsuma Almond Cake

The ultimate cake for citrus lovers! This Satsuma Almond Cake combines the bright flavors of fresh satsumas with the nutty goodness of almond flour. It's perfectly moist, beautifully presented, and a delightful treat for any occasion. Make it tonight to impress your family and friends!

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 1 hour hr

Total Time 2 hours hrs

Course Desserts

Cuisine American

Servings 4 servings

Calories 410 kcal

Equipment

• Frying Pan
• Whisk
• Food Processor
• Oven
• Peeler
• Large Pot
• Chef's Knife
• Mixing Bowl
• Baking Sheet

Ingredients

  

• 3 Satsumas unpeeled, cut into pieces, and seeded
• 2½ cups All-Purpose Flour
• 1½ cups Blanched Almond Flour
• 2 teaspoons Baking Powder
• ½ teaspoon Kosher Salt
• 2¼ cups Granulated Sugar divided
• 4 Large Eggs room temperature
• ¾ cup Unsalted Butter melted and slightly cooled
• 1½ teaspoons Vanilla Extract
• ¼ cup plus 2 tablespoons Fresh Satsuma Juice
• Garnish sliced toasted almonds, Candied Satsuma Peels (optional)

Instructions

 

• Preheat your oven to 350°F (180°C).
• In the work bowl of a food processor, process chopped satsumas until almost puréed, about 30 seconds.
• In a medium bowl, whisk together all-purpose flour, baking powder, and kosher salt.
• In the bowl of a stand mixer fitted with the whisk attachment, beat granulated sugar and eggs at medium-high speed until thick and pale, 5 to 7 minutes.
• With the mixer on medium speed, add melted butter and vanilla, beating until combined.
• Add puréed satsuma, beating until fully combined.
• Add the flour mixture and beat at low speed just until combined.
• Spray a 10-cup Bundt pan with baking spray with flour.
• Pour batter into prepared pan.
• Bake until the top is golden brown and a wooden pick inserted near the center comes out clean, about 1 hour.
• Let cool in pan for 10 minutes.
• Meanwhile, in a small saucepan, bring satsuma juice and remaining granulated sugar to a boil over medium heat.
• Invert cake onto a wire rack, and gently brush satsuma syrup all over cake.
• Let cool completely on a wire rack.
• Garnish with sliced almonds and Candied Satsuma Peels, if desired.

Notes

• Tip 1: The Satsuma Almond Cake can be stored at room temperature in an airtight container for up to 3 days.
• Tip 2: You can freeze the cake for up to 2 months. Wrap it securely in plastic wrap and then in aluminum foil.
• Tip 3: This cake pairs wonderfully with whipped cream or a dollop of crème fraîche for added richness.
• Tip 4: Serve slices of the cake with fresh fruit on the side to enhance the flavor and presentation.
• Tip 5: Experiment with different citrus fruits like oranges or lemons for a different twist.

Keyword Almond cake, Citrus Desserts, easy cake recipe, Satsuma cake recipe

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Meet Romina Scott

Welcome to my kitchen. I founded Recipes By Romina with a simple goal: to share the fresh, vibrant, and reliable flavors that I love most. I personally develop and approve every single dish on this site to ensure it is not only delicious but also easy for you to recreate at home. Whether you're looking for a quick weeknight dinner or a show-stopping dessert, I hope this recipe inspires you to grab an apron and get cooking!