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!
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.