Satsuma Cake

Print Recipe

Prep Time 30 mins

Cook Time 50 mins

Servings 12

Ingredients

360-390 g Satsumas or other small oranges Approx this weight. Don't fuss too much over it.
175 g Stork or other baking spread (I use dairy free)
330 g Caster Sugar
3 Eggs
2 tsp Vanilla Extract
1 tsp Orange Extract
90 g Ground Almonds
225 g Plain Flour (I use Doves Gluten Freee)
1/4 tsp Xantham Gum (if using plain GF flour)
2 tsp Baking Powder

Icing

60 g Oatly Creme Fraiche or normal Creme Fraiche
200 g Icing Sugar
1 tsp Vanilla Extract

Instructions

For the cake

Preheat the oven to 160°C (on my fan oven,the dial needs to be around 145° to get an oven temperature of 160° C) / Gas Mark 3.
Grease and line a 9" (23cm) loose-bottomed tin with greaseproof paper.
On a piece of baking parchment / greaseproof paper, draw round a small saucepan lid and cut out this circle.
Place the unpeeled satsumas in a small saucepan and cover with hot water. Bring to the boil. Reduce the heat to low, cover with the circle of baking parchment, and weigh down with a small saucer so the satsumas are submerged. Cook for 20 minutes.
Drain the water out and leave the satsumas to cool for 10 minutes or so.
Put the satsumas in a food processor or blender, and process or blend until you get a purée. Yep, skin and everything.
Put the Stork and caster sugar in a mixing bowl and beat with an electric mixer for approx 8 minutes until you get a pale and fluffy, quite volumous mixture. You'll probably need to scrape the sides of the bowl down a few times to make sure you incorporate all the caster sugar with the Stork and get it a lovely, pale consistency.
Beat the eggs together in a mixing jug with a fork. Add the vanilla extract and the orange extract. Mix again.
Measure out the flour, Xantham gum (if using), Baking Powder and Ground Almonds.
Add the flour mixture, the egg mixture and the puréed satsumas to the mixing bowl.
Mix until just combined with the electric mixer.
Pour into the lined baking tin and smooth the mixture down with a spatula.
Bake for approx 50 minutes until a cocktail stick comes out clean. My oven doesn't bake that evenly, so you may want to check about 2 or 3 mniutes before the end of cooking time, and turn the tin round inthe oven so you get an even colour.
Leave the cake in the tin for 10 minutes, then turn out onto a cooling rack.

For the icing

Beat the Creme Fraiche a little. Add the icing sugar bit by bit and beat well. Add the vanilla extract after you've added about half of the icing sugar. Ice your cake!

Notes

About Oatly Creme Fraîche. Luckily for me, I'm gluten intolerant, not coeliac. Oatly products contain less than 100 ppm (mg/kg product) gluten from wheat, rye and barley, meaning they are 'very low gluten'. But they're not 100% gluten free. To be gluten free, products have to have less than 20 ppm (mg/kg product).
If you're in the USA, you'll be able to find gluten free Oatly products. But if you're in the UK or Europe, sadly not yet. If you can tolerate dairy, simply use normal Creme Fraîche for the same result.