Satsuma Orange cake
I am one of those people who love to watch my favorite movies over and over. It’s comforting to put them on while I am folding laundry, crocheting or working. I don’t have to focus on them because I’ve already seen them so many times, but I can have them playing in the background to keep me company.
I especially like movies about adventure and travel, including one of my go-to movies: The Secret Life of Walter Mitty. I absolutely adore this movie – the characters, the cinematography, the story line – pretty much everything about it. The clementine cake from the main character’s mom pops up several times throughout the film, so it inspired me to make my own version using seasonal Satsuma oranges.
I simmered whole satsuma oranges like the recipe for a traditional clementine cake does, but then I added it to my recipe for an olive oil cake. The result is a light, spongy, almost cornmeal consistency (which olive oil cakes are known for), full of citrus flavor cake. It is not overly sweet yet the icing and candied orange slices finish it perfectly. I hope you enjoy my combination of classic clementine cake and olive oil cake.
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The Recipe
Satsuma Orange Cake
- 5 Satsuma oranges
- 1/2 cup olive oil
- 2 cups sugar
- 4 eggs
- 1 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 cups flour
- 1 cup buttermilk
- Place whole oranges in a large sauce pan. Cover with water and bring to a boil.
- Turn down the temperature and let simmer for 1.5 hours.
- Drain liquid and place oranges in a food processor. Process whole oranges into a puree. Remove any seeds. The puree should measure around 2 cups.
- In a mixer with a paddle attachment, mix olive oil and sugar for about 3-4 minutes or until mixture gets lighter and fluffier.
- Add eggs one at a time.
- Add salt, baking powder and baking soda.
- Gradually add flour, mixing until the flour is just incorporated.
- Gradually mix in buttermilk and orange puree until mixed thoroughly.
- Pour into a deep 9″ round pan. Bake on 325°F for 20 minutes. Rotate the pan half way and bake another 15-20 minutes or until the cake is baked through (top will still be a little tacky)
- Once the cake has cooled, turn it out on a serving plate, spread the icing on the top and decorate with the candied satsuma.
Icing
- 2 cups powdered sugar
- 1/4 cup milk or half and half
- 1 tsp vanilla
- Place powdered sugar in a mixing bowl.
- Add the milk or half and half and vanilla. Whisk together until the icing is smooth. Note: If the icing is too thick, you may add more milk. If the icing is too loose, you may add more powdered sugar.
Candied Satsumas
- 2 satsumas, sliced about 1/8″ thick
- 2 cups sugar
- 2 cups water
- Place sugar and water in a medium sized sauce pan.
- Stir and bring mixture to a simmer.
- Add oranges and let simmer for 20-30 minutes or until the oranges start to get translucent.
- Gently removed them from the pan, shake off excess syrup and place on parchment paper or foil to dry (take about 1-2 hours).