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Satsuma cake

I’m one of those people who can happily watch my favorite movies on repeat. There’s something comforting about having them on in the background while I fold laundry, crochet, or work. I don’t need to pay close attention—I already know every scene by heart—but they keep me company all the same.

I’m especially drawn to films about adventure and travel, and one of my all-time favorites is The Secret Life of Walter Mitty. I adore everything about it: the characters, the cinematography, the storyline—truly the whole package. The clementine cake made by Walter’s mom appears several times throughout the movie, and it inspired me to create my own version using seasonal Satsuma mandarins.

I simmered whole Satsumas the way a traditional clementine cake recipe does, then folded them into my go-to olive oil cake batter. The result is a light, spongy cake with a texture reminiscent of cornmeal—typical of olive oil cakes—and bursting with bright citrus flavor. It’s not overly sweet, and the icing plus the candied orange slices finish it beautifully. I hope you enjoy this blend of classic clementine cake and olive oil cake as much as I do.

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The Recipe

Satsuma Cake
  •  5 Satsuma mandarins (can substitute regular mandarins or clementines)
  • 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
  1. Place whole satsumas in a large sauce pan.  Cover with water and bring to a boil. 
  2. Turn down the temperature and let simmer for 1.5 hours.
  3. Drain liquid and place the satsumas in a food processor.  Process whole fruit into a puree.  Remove any seeds, though satsumas are usually seedless.  The puree should measure around 2 cups.
  4. In a mixer with a paddle attachment, mix olive oil and sugar for about 3-4 minutes or until mixture gets lighter and fluffier. 
  5. Add eggs one at a time. 
  6. Add salt, baking powder and baking soda.
  7. Gradually add flour, mixing until the flour is just incorporated.
  8. Gradually mix in buttermilk and satsuma puree until mixed thoroughly.
  9. 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)
  10. 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
  1. Place powdered sugar in a mixing bowl.
  2. 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
  1. Place sugar and water in a medium sized sauce pan.
  2. Stir and bring mixture to a simmer.
  3. Add the satsumas and let simmer for 20-30 minutes or until they start to get translucent.
  4. Gently removed them from the pan, shake off excess syrup and place on parchment paper or foil to dry (take about 1-2 hours).
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