Satsuma Orange Cake
http://leitesculinaria.com/78780/recipes-satsuma-orange-cake.html
Special Equipment: 9- or 10-inch springform pan
Satsuma Orange Cake Recipe
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Quick Glance
30 M
1 H, 30 M
Serves 8 to 10
Ingredients
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For the glazed oranges
6 thin-skinned satsumas, clementines, tangerines, blood oranges, or small navel oranges, preferably
organic
Juice of 1/2 lemon
1 cup sugar
1/4 teaspoon kosher salt
For the cake
8 tablespoons (1 stick) unsalted butter, at room temperature, plus more for the pan
3/4 cup sugar
2 large eggs, at room temperature
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1/3 cup semolina flour (or substitute all-purpose flour)
2/3 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Directions
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Make the glazed oranges
1. Finely grate the zest of one of the citrus fruits, and reserve the zest for the cake batter. Cut the citrus
fruit in half, juice it, and strain the juice; you should have 1/3 cup juice. (If you have an unusually small
fruit, you may need a second citrus to yield sufficient juice. So be it.)
2. Slice the remaining citrus fruits into very thin rounds— not paper thin but not more than 1/4 inch
thick. Remove and discard any seeds. (If using thicker-skinned citrus such as tangerines, blood oranges,
or navel oranges, slice the citrus 1/4 inch thick, place the slices on a plate, and microwave on high for 2
minutes if using tangerines or blood oranges, 3 minutes if using navel oranges.)
3. Combine the orange juice, lemon juice, sugar, salt, and orange slices in a medium nonreactive
saucepan over low heat and bring to a slow simmer. Cook for 6 to 7 minutes, until the peels are tender
and the centers of the orange slices are starting to become tender and translucent but are not falling
apart. If the peels aren’t yet tender enough to cut with a fork, keep simmering until they are. Using a
slotted spoon, carefully transfer the orange slices to a plate. Continue to simmer the syrup until it has
reduced to 1/2 cup, anywhere from 5 minutes to 15 minutes, depending on how long you simmered the
orange slices and the size of your pan. Set aside.
Make the cake
4. Preheat the oven to 375°F (190°C). Butter a 9- or 10-inch springform cake pan.. Combine the butter
and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed
until fluffy. While the mixer is running, add an egg and wait for it to be incorporated before adding the
other. Add the grated orange zest reserved from the glaze and combine.
5. In a bowl, sift together the semolina flour, all-purpose flour, baking powder, and salt. Add the flour
mixture, a little at a time, to the batter mixture and mix until all of it is incorporated. Pour the batter into
the pan and arrange the orange slices in one layer on top of the batter, allowing the excess glaze to drip
from the slices. Reserve the remaining glaze. (You may have some extra citrus slices; this is intentional,
as some of the slices may fall apart during simmering. Just nibble them as-is or drizzle them with melted
chocolate and then nibble them.)
6. Bake the cake for 15 minutes. Reduce the oven temperature to 350°F (176°C) and bake the cake for
35 to 40 minutes more, for a total of 50 to 55 minutes, until the cake is an even golden brown and a
toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack until warm,
not hot. Then, using a wooden skewer, poke holes all over the surface of the cake. Brush the remaining
glaze over the top using a pastry brush. Allow the cake to cool to room temperature on a wire rack
before unmolding.
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