This delicious Nigella Satsuma Cake is a simple and quick dessert that bursts with fresh, citrusy flavor. Made with ground almonds and eggs, it’s light, moist, and naturally gluten-free. The sweet satsuma purée gives it a unique twist, making it the perfect treat for any occasion.
Ingredients Needed:
- 350g Satsumas
- 6 Large eggs
- 200g Caster sugar
- 250g Ground almonds
- 2 tsp Baking powder
For the Icing:
- 75g Sieved icing sugar
- 1-2 tsp Satsuma juice or water
- 2 tbsp Flaked or chopped almonds
How To Make Satsuma Cake Recipe?
- Boil the Satsumas: Place the 350g (4) satsumas in a medium pan and cover with water. Bring to the boil, then simmer for 1 hour.
- Cool the Fruit: Strain the fruit and set it aside to cool (you can refrigerate overnight if you prefer).
- Preheat the Oven: Preheat the oven to 180°C (160°C fan) (or 350°F) and grease and line a 23cm (9″) square tin.
- Prepare the Satsuma Purée: Once the satsumas have cooled, cut them into quarters and remove any seeds. Place them in a food processor and blend into a purée.
- Mix the Ingredients: Add the 6 eggs, 200g (1 cup) caster sugar, 250g (2 ½ cups) ground almonds, and 2 tsp baking powder to the food processor along with the purée. Blend until fully combined.
- Bake the Cake: Pour the mixture into the prepared tin and bake for 40 minutes, or until a skewer inserted comes out clean.
- Cool the Cake: Let the cake cool completely in the tin as it is delicate.
- Make the Icing: For the icing, mix 75g (⅓ cup) sieved icing sugar with 1-2 tsp satsuma juice or water to form a smooth, but not too thin, icing.
- Finish the Cake: Once the cake has cooled, remove it from the tin and place it on a plate. Drizzle with the icing and sprinkle with 2 tbsp flaked or chopped almonds.
Recipe Tips:
- Cool the Satsumas: Let the satsumas cool completely before blending to get a smoother texture and prevent the mixture from being too runny.
- Don’t Overmix: Mix the ingredients just enough to combine them for a light and fluffy cake.
- Check with a Skewer: Insert a skewer into the center of the cake to check if it’s done. If it comes out clean, it’s ready.
- Grease the Tin Well: Grease and line the tin well so the cake doesn’t stick and is easy to remove.
- Adjust the Icing: If the icing is too thick, add more satsuma juice or water. If it’s too thin, add more icing sugar for a smoother consistency.
How To Store Leftovers?
- Refrigerate: Let the cake cool to room temperature, then store it in an airtight container in the fridge for up to 3-4 days.
- Freeze: Cool the cake, wrap it tightly in plastic wrap or foil, and place it in a freezer-safe container. It can stay frozen for up to 1 month. Thaw at room temperature for a few hours before serving.
Nutrition Facts:
- Calories: 250 kcal
- Total Fat: 18g
- Saturated Fat: 12g
- Cholesterol: 50mg
- Sodium: 40mg
- Potassium: 200mg
- Total Carbohydrate: 20g
- Dietary Fiber: 4g
- Sugars: 15g
- Protein: 6g
Try More Nigella Lawson Recipes:
Nigella Satsuma Cake Recipe
Description
This delicious Nigella Satsuma Cake is a simple and quick dessert that bursts with fresh, citrusy flavor. Made with ground almonds and eggs, it’s light, moist, and naturally gluten-free. The sweet satsuma purée gives it a unique twist, making it the perfect treat for any occasion.
Ingredients
For the Icing:
Instructions
- Boil the Satsumas: Place the 350g (4) satsumas in a medium pan and cover with water. Bring to the boil, then simmer for 1 hour.
- Cool the Fruit: Strain the fruit and set it aside to cool (you can refrigerate overnight if you prefer).
- Preheat the Oven: Preheat the oven to 180°C (160°C fan) (or 350°F) and grease and line a 23cm (9″) square tin.
- Prepare the Satsuma Purée: Once the satsumas have cooled, cut them into quarters and remove any seeds. Place them in a food processor and blend into a purée.
- Mix the Ingredients: Add the 6 eggs, 200g (1 cup) caster sugar, 250g (2 ½ cups) ground almonds, and 2 tsp baking powder to the food processor along with the purée. Blend until fully combined.
- Bake the Cake: Pour the mixture into the prepared tin and bake for 40 minutes, or until a skewer inserted comes out clean.
- Cool the Cake: Let the cake cool completely in the tin as it is delicate.
- Make the Icing: For the icing, mix 75g (⅓ cup) sieved icing sugar with 1-2 tsp satsuma juice or water to form a smooth, but not too thin, icing.
- Finish the Cake: Once the cake has cooled, remove it from the tin and place it on a plate. Drizzle with the icing and sprinkle with 2 tbsp flaked or chopped almonds.
Notes
- Cool the Satsumas: Let the satsumas cool completely before blending to get a smoother texture and prevent the mixture from being too runny.
- Don’t Overmix: Mix the ingredients just enough to combine them for a light and fluffy cake.
- Check with a Skewer: Insert a skewer into the center of the cake to check if it’s done. If it comes out clean, it’s ready.
- Grease the Tin Well: Grease and line the tin well so the cake doesn’t stick and is easy to remove.
- Adjust the Icing: If the icing is too thick, add more satsuma juice or water. If it’s too thin, add more icing sugar for a smoother consistency.
Nigella Satsuma Cake Recipe