Satsuma & Pomegranate Cake
Starting years ago, I always thought that by this time of the year I would get tired of anything Christmas before it is even the holiday and yet, it never happens. In the world of food photography, we tend to start Christmas photo shoots in the summer. In the world of cookbook publishing, we take full opportunity of the season upon us to shoot the next Christmas. So, when your inboxes get filled with holiday promos on Halloween day, part of me screams "no, no, no! We’re not there yet!" and part of me is already filled with ideas about menus and decorations and awaiting impatiently to put all these into action.
This time of year I look forward to a little more baking, roasting veggies and long simmered soups. For loved ones, family, friends. For our little team of two also. Not a whole lot of things beat baking on a Sunday morning and filling the house with the aroma of vanilla bean, apple, quince, nutmeg, cinnamon, etc…
One thing that always get my head geared up for the season is the abundance of citrus around. Gorgeous Meyer lemons, sun bursting oranges and my favorites,satsuma oranges. Their aromas, soft skins and subtle flesh always bring me back home in a way. I find myself recreating the same full fruit bowl my mother used to bring us after dinner filled with clementines, oranges, nuts and dried fruits. That was our dessert. Simple, easy and the perfect light break in between heavier holiday meals.
I admit, I would take a citrus dessert (most) anyday over a chocolate one. Thin slices of citrus, a drizzle of honey and a sprinkle of fresh mint. A citrus loaded cupcake. Kumquat tea cakes. My list goes on.
During the holidays, I love to incorporate every citrus I get my hands on into cakes and confections. My favorite thing to make on a short notice and when the cravings hits on the weekend is a simple creme fraiche, olive oil and satsuma cake.
A few seeds of tart pomegranate seeds sprinkled on top and I am go to go…
Satsuma Olive Oil Cake
Serves 6 to 8
Notes: you can use regular all purpose flour for this or you favorite gluten free mix to equal two cups flour total. Most recipes call for canola or vegetable oil but olive oil is what we prefer. It adds a more pungent flavor to the cake which I like.
1 cup granulated sugar
zest of one satsuma
2 large eggs3/4 cup olive oil (don’t skimp on the quality)1 cup creme fraiche (or sub full fat sour cream)1 cup satsuma juice (about 6 medium)
1/2 cup rice flour1/2 cup millet flour1/2 cup sorghum flour
1/2 cup almond flour1 tablespoon baking powderpinch of salt
1/3 cup pomegranate seeds
pomegranate seeds to garnishPrepare the cake:
Preheat the oven to 350F and lightly brush the inside of a 8 to 9 inch cake pan with olive oil.
In a large bowl, rub together the sugar and zest with your fingertips. Add the eggs and whisk until all are incorporated. Add the olive oil, creme fraiche (or sour cream), satsuma juice and whisk again so that everything is well mixed. Add the rice flour, millet flour, sorghum flour,almond flour, baking powder and salt and mix until the batter is smooth. (You can do this in a stand mixer if desired). Fold in the pomegranate seeds with a spatula.
Pour into the prepared cake pan and bake for 45 minutes to an hour or until a toothpick inserted in the middle comes out free of crumbs. Slice and serve with pomegranate seeds if desired.