Satsuma Orange Cake

INGREDIENTS

• 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
• 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

  • 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.
  • Recipe found at:http://leitesculinaria.com/78780/recipes-satsuma-orange-cake.html 

Satsuma Mandarin and Vanilla Upside-Down Cake

Ingredients

4 to 5 medium Satsuma mandarins (1 1/2 pounds), thinly sliced and seeded

 8 ounces (2 sticks) unsalted butter, softened

1 vanilla bean, split and scraped, pod reserved for another use

1 1/2 cups sugar

3 tablespoons freshly squeezed Satsuma mandarin juice (from 1 mandarin)

1 1/3 cups plus 1 tablespoon all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon coarse salt

1 tablespoon finely grated mandarin zest

2 large eggs, room temperature

1/2 cup whole milk

 

Directions

1. Preheat oven to 350 degrees. Cook mandarins in a large pot of boiling water for 3 minutes. Drain. Arrange slices in a single layer on paper towels.
2. Place 1 stick of butter in a 9-by-2-inch round cake pan. Mix half the vanilla seeds and 1/2 cup sugar, then sprinkle over butter. Place in oven until butter melts, about 7 minutes. Carefully whisk in 2 tablespoons mandarin juice.
3. Whisk flour, baking powder, and salt in a medium bowl. Cream zest and remaining 1 stick butter, 1 cup sugar, and vanilla seeds with a mixer until light and fluffy. With mixer running, add eggs, 1 at a time, beating well after each addition. Reduce speed to low. Add half the flour mixture, then the milk and remaining 1 tablespoon juice. Beat in remaining flour mixture.
4. Arrange mandarin slices in a circle over sugar in pan, starting in the center and spiraling outward, overlapping slices slightly. (Use slices that are completely intact.) Gently spoon batter on top of mandarins, and spread evenly. Bake cake until golden brown and a tester inserted in center comes out clean, 45 to 50 minutes. Let cool in pan on wire rack. Run a knife around edge of pan to loosen cake. Invert onto a serving plate, and let cool before serving.

Recipe found at: http://www.marthastewart.com/314982/satsuma-mandarin-and-vanilla-upside-down

Mandarin Orange Pie

Ingredients

• Mandarin Orange Pie
• 2 graham crusts
• 1/2 c lemon juice
• 1 -8 oz container cool whip
• 20 ounce can crushed pineapple, drained
• 15 ounce mandarin oranges, drained
• 14 ounce sweetened condensed milk

Instructions

1. Mix together whipped topping, sweetened condensed milk, and lemon juice until smooth and creamy. Stir in drained fruit. Fill crusts and freeze. Remove from freezer approximately ten minutes or so before serving.

Recipe found at: http://www.southernplate.com/2011/06/mandarin-orange-cream-pie.html