Satsuma Cake (17/02/23)

This week I am trying a gluten free recipe. As I write this I have no idea whether or not it’s going to be successful as I forgot to take into account the required cooling period for the fruit! I’m hoping it’ll be a lovely  gluten free option to the lemon cupcakes last week. You can use any citrus fruit you want. Satsumas were the recommended fruit but weren’t in stock. 

PS Safe to say, this was a very successful recipe. Delicious and moist. Easy and tasty. And yes, someone pinched some before I iced it 😂

Satsuma (Clementine) Cake


  • 350g Satsumas (approx 4 fruit)
  • 6 Large eggs
  • 200g Caster sugar
  • 250g Ground almonds
  • 2 tsp Baking powder


  • 75g Sieved icing sugar (I like a lot of icing so increased to 220g)
  • 1-2 tsp Satsuma (or fruit of choice) juice or water
  • 2 Tbsp Flaked/ chopped almonds (optional)


  1. Place the satsumas in a medium sized pan and cover with water. Bring to the boil then simmer for 1 hour. Strain the fruit and set aside to cool. You could do this the day before and keep in the fridge overnight if you wanted)
  2. Pre-heat the oven to 180c (160 fan) and grease and line a 23cm (9″) square tin.
  3. Once the satsumas are cool, cut them into quarters and remove pips if there are any. Place the satsumas into a food processor and blend to a purée.  Place the eggs, sugar, ground almonds and baking powder in the bowl of the food processor with the purée. Blend until fully combined.
  4. Pour the mixture into the prepared tin. Bake for 40 minutes or until a skewer comes out clean. Leave the cake to cool completely in the tin as it is very delicate.
  5. To make the icing mix the satsuma juice into the icing until you have a smooth icing but not too thin. When the cake is completely cool, remove from the tin onto a plate. Drizzle with the icing and if using, sprinkle with flaked or chopped almonds.

Photo: M Campbell

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