Satsuma and Yoghurt Bundt Cake

Satsuma and Yoghurt Bundt Cake


It was my Dad's birthday last week and a great excuse to give my Christmas present, a NordicWare Bundt tin, a trial run, by making him a cake.

I decided to make a Satsuma and Yoghurt Cake, given all the satsumas that were available post-Christmas. I know many people will find this an unsual idea, but satsuma juice is absolutely delicious and makes as good a citrus cake as any other citrus fruit. It's a great way to use up any spare satsumas that you have to hand.

The tricky part about using satsumas is the zesting. Satsumas don't have really firm skin like lemons, limes and full-size oranges. But, if you're careful, you can zest it. The first thing is to choose satsumas that aren't loose in their skin. You want the ones that would be annoying to peel, because they won't come away in nice big pieces. Then use your zester gently to grate the zest from the skin. You can't go at it hard, like you would with a lemon, so restrain yourself! Using a really good zester will help a lot, so if you haven't treated yourself to a microplane-style zester before today, now is the time! Ordinary graters just aren't as good.

The Satsuma and Yoghurt Cake you will end up with is moist with a light texture thanks to the yoghurt and the citrus drizzle. The drizzle is added while the cake is still upside down in the tin, which might seem a bit odd at first. This works because the drizzle sinks into the bottom and the middle of the cake. Then the icing is spooned over the top, once you have turned the cake out, and you have citrus flavour through the whole cake!

If you don't have a bundt tin, you could make this as a large loaf cake, but it will take longer to bake.


Satsuma and Yoghurt Bundt Cake- pinnable image



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