Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1/4 cup fresh Satsuma mandarin juice
- 1 tablespoon Satsuma mandarin zest
- 1/2 teaspoon vanilla extract
Special equipment needed:
- 9-inch round cake pan
- Electric mixer
- Zester or grater
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 3 minutes.
4. Beat in the eggs, one at a time, until well combined.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
6. Stir in the Satsuma mandarin juice, zest, and vanilla extract.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 290
Fat: 12g
Carbohydrates: 42g
Protein: 4g
Sodium: 135mg
Sugar: 28g
Substitutions for ingredients:
- You can use any type of mandarin or orange juice and zest if Satsuma mandarins are not available.
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe to 1/8 teaspoon.
Variations:
- Add 1/2 cup of chopped nuts, such as almonds or pecans, to the batter.
- Top the cake with a Satsuma mandarin glaze made with powdered sugar and Satsuma mandarin juice.
- Serve the cake with whipped cream or vanilla ice cream.
Tips and tricks:
- Make sure the butter is softened before beating it with the sugar to ensure a smooth batter.
- Zest the Satsuma mandarins before juicing them.
- Use room temperature eggs for best results.
- Do not overmix the batter or the cake will be tough.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in a 350°F (175°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Dust the top of the cake with powdered sugar and garnish with Satsuma mandarin slices.
Garnishes:
Satsuma mandarin slices, whipped cream, powdered sugar
Pairings:
Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad, green salad, roasted vegetables
Troubleshooting advice:
- If the cake is too dry, try adding an extra tablespoon of Satsuma mandarin juice to the batter.
- If the cake is too moist, try baking it for an additional 5-10 minutes.
Food safety advice:
Make sure to wash the Satsuma mandarins before using them in the recipe.
Food history:
Satsuma mandarins are a type of citrus fruit that originated in Japan and are now grown in many parts of the world, including the United States.
Flavor profiles:
The Satsuma mandarin cake has a sweet and tangy flavor with a light and fluffy texture.
Serving suggestions:
Serve the Satsuma mandarin cake as a dessert or a sweet treat with tea or coffee.
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Region: Japanese