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

Make Satsuma and Yoghurt Bundt Cake

For a printable version of the recipe, click here: Satsuma and Yoghurt Bundt Cake

(serves 8)

For the cake
250ml caster sugar
3 eggs
300g self-raising flour
280g  plain yoghurt
125g melted butter
3 satsumas

For the icing and drizzle
70g caster sugar
120g icing sugar
1 tbsp lemon juice

(Serves 10)

1. Gently grate the satumas onto a plate, taking care not snag large sections of pith as you do it. Set the plate to one side and juice the satsumas into a bowl.
2. Whisk the eggs and the caster sugar together in a large bowl, preferably with an electric whisk, for around 5 minutes until it's very frothy.
3. Add the zest and the juice of one of the satsumas to the mixture and beat gently until combined.
4. Add the yoghurt and sift the flour on top. Add the melted butter and then fold everything through gently until combined.
5. Grease your bundt tin well, ensuring that you get into all the nooks and crannies.
6. Spoon the mixture into the tin and ensure that you smooth it to the edges as evenly as possible.
7. Pop into the oven at 180 (170 fan, gas mark 4) for 35 mins or until a knife comes out clean.
8. While it's baking, make the drizzle by mixing the remainder of the juice from the satsumas with the additional caster sugar.
9. When the cake is ready, remove from the oven and allow to cool for a couple of minutes in the tin. Use a sharp knife to make several cuts in the visible sponge.
10. While the cake is still in the tin, slowly pour the drizzle over (you may need to give it a good stir beforehand.)
11. Leave the drizzled cake in the tin to fully cool for around 20 minutes.
12. Gently turn the cake out onto a plate. If it doesn't easily slide out, use a silicone spatula to slide down the sides between the cake and the tin and then try again.
13. Mix the icing sugar and the lemon juice together until you have a thick glace icing.
14. Spoon the icing over the cake in whatever way you choose.

You should have a deliciously moist, citrussy cake to enjoy!

Satsuma and Yoghurt Bundt Cake full view from above

Satsuma and Yoghurt Bundt Cake side view

Sliced Satsuma and Yoghurt Bundt Cake

A slice of Satsuma and Yoghurt Bundt Cake on a plate