Baking with Satsumas: A Trio of Sweet Citrus Creations

Satsumas, with their vibrant color and naturally sweet-tart flavor, are the jewel of winter citrus season. Their easy-to-peel skin and fragrant zest make them a baker’s dream ingredient, bringing a burst of sunshine to even the coldest days. Whether folded into a tender almond cake, layered in a luscious cream tart, or paired with cherries in a flaky, golden kringle, these recipes highlight the versatility of this seasonal favorite. Gather your fresh satsumas and discover three ways to make the most of their citrusy brilliance in your holiday baking.

This luscious cake, inspired by Brian Hart Hoffman’s love for satsumas, is a playful twist on our Sicilian Whole Orange Cake from our January/February 2023 issue. It’s designed as a no-waste recipe, ingeniously utilizing every part of the satsuma, from its juice to its peel. The result? A moist and tender cake that captures the essence of winter citrus season.

Inspired by our love of the nostalgic Orange Creamsicle ice pop, this tart offers a sophisticated take on a beloved childhood treat. The silky-smooth filling is nestled within a crisp, indulgent chocolaty shell, creating a decadent combination of flavors and textures that captivate with each bite.

The kringle, a cherished Danish pastry, was introduced in the 17th century by Austrian bakers influenced by the Austrian Habsburgs. “Kringle” stems from the Old Norse word “kran,” meaning “circle or ring,” which describes its twisted or oval shape, reminiscent of pretzels. This unique combination of bright satsuma, tart cherries, and nutty marzipan is a delightful winter twist marrying tradition with seasonal flavor.

For more ways to bake with satumas, like Satsuma-Pistachio Financiers, pick up your copy of our November/December 2024 issue.