Satsuma-Almond Cake

Preheat oven to 350°F (180°C).

In the work bowl of a food processor, process chopped satsumas until almost puréed, about 30 seconds. (There should still be some small pieces remaining.)

In a medium bowl, whisk together flours, baking powder, and salt.

In the bowl of a stand mixer fitted with the whisk attachment, beat 2 cups (400 grams) sugar and eggs at medium-high speed until thick and pale, 5 to 7 minutes. With mixer on medium speed, add melted butter and vanilla, beating until combined. Add puréed satsuma, beating until fully combined. Add flour mixture, and beat at low speed just until combined, stopping to scrape bottom and sides of bowl.

Spray a 10-cup Bundt pan with bakingspray with flour. Pour batter into prepared pan.

Bake until top is golden brown and a wooden pick inserted near center comes out clean, about 1 hour, loosely covering with foil after 45 minutes of baking to prevent excess browning. Let cool in pan for 10 minutes.

Meanwhile, in a small saucepan, bring satsuma juice and remaining ¼ cup (50 grams) sugar to a boil over medium heat, whisking occasionally until sugar dissolves.

Invert cake onto a wire rack, and gently brush satsuma syrup all over cake. Let cool completely on a wire rack. Garnish with sliced almonds and Candied Satsuma Peels, if desired. Store in an airtight container for up to 3 days.

Preheat oven to 250°F (130°C). Line a rimmed baking sheet with parchment paper; top with an ovenproof wire rack.

Peel satsumas, keeping peels in large pieces. Cut peels into 2×1/16-inch strips. Reserve satsuma flesh for another use.

In a large skillet, bring satsuma peel strips and 2 cups (480 grams) cold water to a low boil over medium heat. Reduce heat, and simmer, without stirring, for 10 minutes; drain.

Return satsuma peels to skillet; sprinkle 1 cup (200 grams) sugar onto peels. Pour remaining 1 cup (240 grams) cold water onto sugar; gently stir until combined. Bring to a boil over medium-low heat; reduce heat, and simmer for 15 minutes. Using a slotted spoon or tongs, carefully remove satsuma peels, and arrange in a single layer on prepared rack.

Bake for 30 minutes.

In a shallow dish, place remaining ¾ cup (150 grams) sugar. Dredge satsuma peels in sugar to fully coat. Return to rack; let stand until dry, at least 2 hours. Store in an airtight container for up to 1 week.