Satsuma and Vanilla Cake
Slices of golden satsumas add a brilliant jewel tone to this buttery citrus-vanilla cake.
4 to 5 medium Satsuma mandarins (1 1/2 pounds), thinly sliced and seeded
6 ounces (1 1/2 sticks) unsalted butter, softened
1 whole vanilla bean
1 1/2 cups sugar
3 tablespoons freshly squeezed Satsuma mandarin juice (from 1 mandarin)
1 1/3 cups plus 1 tablespoon all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon coarse salt (such as kosher or large-grain sea salt)
1 tablespoon finely grated mandarin zest
2 large eggs, room temperature
1/2 cup whole milk
Preheat oven to 350 degrees. Drop mandarins in a large pot
of boiling water. Let simmer for 3 minutes. Drain. Arrange slices in a
single layer on paper towels.
Place 1/2 stick of butter (4 tbsp) in a 9-by-2-inch round
cake pan. Split vanilla bean and carefully scrape out the seeds. Mix
half the vanilla seeds with 1/2 cup sugar, then sprinkle over butter.
Place in oven until butter melts, about 7 minutes. Whisk 2 tablespoons
mandarin juice in butter mixture and set pan aside.
Whisk flour, baking powder, and salt in a medium bowl, and
set aside. Using a mixer, cream zest and remaining 1 stick butter with
1 cup sugar and the rest of the vanilla seeds until light and fluffy.
With mixer running, add eggs 1 at a time, beating after each addition.
Reduce speed to low. Add half the flour mixture, then the milk and
remaining 1 tablespoon juice. Beat in remaining flour mixture.
Arrange mandarin slices in a circle over melted butter in
cake pan, starting in the center and spiraling outward, overlapping
slices slightly. Spoon batter on top of mandarins, spreading evenly.
Bake cake until golden brown and a tester inserted in center
comes out clean, 45 to 50 minutes. Let cool in pan on wire rack. Run a
knife around edge of pan to loosen cake. Invert onto a serving plate,
and let cool before serving.
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