Satsumas (600g)
£2.49
Minimum weight of 600g
Product Details
Description
Satsumas are a variety of mandarin oranges, and have a balanced sweet-yet-tart flavour.
Please note: based on availability these may be substituted for clementines.
Sticky Ginger and Satsuma Cake recipe
Sticky Ginger and Satsuma Cake recipe
This sticky ginger and satsuma cake is perfect for colder weather with its warming blend of spices and delicate orange flavour.
Ingredients
2 satsumas
500g (1lb 2oz) self-raising flour
2tsp bicarbonate of soda
2tbsp ground ginger
2tsp cinnamon
2tsp ground mixed spice
500ml (17floz) milk
230g (8oz) brown sugar
230g (8oz) treacle
230g (8oz) golden syrup
80g (3oz) ginger in syrup, drained weight, chopped
230g (8oz) butter
2 eggs
For the frosting:
40g (1½oz) butter
40g (1½oz) margarine
60ml (4tbsp) syrup from ginger
300g (10oz) icing sugar
Method
Preheat the oven to 170C
Line two 23cmx18cmx4cm (9”x7”x2” deep) deep baking tins (brownie tins work well for this recipe) with baking parchment
Thinly slice the satsumas, removing any pips, and layer in the bottom of just one of the trays
Mix together the flour, bicarbonate of soda and all the spices
Pour the milk into a pan and heat up, then add in the brown sugar, treacle, golden syrup and chopped ginger and stir until the sugar has dissolved
Remove from the heat add the butter and continue stirring until melted then beat in the eggs
Sprinkle the flour mix into the treacle mix and use a balloon whisk to mix in really well
Divide the mixture between the baking tins and bake for 35-45 minutes or until risen, spongy and shrinking from the tin sides slightly
Remove from the oven and leave to stand for 20 minutes then place a sheet of baking parchment over the top of the plain gingerbread (the one without the satsumas), cover this with a tray and turn upside down to release the cake, then peel away the baking parchment from the bottom of the cake
Place the icing sugar and syrup from the ginger in a bowl and mix together, then add in the butter and margarine and mix well until you have a thick frosting
Spread the frosting over the plain gingerbread and then turn out the satsuma based gingerbread on the top so the satsumas are on the top of the cake
Cut the cake into portions and serve
Recipe originally featured on National Trust online
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