Satsuma Orange Cake
For the glazed citrus:
6 thin-skinned satsumas
Juice of 1/2 lemon (about 2 tbsp)
1 cup granulated sugar
1/4 tsp kosher salt
For the cake:
1 stick (4 oz) unsalted butter, at room temperature
3/4 cup granulated sugar
2 large eggs, at room temperature
1/3 cup semolina flour (or substitute all-purpose flour)
2/3 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
Finely grate the zest of 1 of the satsumas. You should have about 1 tsp. Reserve it for the cake batter. Cut the satsuma in half, juice it, and strain the juice. You should have 1/3 cup juice.
Slice the remaining satsumas into very thin circles (no more than 1/4 inch thick). Remove and discard any seeds.
In a medium nonreactive saucepan over low heat, combine the orange juice, lemon juice, sugar, salt, and orange slices and bring to a slow simmer. Cook until the centers of the orange slices are starting to become tender and translucent (6-10 minutes).
Using a slotted spoon, carefully transfer the orange slices to a plate. Continue to simmer the syrup until it reduces to 1/2 cup, anywhere from 10-25 minutes. Remove from the heat.
Make the cake:
Preheat the oven to 375°F. Butter a 9 or 10 inch springform cake pan.
Toss the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until fluffy. Add an egg and mix until it's completely incorporated before adding the second egg. When the second egg is mixed, sprinkle the grated orange zest over the batter and mix until combined.
In a bowl, sift together the semolina flour, all-purpose flour, baking powder, and salt.
Mix the flour mixture into the batter, until no white streaks of flour remain. Pour batter into buttered cake pan and smooth the surface.
Arrange the glazed oranges on the batter in a single layer. Reserve the remaining glaze in the pan.
Bake the cake for 15 minutes. Reduce the oven temperature to 350°F, and bake until the cake until it's an even golden brown (for 25-30 minutes more; total 40-45 minutes).
Let the cake cool in the pan on a wire rack until just warm.
Warm the remaining glaze. Using a wooden skewer, poke holes all over the surface of the cake. Brush the glaze over the cake using a pastry brush. Let the cake cool on a wire rack before removing it from the pan.
*Recipe from Leite's Culinaria