Satsuma and poppyseed cake with honey

Babiche Martens

The vibrant colour of satsumas at the moment is irresistible. This satsuma cake is delicious served with a little extra honeycomb.

Cake

4	Mandarins, satsumas, boiled for 30 minutes, cooled, cut into chunks (Main)
3	Eggs
1 tsp	Vanilla
½ cup	Yoghurt
50 g	Melted butter
¾ cup	Sugar
1 ½ cups	Plain flour
2 tsp	Baking powder
¼ cup	Poppy seeds

Syrup

2	Mandarins, satsumas, juiced and zested
½ cup	Honey
1	Mandarin, satsumas, sliced thinly

Directions

1. Preheat an oven to 170C. Grease and line the bottom of a 22cm ring tin.
2. Into a food processor place the chopped satsumas and whizz until they resemble a pulp-like consistency. Add the eggs, vanilla, yoghurt, butter and sugar, mixing again until well combined. Then add the flour, baking powder and poppy seeds, mixing briefly to combine. Pour the batter into your tin, smooth the top and place into the oven for 45 minutes or until a skewer comes out clean.
3. To make the syrup, place the juice, zest and honey in a frying pan. Melt the honey and bring to a simmer. Place the satsuma slices into the mixture to become sticky and glossy. Remove and place onto a piece of baking paper. With the remaining syrup pour over the cake in the tin when it is still warm.
4. Serve with yoghurt or lightly whipped cream.

More desserts from Angela

• Brioche and apricot pudding
• Steamed tamarillo and ginger puddings