About a month ago I noticed that Whole Foods started carrying the satsumas with the stems and leaves on them and I knew I NEEDED them. By needed them I really just wanted to photograph them. Once I was done taking pictures I decided to put together a recipe. Satsumas are so festive and fun for the holiday season.
I originally made a Satsuma cake and then decided that I didn’t like the cake and turned it in to a bread loaf instead. I use only ONE flour in this grain free loaf….WOO-HOO…..and it is Otto’s Cassava Flour. If you have not gotten some of this flour yet then you really should do so. It is one of my favorite gluten free flours and you can make TORTILLAS!
The batter has cinnamon and lemon zest to give it a spice and citrus forward flavor and then it is topped with sliced satsumas. When it comes out of the oven you top it with a citrus, maple glaze while it is still hot. The flavor and texture is very similar to a pound cake. It is a great addition to any holiday event or party!
- 1 cup otto’s cassava flour
- 1 tsp cinnamon
- 1 tsp baking soda
- ¼ tsp sea salt
- 1 Tbsp lemon zest
- 3 eggs
- ¾ cup coconut milk (full fat)
- 1 tsp vanilla extract
- ¼ cup maple syrup
- 1 tsp apple cider vinegar
- 1/3 cup coconut oil
- 4-5 satsumas peeled and sliced
- Maple Citrus Glaze
- Zest/juice of 1 orange
- Zest/juice of 1 lemon
- 3 Tbsp maple syrup
- 1 tsp vanilla extract
- Preheat oven to 350 and grease a 1lb loaf pan with oil and layer with parchment paper.
- In a medium bowl add all of the dry ingredients and whisk with a fork. Set aside
- In a large bowl thoroughly whisk the eggs until fluffy. Add the coconut milk, vanilla, maple, vinegar and oil and whisk thoroughly.
- Add the dry ingredients to the wet and mix with a spatula until combined.
- Pour the batter in to the prepared loaf pan and top it with the Satsuma slices.
- Arrange in two rows or according to personal preference.
- Bake for 60-70 minutes or until toothpick comes out clean.
- Heat a medium sauce pan and add all of the citrus glaze and lightly simmer for 12-15 minutes until mixture has reduced.
- Once you pull the bread out of the oven pour the glaze over top and let rest for approximately 5 minutes.
- Carefully flip the bread out on to a cooling rack and let cool to room temperature.
- Slice and serve
- Baking time can vary from oven to oven so keep an eye on it toward the end of the suggested baking time.