When I was making this cake, I was really relaxed and focused, because I know one hour or so later, I will have a delicious cake to enjoy! All the upset will just evaporated away!
I have made the same cake but with thinly sliced satsuma topping for my friend, Chris, few weeks ago, He seemed to enjoy it. His comment was: "NICE CAKE Moist, not too sweet, very subtle flavour. WE LIKE."
I think the dark chocolate and marmalade icing toppings are good improvement from the previous cake. The satsuma marmalade's citrusy note complement very nicely with dark chocolate. I can not really remember the the process and the exact ingredients for making the marmalade, as I was mainly experimenting with some of the leftover satsuma's skin few weeks ago! I will make more of these satsuma marmalade for Christmas.
For the cake, you will need the following ingredients:
- 175g butter at room temperature
- 175g unrefined golden caster sugar
- 2 satsumas
- 3 large eggs
- 2 1/2 generous tbsp satsuma marmalade (or other shop-bought flavours)
- 175g self-raising flour (sifted twice)
First pre-heat the oven to 180'C.
Grease a loaf tin generously and then line it with baking paper. Grease generously again on the baking paper.
In a large mixing bowl, add the butter and sugar and beat them until pale and fluffy. Grate the satsumas and mix the zest to the butter mixture. Break the eggs in a bowl, and lightly beat them with a fork. Pour the egg to the butter mixture in 3 patches. Beating throughly between each addition. Finally, beat in the marmalade.
Sift the flour twice. With a large metal spoon, fold in the flour gently and carefully but firmly until there is no sign of any flour. It should take less than a minute to completely mixed in the flour.
Pour the batter into the prepared loaf tin, and lightly smoothen the top. Bake for 40 minutes, check the cake at around 35 minutes with a skewer. Insert the skewer to the centre of the cake,If it comes out clean, the cake is almost done.
Once ready, remove the cake from the oven. Prick all over the cake with the sweker. Squeeze one juice of the satsuma, and spoon the juice all over the cake and set aside to let it cool down in the tin. After that, remove it from the tin and let it cool down completely on a wire rack.
For the topping 1: (Marmalade icing)
- 2 generous tbsp icing sugar
- 1 generous tbsp satsuma marmalade
Mix all icing ingredients to form a thick but slightly runny paste. Drizzle the mixture all over the cooled cake. Let it run down the sides.
For the topping 2: (Dark Chocolate drizzle)
- 50g dark chocolate
- a knob of butter
Melt the chocolate on a double boiler and add the knob of butter and stir well. While it is still hot, drizzle the melted chocolate over the cake. Set aside the cake to let cool.