Prep Time: 1½ Hours
Yields: 6–8 Servings
I love simple, highly flavored and unique desserts for the holiday season. This recipe is one of my favorites with local honey and seasonal fruit.
Ingredients for Satsuma Curd:
½ cup fresh-squeezed Satsuma juice
½ cup sugar
6 tbsps unsalted butter, cut into ½-inch thick pats
1 tbsp grated Satsuma zest
3 large eggs, beaten
Method for Satsuma Curd:
In a double boiler over simmering water, combine all ingredients. Cook, whisking frequently, 12–15 minutes or until a custard forms and bubbles appear at surface. Remove from heat and strain through a sieve into a ceramic bowl, discarding solids. Cover with plastic wrap and chill.
Ingredients for Honey Vanilla Cake:
1 tbsp local honey
1½ tbsps pure vanilla extract
¼ pound unsalted butter
1¼ cups granulated sugar
4 extra-large eggs, room temperature
2 tbsps grated Satsuma or orange zest
3 cups cake flour, sifted
1 tsp salt
1 tsp baking powder
Method for Honey Vanilla Cake:
Preheat oven to 350°F. Spray an 8½" x 4½" x 2½" loaf pan with butter-flavored spray. Cut parchment paper to fit bottom of loaf pan. Insert parchment paper and set aside. In the bowl of an electric mixer fitted with a paddle blade, cream butter and sugar 3–4 minutes or until pale yellow. Into a large measuring cup, add eggs, honey, vanilla and zest, but do not stir or blend. When butter and sugar are blended, pour contents of measuring cup, one egg at a time, into the mixer, completely blending before next addition. In a large mixing bowl, sift together flour, salt and baking powder. With mixer running, slowly add flour mixture, just until well combined. Do not over mix. Remove bowl from mixer. Scrape paddle and finish blending with rubber spatula. Pour mixture into prepared pan and smooth top. Bake 50–60 minutes or until toothpick inserted into the center of cake comes out clean. Remove from oven and cool 20–30 minutes then turn out onto baking rack to cool.