I found the most gorgeous satsumas at the store this weekend and HAD to do something with them. I haven’t posted any holiday desserts yet, so I figured this was the perfect time to make a sweet treat for your holiday table. If you’ve never had a satsuma, they are similar to a tangerine, only a little more potent. I looovee them. Taking advantage of winter citrus is always a great way to brighten up flavors in your cooking in the chiller months. Especially in the midst of eating allllll the cheese, bread, and rich dishes during the holidays. This is a perfect dessert for the people who don’t love chocolate. In my case, I’m the person who will have a piece of the chocolate dessert AND the non-chocolate dessert thankyouverymuch. But hey, it’s the holidays!
Can’t get over their beauty. If you can’t find satsumas, or they aren’t in season for you, regular navel oranges, blood oranges, or tangerines will work!
I wanna put this stuff on everything. Such a great alternative to whipped cream. You could totally use whipped cream though, I won’t judge.
Satsuma Orange Spiced Polenta Upside Down Cake with Honeyed Maple Yogurt
Ingredients
- For the cake:
- 7 T. granulated sugar, divided, plus 1/2 cup granulated sugar
- 1/4 c. dark brown sugar, loosely packed
- 3 T. water
- 8 T. 1 stick unsalted butter, at room temperature
- 4 satsuma oranges, very thinly sliced
- 3/4 c. + 3 T. all purpose flour
- 3 T. polenta or coarse ground yellow cornmeal
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. ground allspice
- 1/4 tsp. ground cloves
- 1 1/2 tsp. vanilla
- 2 large eggs, separated
- 6 T. whole milk
- For the yogurt:
- 1/2 c. plain Greek yogurt (I used 2%)
- 2 T. honey
- 1 T. maple syrup
- 1/4 tsp. cinnamon
- pinch of nutmeg
Instructions
- Position rack in center of oven and preheat to 350°F. Combine 6 tablespoons sugar and 3 tablespoons water in 10-inch diameter ovenproof skillet (I used cast iron). Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup is golden amber (not dark amber) about 4-6 minutes. Remove skillet from heat and whisk 2 tablespoons butter into caramel. Set aside.
- Arrange orange slices, overlapping slightly, in concentric circles atop caramel in bottom of skillet. Whisk flour, polenta, baking powder, salt, cinnamon, allspice, and clove in a medium bowl until combined. In an electric mixer, beat the egg whites with the whisk attachment until soft peaks form, then add 1 tablespoon of the sugar and beat until stiff, about a minute. Put whipped egg whites into a bowl and set aside. Wipe out mixing bowl with a paper towel and put the paddle attachment on the mixer.
- Beat remaining 1/2 c. granulated sugar and dark brown sugar, the remaining 6 tablespoons room-temperature butter, and vanilla until light and fluffy. Add egg yolks 1 at a time, beating well after each addition. Add flour mixture gradually with milk in 2 additions, beating batter just until incorporated.
- Fold 1/3 of egg whites into batter to lighten, then fold in remaining egg whites in 2 additions. Drop batter by large spoonfuls atop orange slices in skillet, then spread the batter out gently until even.
- Bake cake until top is set and golden, and tester inserted into center comes out clean, about 40-45 minutes. Depending on your oven, I am guessing this can take anywhere from 35-45 minutes. Mine was very golden at 40 minutes.
- Cool cake in skillet 10 minutes. Run sharp knife around cake to loosen. Place platter on top of the skillet. Very gently using oven mitts, hold platter and skillet firmly together and invert, allowing cake to settle onto platter. You may need to rearrange any orange slices that may have become dislodged. Cool cake completely at room temperature.
- While cake is baking, make the yogurt. Stir together the yogurt, honey, maple syrup, cinnamon, and nutmeg until smooth. Spoon over cake slices when ready to serve. Enjoy!
Recipe Notes
The cake should keep for a couple days at room temperature, and for a few more days in the fridge. It is best eaten on the same day, however. The yogurt will keep for several days in the fridge.
This cake was loosely adapted from this recipe.
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