This recipe is from a Land O' Lakes advertisement in the April 2007 issue of Gourmet magazine. It makes a beautiful, great tasting cake... perfect for dessert or brunch!

When it’s winter and satsumas are on sale, you must make this cake with cream cheese frosting, yellow cake, and bursts of juicy satsuma.

Y’all. Satsumas are in season and they are delicious and if you don’t know what they are read this and also I’m sorry for you. The 411 is that they’re basically a small, easy-to-peel, super sweet, unnervingly juicy and addictive orange. I feel like everyone in

Makes 1 (8×4-inch) loaf

Save this Satsuma orange cheesecake recipe and more from Cooking Light Magazine, November 2009 to your own online collection at EatYourBooks.com

These satsuma-infused mini Bundts are sweet, satisfying desserts. Mini Satsuma Vanilla Bundt Cakes Serves: 6 Mini Bundt Cakes Ingredients ½ cup unsalted butter, softened 1 cup sugar 2 large eggs 1 egg yolk 2 teaspoons satsuma zest (from about 2 satsumas) 2 teaspoons vanilla bean paste 1 cup all-purpose flour ½ teaspoon kosher salt ⅓

Our orange-roll coffee cake has all of the flavors of coffee cake and classic Alabama orange rolls.

I love this time of year with Christmas approaching there are lots of citrus fruits in the shops. I used satsumas in this recipe but clementines would work well too. This cake is made with whole satsumas and contains no dairy or gluten so it's a perfect bake for people with allergens. It is a very light and delicate cake but has a lot of flavour from the satsumas as the whole fruit is used including the peel. #glutenfree #dairyfree

When you've got a lot of satsumas, look at adapting recipes designed for other citrus, such as lemons and oranges. Look in our recipe archive for many citrus dishes to adapt.

One of my Christmas presents from Matt was a collection of Virginia Woolf’s letters, which I’m really enjoying, and to which, the int...