Satsuma [definition]
(1) A seedless and easy-peeling citrus species, also known as Unshu Mikan, Cold Hardy Mandarin, Satsuma Mandarin, Satsuma Orange, Christmas Orange, and Tangerine. It is of Chinese origin and introduced elsewhere.

(2) A citrus fruit, that's downright gorgeous, and super delicious, puts the ol' Orange to shame.

Satsuma! I can't believe that this fruit had been missing from my life this long. It's like an Orange but poetic, more romantic, more Orange-y. A lot more amazing. And that quirky exotic name... Yeah that's Satsuma!

And those stems, the long shapely leaves, they look like an artist's version of the Orange. And if you LOVE Oranges, get ready to change that.

So when I saw these at Whole Foods while shopping for Thanksgiving, I had to just pick them up. Yeah they were pricey, but worth it! And as coincidence would have it I came across this recipe on Food52 that uses Oranges and sounded amazing. An hour later, I had a recipe for my version of the Torta.

My recipe uses Cardamom and Pine Nuts. I love light tea/coffee cakes, especially the ones that are rustic, and I felt that the original recipe was missing a nutty element, and a fragrant note, and I had a good feeling about those two, especially since Cardamom was always a part of desserts growing up in India.

This cake literally brightens up your day! It's so light and bright, and perfect anytime of the day, especially in the mornings with a hot cup of coffee. A soft bite, with a refreshing burst of citrus, finished off with whipped cream scented with cardamom and topped with toasted pine nuts.

Ready to make this cake yet? I'm ready!

Satsuma and Cardamom Torta
Makes one 9" cake

Ingredients

Satsumas (8-10 pieces)
Zest of 3 Satsumas
1 1/2 tsp Cardamom powder + 1/2 tsp for scenting the whipped cream
1 cup (200 grams) sugar
1/4 cup (50 grams) butter, softened
1/4 cup good quality Olive oil
1 tsp Orange oil + 1/2 tsp for scenting the whipped cream
1 tsp Vanilla extract + 1/2 tsp for scenting the whipped cream
3 large eggs
2 cups (250 grams) flour
2 teaspoons baking powder
1/4 tsp baking soda
1/8 tsp Salt
freshly squeezed juice of about 5 to 6 Satsumas
1 cup fresh heavy cream
2tbsp Confectioners' sugar, for sweetening the cream and some for dusting
Pine nuts (toasted) for garnish (optional but highly recommended)

Ladies and gents, start your ovens. 350. Preheat.

While that happens, combine the sugar and the zest of 3-4 Satsumas in a large bowl, and with your hands pinch the zest and the sugar to release all the oils and infuse the citrus flavor all the way into the sugar.

Now bring out your stand mixer (or hand mixer with whisk attachment) and add the softened butter to the bowl along with the sugar and zest mix. Run the mixer on medium and combine all ingredients well. Add one egg at a time, making sure each has been incorporated well before adding the next. Add the last two eggs, one by one. Add the orange oil and vanilla extract. Combine well.

Once the eggs are in, add the olive oil and mix well. Add the cardamom powder, mix well.

In a separate bowl, sieve in the flour, the baking powder, the baking soda and the salt. Combine well. Add these dry ingredients to the wet, little by little, incorporating well as you go.

Dry meets wet in the Satsuma Torta batter

If the mix feels too dry (doughy) add a little milk or Satsuma juice to this batter to make it the right consistency. Once that batter is ready, grease a 9" baking pan/dish/springform (I used a Springform) with a bit of Olive oil and pour the batter. Shake it around and tap it a bit to make sure the batter is sitting nice and even. Arrange the pine nuts in any decorative setting you like.

I actually forgot to add them to the batter, so I had to jam them in later when the cake was ready. That's so me!

{Ahem} Moving on, into the oven goes the dish, for around 35-45 minutes (the original recipe says 45) but mine was done in 35, dodged epic fail number two.

Even more good news is that the Torta is ready! It looks heavenly and smells amazing.

At this point, I can't wait to attack this cake! But you better hold your knives as this is about to get better.

Remember that Satsuma juice in the ingredient list? Get it out. Now get out a chopstick or something similar, and poke several small holes (half way deep) in to the cake. Pour that juice A-L-L O-V-E-R this cake.

At this point, the cake is drinking up all that sweet nectar from the Satsumas and becoming even more moist and spongy. It helps in keeping the cake moist the next day or even into the next. Here's the best part, if you feel like the cake could use a bit more moisture, just drizzle a few tablespoons of juice right over it.

So at this point the Torta is done! You can have it right now and everything will be amazing! But ask yourself this, wouldn't this be even better with some orange scented whipped cream sitting on top? You bet it will!

Optional stuff from here on, but highly recommended. In the bowl of your mixer add 1 cup of cream, 1/2 tsp Cardamom powder, 1/2 tsp Orange oil, and 1/2 tsp Vanilla extract and 2tsp confectioners sugar. Whip this mixture till you have soft yet firm peaks.

And at last we are ready! Slice up a FAT piece of the Torta and drop a big dollop of the whipped cream and garnish with some Satsuma zest, toasted pine nuts and a sprinkle of cardamom powder. Top it off with a slice of peeled Satsuma (no skin) and confectioners sugar.

Satsuma and Cardamom Torta — the details

And there we have it finally! Hope you took a mental bite of it as I described it to you.

It. Is. So. Good you guys!

This Torta is a perfect way to start your morning and it truly promises to brighten up your day since it's so light and not overtly sweet. It's also a pretty darn decadent cake if I must say, with all the layers of flavors and textures—it truly satisfies to the core and puts a smile on your face.

You might notice your eyes were closed as you smiled. Yeah, it's that good!

Satsuma and Cardamom Torta— Light & Bright

And here's the Torta's decadent side.

I hope I inspired you today to make this cake, just as I was inspired by this amazing recipe on Food52 by

In closing, I must thank Food52 for being an incredible source of artful inspiration for people like me and many others. If you haven't discovered them yet, please head over there and take a look at all the recipes that are truly inspired, and are created by truly inspiring people.

Love and Nomaste.