With the winter bounty of citrus fruits currently available – everything ranging from lemons to oranges to grapefruit to limes to kumquats to pomelo and Minneola’s… just to name a few, we are spoilt for choice. I do have a personal favourite though… naartjies! (Or Satsumas as they are known to people outside of South Africa). And my show-stopper recipe when it comes to naartjies… my upside down naartjie cake – YUM!
- 4 naartjies
- 4 Tbs brown sugar
- 4 Tbs golden syrup
- 4 Tbs butter
- 120g butter, softened
- 120g brown sugar
- 2 naartjies, zested and juiced
- 2 eggs
- 175ml Amasi (or buttermilk)
- 160g cake flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- Preheat oven to 180C.
- Thinly slice the naartjies and boil for 3 minutes.
- Remove from the water, then place onto a tray to cool.
- Line a round spring form cake tin with greaseproof paper.
- Melt together the butter, brown sugar and syrup then pour into the cake tin.
- Lay the naartjie slices on top in a circle, overlapping them slightly.
- Make sponge by creaming together the butter, sugar and naartjie zest.
- Whisk together naartjie juice, eggs, and buttermilk.
- Sift together flour, baking powder and bicarbonate of soda.
- Fold dry and wet ingredients alternately into the creamed butter and sugar.
- Spoon mixture onto the naartjies, then bake for 40 minutes or until a skewer inserted into the sponge comes out clean.
- Allow to cool for 10 minutes before turning out and upside down.
- Serve with a dollop of fresh cream.
Considered as one of the best Culinary Schools in South Africa, Capsicum Culinary Studio prepares Culinary Arts and Patisserie students for the career of their lives. Success in our cooking courses comes through outstanding instruction, personal attention, dedication and commitment to excellence.
Photo credit: Gunther Schubert