Satsuma and Celeriac Loaf Cake
Satsuma and Celeriac Loaf Cake
Yield 1 8x5 Loaf pan
Ingredients
Dry
250g unbleached all purpose flour
10g baking soda
3g baking powder
3g ground ginger powder
3g koser salt
Wet
260g steamed celeriac root
70g neutral oil
190g unbleached cane sugar
100g unsweetened apple sauce
5g vanilla extract
5g satsuma zest
50g satsuma juice
Topping
One satsuma peeled and separated into segments
Directions
Preheat oven to 350ºF / ~175ºC
Place celeriac root in a large bowl and smash with a fork or potato masher, just until there are no large pieces.
Add the remaining wet ingredients and whisk to combine
Sift all dry ingredients together
Add dry into the wet ingredients and combine with a rubber spatula, little flour lumps are okay, do not over mix.
Place mixture into a greased and line loaf pan, level the top smooth, place satsuma segments decoratively
Bake for 30 minutes, rotate, bake another 15-20. Top should be golden brown and when a skewer is inserted it should come out clean.
Allow loaf to cool 5 minutes in the pan, run a knife along any edges. Flip loaf pan upside down onto a cooling wrack, remove pan and peel off parchment paper. Turn loaf over and brush with glaze. Allow to cool completely before slicing.
Glaze
50g satsuma juice
30g unbleached cane sugar
Combine ingredients together in a small pot, bring to boil.