Satsuma and Celeriac Loaf Cake

Satsuma and Celeriac Loaf Cake

Yield 1 8x5 Loaf pan




250g unbleached all purpose flour

10g baking soda

3g baking powder

3g ground ginger powder

3g koser salt


260g steamed celeriac root

70g neutral oil

190g unbleached cane sugar

100g unsweetened apple sauce

5g vanilla extract

5g satsuma zest

50g satsuma juice


One satsuma peeled and separated into segments


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.


50g satsuma juice

30g unbleached cane sugar

Combine ingredients together in a small pot, bring to boil.