Satsumas, with their vibrant color and naturally sweet-tart style, are the jewel of winter citrus season. Their easy-to-peel pores and pores and skin and fragrant zest make them a baker’s dream ingredient, bringing a burst of sunshine to even the coldest days. Whether or not or not folded right into a younger almond cake, layered in a luscious cream tart, or paired with cherries in a flaky, golden kringle, these recipes highlight the pliability of this seasonal favorite. Gather your current satsumas and uncover 3 methods to revenue from their citrusy brilliance in your trip baking.