Ingredients

For the cake

• 2 C butter 450 g- at room temperature
• 3 C granulated sugar 640 g
• 6 large eggs
• 1 C sour cream 260 g
• 1 C freshly squeezed satsuma juice 260 g
• 2 teaspoons vanilla extract 10 g
• 4 C cake flour 530 g
• 1 Tablespoon baking powder 12 g
• 1 teaspoon salt 12 g
• 1 Tablesoons ground ginger 5.5 g
• crystalized ginger to garnish

For the satsuma curd filling

• 3/4 C fresh satsuma juice 200 g
• Zest of one satsuma
• 3/4 C granulated sugar 170 g
• 1 stick butter cubed 112 g

For the frosting

• 3 sticks butter 337 g -at room temperature
• 6-7 C powdered sugar 660-770 g
• juice of 3 satsumas plus extra milk for thinning.

Directions

For the cake

Preheat oven to 350 degrees (325 for convection) This recipe makes either a 4 layer cake using 8" pans, or a 3 layer cake using 9" pans. Spray pans generously with baking spray. Using a stand mixer, cream the butter, sugar until fluffy. Its important that the butter is at room temperature. Add eggs, one at a time. Add the sour cream and vanilla and combine. Slowly add the satsuma juice and mix well.

Sift all dry ingredients together and add one cup at a time to the wet mixture and mix until combined, scraping bowl occasionally. Divide batter evenly between cake pans. In 8" pans, bake 30-35 mins. 9" pans 35-40 mins, or when toothpick comes out clean. Cool completely.

For the curd filling

In a 2 quart saucepan, combine satsuma juice, zest and sugar. In a small bowl beat the eggs and whisk into the juice and sugar. Cube the butter and add to the pan. Cook over medium heat until thickens, about 6 minutes. Cool completely in the refrigerator.

For the Frosting

Using the stand mixer, with whisk attachment, cream butter, slowly add powdered sugar one cup at a time, intermittently add satsuma juice. If still too thick, add milk 1 teaspoon at a time until you're happy with the consistency.

Cake Assembly

Put some of the frosting in a piping bag and cut 1/2" hole in the tip. Place first cake layer on plate or cake stand. Run a band of frosting around the edge of the cake and fill the center with the satsuma curd. Repeat this with each layer, except the top layer. Apply a crumb coat to the whole cake, then put the cake in the freezer for 20 mins to set the crumb coat. Frost the cake the way you like it, then run a ring of crystalized ginger around the top edge for garnish. Chill cake in the refrigerator until you're ready to cut it.