Borrago Newsletter #14: Borrago and Satsumas the Perfect Match

Well done to all of you who have made it through sober October. November is here and we are heroing the humble satsuma. It is always this time of year that they come into season and the sharp intense flavour and vivid orange smell always reminds me of the run up to Christmas. November is a very busy month for us, in the ramp up to Christmas. We are very excited to be selected to pitch at Foodbytes London 2019, hosted by Rabobank. You can watch and support us using live stream with the following link (LINK).



Satsuma Fizz

Satsumas have a magical seasonal quality and as they segment easily, are perfect to share. Here we use the juice to give a warm and rounded flavour with its magnificent orange hue. Mixed with Borrago and topped up with N/A fizz, it is perfect for party time, bring on the festive season! Get the recipe Here!


We are very excited to be in Daylesford as their non-alcoholic hamper. If you see us out and about, let us know on social media: @BorragoDrinks.


 Satsuma upside down cake with Satsuma syrup (Serves 10)

This is a wonderfully dense, moist cake with satsuma flavours in the
cake and the syrup. It's best eaten straight out of the oven, so it is
perfect on a cool autumn afternoon. 



3 Satsumas, thinly sliced

2 large oranges, washed

2 cups of ground almonds

1 cup flour, sifted

3 teaspoons baking powder

125g butter at room temperature + more for greasing the cake tin

1 cup golden caster sugar

5 eggs

Orange syrup 1/4 cup golden caster sugar

1 cup Satsuma juice


Preheat oven to 180°C. Grease the base of a 22cm non-stick cake tin with removable base (this will make it much easier to get your cake out in one piece).

Bring a saucepan of water to a gentle boil and drop the oranges in. Cover and simmer for 10 - 20 minutes so the oranges feel soft. Remove the oranges from the water and chop roughly, removing any seeds. Keep the peel on as it gives the cake texture and a good zing to cut through all the sweetness.

Place the sliced satsuma in the water and simmer for 2-3 minutes to soften. Remove carefully and set aside.

Put the chopped orange, butter, sugar, eggs, ground almonds, flour and baking powder in a food processor and blend until well mixed and fairly smooth. There will still be the odd little piece of zest which is fine.

Grease the bottom of the cake tin and then arrange the satsumas. I prefer to have a single layer but feel free to be a bit creative as this will be the top of your cake!

Pour the mixture into the tin and bake for 1 hour or until cooked when tested with a skewer.

To make the orange syrup, place the satsuma juice and water in a saucepan and simmer for 5-10 minutes. To serve, slice the cake and spoon over some of the syrup.

Serve with thick cream or yoghurt.



We hope you have enjoyed this newsletter and look forward to chatting more next month. Say hello on social media with @borragoDrinks.


Thank you for making it to the end.

Until next time. All the best Tom TH