A co-teacher offered me calamansi juice one day, asking me if I could use it in my baking. It was 100% pure and too sour for anything else, so she said.
I wracked my brains for a minute or two, googling calamansi to find out what on earth it was (it’s also known as calamondin or Philippine lime), and ultimately decided this was something I could experiement with.
I figured the easiest way of using this in a recipe was to swap out the lemon in the lemon cake recipe for calamansi juice. Then I remembered that that recipe calls for lemon zest, and I was working with juice only. Queue some googling on replacing such things in recipes, and a few calcualtions later, I was ready to go! This recipe is the result.
I’ve made this a handful of times now (I have a lot of juice to get through) and it keeps getting better. It’s still as sharp and sour as a lemon cake, but it has this fruitiness that is missing from the lemon cake, and it’s divine.
170 g butter
170 g sugar
170 g flour
1 tbsp calamansi juice
2 tsp baking powder (not needed if you use self raising flour!)
110 g icing sugar
1/3 cup calamansi juice
- Preheat your oven to 180°C, and prepare and line your cake tin(s).
- Beat the butter and sugar together till it is well blended and smooth.
- Add the eggs and combine well.
- Add the flour and baking powder. Stir in, but to not over mix.
- Add the calamansi juice and mix. (See NOTE below)
- Pour batter into cake tin or prepared cupcake cases.
- Bake a cake for about 40 minutes, cupcakes about 25 minutes. I recommend checking them halfway through baking at 20 or 15 minute respectively. I say this as all ovens vary greatly.
- Whilst the cakes are cooking, make the drizzle icing by mixing the icing sugar into a paste with the calamansi juice.
- When the cakes have finished baking (I use the skewer method) use a toothpick to make lots of holes, then pour the icing over the hot cake(s). It’s best to keep them in their tins for this.
- Let the icing settle into the sponge before removing the cakes from their tins and placing on a cooling rack.
- Once cool, store in an airtight container for a couple of days – if they last that long!
NOTE: Depending on the butter/margarine and flour used I have found that at times this mixture can be on the stiffer side. Don’t worry about this – it still bakes brilliantly.
This is a little like the Calamansi packet I was given. For those of you in Korea, this is less than ￦6,000. Link.