Recipe: Calamondin Cake

Hi, Donnelle. In Filipino cooking, the fruit of the calamondin tree (kalamansi in Tagalog) is used like lemons or limes to make beverages (try making lemonade, but using kalamansi instead) and anywhere else you would normally use lemon juice or lime juice - such as marinating steaks or squeezing onto fish. Kalamansi has a kind of smoky citrus taste.

Here is a recipe for Calamondin Cake that I snipped off the internet a while back (sorry, I don't remember where I found it...)

Ingredients:

1 box Yellow Cake Mix
1 small package of lemon jello, or lime jello
1/3 cup milk
1/3 cup of calamondin puree*
4 eggs
1/2 to 3/4 cup oil
1 tbsp. lemon extract

Preparation:

Combine above cake ingredients, adding eggs one at a time. Beat 4 minutes
medium speed. Pour into greased/floured bundt pan (or 9"x12" pan or 2
bread loaf pans). Bake until done in 350 degree heat for 30-45 minutes.
Cool, prick top and pour glaze over.

To Make Calamondin Puree:

Wash 14-16 calamondins. DO NOT PEEL the fruit. Quarter the fruit, remove
seeds, and center rib. Puree or put through a food processor. Set aside
1/2 cup for the glaze.

To Make Glaze:

1/4 cup butter or margarine
2 cups powdered sugar
2 tsps. lemon extract
1/2 cup puree
1/8 tsp. salt

Mix ingredients well and pour over top and sides of cake. Good luck!
Maria