Happy hump day!
I’m featuring another baked recipe — this time, a recipe that was an experiment. I am a big fan of calamansi. It is my favorite citrus, and I always have it in my kitchen for drinking (juice and teas) and to add flavor to dishes and dipping sauces. When I was in Baguio a few years ago, one of the pastries I picked up from Cafe by the Ruins is a piece of calamansi tart. I am also a big fan of Pepper.ph and love their food hack section. When I saw this recipe for Boracay Calamansi Muffins, I knew I have to give it a try. I made into a cake though because I thought cakes go well with tea, and I think this calamansi cake will be in my future high-teas.
1/2 cup butter
1 cup sugar (I loosely measured 1 cup)
2 pcs eggs
1-1/2 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 cup milk
1/4 cup calamansi
1. Mix flour, baking powder and salt together in a bowl . Set aside.
2. Mix milk and calamansi together in another bowl, set aside. (This will form a sort-of buttermilk.)
3. Cream butter and sugar until the mixture is pale yellow and the sugar has fully dissolved. Add eggs to this mixture, one at a time.
4. Add milk and flour mixture. I added them alternately, although the Pepper.ph recipe did not call for doing so.
5. Place mixture in greased baking pan or muffin tins (as suggested by Pepper.ph).
6. Bake in preheated 350 degrees Fahrenheit oven for 18-23 minutes or until toothpick, when inserted, comes out dry.
* I noticed that Pepper.ph’s muffins were golden brown and my cake turned out pale. I don’t know the reason why, but my cake was delicious.
* My cake was not very sweet and my aunt, who has an overly-sweet tooth, complained. So I had to come up with a solution. I mixed confectioner’s sugar with a little milk to make a glaze, and squeezed a few drops of calamansi juice for tartness. I loved it!!!