Tags
Betty Crocker, cake, calamondin, calamondin marmalade, filipino lemon, Fruit, local fruit, Marmalade
This is how I chose to combat lack of sunshine today: with a calamondin marmalade cake topped and filled with calamondin curd. This calamondin fruit is simply amazing. I’ve made marmalade, juice and zest with this tiny mouth-puckering fruit. It’s a thousand times better than a plain lemon or orange. I’ve heard it described as a sour orange but it’s not quite that either!
This cake is such a special treat.
I used one of the many lemon-yogurt cake recipes that you’ll find floating around the internet. Do reduce the sugar though. Sometimes, I completely cut out the sugar and replace it with my homemade calamondin marmalade!
For the filling, I turned to my trusty Betty Crocker red and white cookbook…such a simple recipe!
3/4 cup sugar
2 T corn starch
1/2 cup water
3 T calamondin juice
1-2 T calamondin marmalade
2 egg yolks, beaten
Combine all ingredients, cook and stir until bubbly. Cook and stir for two minutes longer. Add:
1 T butter
Melt butter into mixture.
