January 27, 2015

Calamansi Muffins


The famous Calamansi Muffins made popular by a cafe in island resort Boracay has been in my list to bake all these years.


Thought it'd be a great idea to use up the last of my calamansi haul (for now) to bake into cup-size tart morsels. 


The recipe involves creaming the butter with sugar until light and fluffy which makes for a tender crumb. The liquid component uses freshly-squeezed calamansi juice with milk mixed in, which is almost like making buttermilk (soured milk) that gives the cake a light, soft mouthfeel. 

These really are more like cupcakes than muffins so couldn't resist an addition of icing like I did with the calamansi bundt cake I baked a few weeks ago. 


The calamansi flavor really shines through with every bite. I can't wait to bake again when I get ahold of more calamansi. 


Calamansi Muffins
recipe adapted from here
makes a dozen

120g (1/2 cup) freshly-squeezed calamansi juice
120g (1/2 cup) milk
180g (1 1/2 cups) all-purpose flour
5g (1 tsp) baking powder
2g (1/4 tsp) salt
112g (1/2 cup) butter, softened
200g (1 cup) granulated sugar
2 large eggs

for the glaze:
60g (1/2 cup) confectioners' sugar
15g (1 TBSP) freshly-squeezed calamansi juice
finely grated calamansi zest

Preheat oven to 350°F. Prepare baking tray by greasing or using paper liners; set aside.

Place calamansi juice and milk in a small bowl. Stir to combine and set aside. In another small bowl, whisk together the flour, baking powder and salt.

In a mixer, cream butter over medium-high speed, adding sugar a tablespoon at a time. Once all the sugar is added, keep mixing until it is light and fluffy, about 5 minutes.

Reduce speed to medium and add eggs one at a time, beating well after each addition and scraping bottom of bowl.

Reduce speed to low. Add flour mixture in 3 batches alternating with calamansi-milk mixture and beat until just combined.

Place batter into your prepared pan and bake until tester comes out clean, 18-22 minutes. Transfer in rack to cool for 10 minutes then take out from pan and let cool completely.

To make the glaze, stir together the juice and confectioners' sugar. Spread about a teaspoon over tops. Grate calamansi if desired and let glaze dry.


Happy baking!



January 12, 2015

Calamansi Bundt Cake



Celebrating winter and it's citrus bounty with cake made from fruits native to my home country: calamansi. 

Even though I have a small tree that's been good to me, I still get a thrill when I come across them in the markets and try to hoard them. 

My family has been enjoying drinking calamansi juice and wanted to make something else different besides the usual curd and cookies. A Bundt cake is always impressive with it's size and curves without the need for frosting. 



The glaze gives it a boost of calamansi flavor and sealed in the moisture that it was even flavorful even after a couple days. The addition of sour cream made the cake tender and gave it tangy that complements the calamansi. 

The recipe was adapted from Martha Stewart. I used calamansi liqueur (calamansi that I have been steeping in vodka for a couple months) but other citrus liqueur (like limoncello) or more fresh juice can be added to substitute. 



Calamansi Bundt Cake

For the cake:
2 Tbsp. finely grated calamansi zest, from about 35 calamansi 
400g (2 cups) granulated sugar
225g (8 ounces/1 cup/2 sticks) unsalted butter, room temperature, plus more for pan
360g (3 cups) all-purpose flour, plus more for pan
5g (1 tsp) baking soda
5g (1 tsp) salt
6 large eggs
180g (3/4 cup) fresh calamansi juice, from about 35 calamansi
2 Tbsp. calamansi liqueur 
1 tsp. vanilla extract
180g (3/4 cup) sour cream, room temperature

For the glaze:
240g (2 cups) confectioners' sugar
1 Tbsp. finely grated calamansi zest
60g (1/4 cup) calamansi juice



1. Preheat oven to 350°F. Butter a 12-cup Bundt pan and dust with flour, tapping out the excess. 
2. Stir together calamansi zest and sugar in a small bowl until well blended. Set aside. In a medium bowl, whisk together flour, baking soda and salt. 
3. In a mixer in medium-high speed, cream butter with sugar-calamansi mixture until pale and fluffy, 4-5 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in juice and extract. Reduce speed to low. Add flour mixture in 3 batches alternating with sour cream and beat until just combined. 
4. Transfer batter to prepared pan, smooth top and tap pan firmly on counter few times. Bake until tester comes out clean, 45 to 50 minutes. Place on wire rack to cool 30 minutes. Turn out cake onto rack to cool completely. 
5. Make glaze by whisking together confectioners' sugar and calamansi juice until smooth. Pour glaze evenly over cake, letting it set before serving. Cake can be stored at room temperature under cake cover, up to 2 days. 


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