Calamondin Orange Cake
Sixteen years ago I bought a week calamondin orange tree. It's survived and thrived and it's always had oranges but I just let them fall -- perhaps used some to garnish but I've never done anything with them. This year the tree was prolific and I found an orange cake recipe on line. It's vintage but it's also prize winning -- it's a beautiful orange color and it is really a good cake. It does have jello and cake mix which seems strange to me. If you don't have the calamondin oranges, I think that the clementines or cuties would work (although they don't have quite the tartness that the calamondin's have)
My tree:
The cake:
The recipe:
VINTAGE PRIZE WINNING CALAMONDIN CAKE
½ c. + 2 T. calamondin puree (or clementine puree)
1 package white cake mix
3 oz. package orange jello
⅓ c. milk
4 large eggs
¾ c. vegetable oil
1 T. lemon juice
Glaze:
2 T. calamondin puree
Zest of 1 orange
8 T. fresh orange juice
2 c. powdered sugar
Heat oven to 350
Grease and flour (or use cooking spray) a large bundt pan, a tube pan, 2 single rounds or 12 mini Bundt pans or muffin tins.
Slice and seed calamondins then place in a food processor and pulse several times until you have a fine puree. Set aside.
Combine cake mix and jello in a large bowl.
In a separate bowl, combine milk, oil, eggs and lemon juice and ½ c. of the puree. Whisk to combine, then add to dry ingredients and stir well to combine.
Pour the batter into prepared baking dish (or dishes)
Bake the bundt or round pans about 40 minutes. For mini bundts or muffin tins, bake for about 20-25 minutes -- check regularly to ensure that they don’t overcook. Remove from oven when a cake tester comes out clean.
Allow to cool slightly while making the glaze. After the cakes have cooled a bit but are still slightly warm, remove from the baking dish (or dishes) onto the serving platter. Spoon the glaze over the warm cake.
Comments (12)
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5 years agoLouiseab -- I did mine in mini bundt - but they're a big mini bundt. (I had the last one for tea today -- much bigger than a cupcake -- some mini bundt pans are cupcake size -- here is a picture of one compared to a cup and saucer --
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Comments (6)Blood orange is a type of sweet oranges and sweet oranges are all incompatible with Calamondin. There would be long term decline on Blood orange if it took. The solution is to graft a Meyer Lemon first to the Calamondin, and when the Meyer lemon has grown well, graft the Moro Blood Orange to it, and then you will have long lasting graft. I grafted 101-n-1 citrus tree so I have the experience....See MoreCalamondin cake...OMG...absolutely delicious!
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Comments (37)I'm still on a calamondin cake tear! I forget how I ran across this recipe but it's gluten-free, made from almond flour, and really turned out tasty. I mean, knock you up the side of the face, citrusy! https://www.nigella.com/recipes/clementine-cake Let me preface this recipe to note that I used some brand new non-stick cake pans but the cakes didn't come out at all. The almond flour makes for a crumbly consistency in other recipes but this one has so much sugar and moisture from the calamondins that it frankly made a sticky mess trying to get them out of the pans. I added few notes I hope will help. Cover with foil after 40 minutes of cook time to keep the top from getting too brown. I think you might also consider lining the pans with parchment paper. The cake was really tasty so I think it's worth a little experimenting. I plan to try this again and will share any success/failure notes. I use deseeded, puree'ed, calamondins, and skipped all of the boiling and processing in step 1. I put the 13-oz of calamondin puree' in a measuring cup and it comes to 1 1/4 cup. Beat six eggs until they are thick. According to one of the notes below the website recipe, this helps fluff the cake up a bit. It's really moist so the baking powder needs a little help. In another bowl, combine 2 1/4 cup light brown sugar, 2 1/4 cup almond flour, and 1 tsp baking powder. Blend the dry ingredients into the beaten eggs and then mix in 1 1/4 cup of puree'ed calamondins (de-seed them and puree the rest of the fruit, peel and all). Grease two flat cake tins and divide the batter between the two. Cook at 375F for about an hour. There is so much moisture in the mixture, I think it will help to cook on a rack in the lower half of your oven so the bottom will cook a little hotter than the top. The top of my cakes got pretty brown before the inside was fully done. The recipe also suggests putting foil over the pan after about 40-minutes of cook time. I missed that note the first time so that should help. It's not low calorie with the sugar and almond flour but it does work for gluten-intolerant folks. I didn't ice mine. It' already plenty sweet but it has a great sour edge to it and would be outstanding with whipped cream, vanilla ice cream, a glass of milk, cup of coffee....just brings out the best in the calamondins....See Moresheilajoyce_gw
5 years ago
chloebud
5 years agochloebud
5 years agolast modified: 5 years agosheilajoyce_gw
5 years agoUser
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l pinkmountain
5 years ago
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