Calamondin Cake Recipes

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CALAMONDIN CURD



Calamondin Curd image

Sweet, tangy and tart, this Calamondin Curd is delicious over pound cake, as a filling for mini tartlets or just by the spoonful. Decadent!

Provided by Lisa Lotts

Categories     Dessert

Time 30m

Number Of Ingredients 5

1/2 cup calamondin juice ((from about 12-15 calamondins))
1 cup sugar
5 large egg yolks
8 tablespoons unsalted butter
pinch salt

Steps:

  • In a small saucepan over medium low to medium heat, combine the calamondin juice, sugar and egg yolks. Whisk to combine and continue stirring constantly until the sugar has dissolved and the mixture has thickened a little.
  • Remove from heat and whisk in butter 1 tablespoon at a time. Do not add more butter until the previous pat has been completely incorporated into the curd.
  • Add the salt and stir to combine. Transfer the curd to a storage container and refrigerate several hours or overnight, until ready to use.

Nutrition Facts : Calories 237 kcal, Carbohydrate 26 g, Protein 1 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 145 mg, Sodium 7 mg, Sugar 26 g, ServingSize 1 serving

CALAMONDIN CAKE



Calamondin Cake image

This recipe comes from Mrs MacKinnon. She used to make this cake when they would spend their winters in Florida. A family favourite!

Provided by mell_2

Categories     Dessert

Time 1h

Yield 1 cake, 12 serving(s)

Number Of Ingredients 10

1 yellow cake mix
3 ounces lemon gelatin
1/3 cup milk
4 eggs
3/4 cup canola oil
1/2 cup kumquat puree or 1/2 cup calamondin puree
glaze
4 teaspoons margarine, melted
1/4 cup kumquat puree or 1/4 cup calamondin puree
1 cup icing sugar

Steps:

  • Preheat oven to 350oF.
  • Grease a 9-inch Bundt cake pan.
  • Combine the cake mix, jello and milk together in a large bowl.
  • In a medium bowl, mix together eggs, oil and puree. Add to dry ingredients and mix well.
  • Spoon batter in prepared pan and bake for approximately 50 minutes.
  • To prepare the Glaze combine all the ingredients and spoon over warm cake.

Nutrition Facts : Calories 415, Fat 21.9, SaturatedFat 2.6, Cholesterol 72.3, Sodium 361.4, Carbohydrate 50.9, Fiber 0.5, Sugar 34.9, Protein 4.8

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