This Geeky Kitchen | Calamansi Cake

imageedit_2_2443512868A co-teacher offered me calamansi juice one day, asking me if I could use it in my baking. It was 100% pure and too sour for anything else, so she said.

Challenge extended.

I wracked my brains for a minute or two, googling calamansi to find out what on earth it was (it’s also known as calamondin or Philippine lime), and ultimately decided this was something I could experiement with.

Challenge accepted.

I figured the easiest way of using this in a recipe was to swap out the lemon in the lemon cake recipe for calamansi juice. Then I remembered that that recipe calls for lemon zest, and I was working with juice only. Queue some googling on replacing such things in recipes, and a few calcualtions later, I was ready to go! This recipe is the result.

I’ve made this a handful of times now (I have a lot of juice to get through) and it keeps getting better. It’s still as sharp and sour as a lemon cake, but it has this fruitiness that is missing from the lemon cake, and it’s divine.

Calamansi Cake (1 loaf, 12 Cupcakes)



170 g butter

170 g sugar

170 g flour

3 eggs

1 tbsp calamansi juice

2 tsp baking powder (not needed if you use self raising flour!)


110 g icing sugar

1/3 cup calamansi juice



  1. Preheat your oven to 180°C, and prepare and line your cake tin(s).
  2. Beat the butter and sugar together till it is well blended and smooth.
  3. Add the eggs and combine well.
  4. Add the flour and baking powder. Stir in, but to not over mix.
  5. Add the calamansi juice and mix. (See NOTE below)
  6. Pour batter into cake tin or prepared cupcake cases.
  7. Bake a cake for about 40 minutes, cupcakes about 25 minutes. I recommend checking them halfway through baking at 20 or 15 minute respectively. I say this as all ovens vary greatly.
  8. Whilst the cakes are cooking, make the drizzle icing by mixing the icing sugar into a paste with the calamansi juice.
  9. When the cakes have finished baking (I use the skewer method) use a toothpick to make lots of holes, then pour the icing over the hot cake(s). It’s best to keep them in their tins for this.
  10. Let the icing settle into the sponge before removing the cakes from their tins and placing on a cooling rack.
  11. Once cool, store in an airtight container for a couple of days – if they last that long!
The cake doesn’t need anything to accompany it, but I find the bitterness of coffee balances the sharp sweetness of the cake – and who can resist the prettiness of this cherry blossom tray and cake plate!

NOTE: Depending on the butter/margarine and flour used I have found that at times this mixture can be on the stiffer side. Don’t worry about this – it still bakes brilliantly.

Ingredient Links

Screen Shot 2018-03-22 at 6.26.28 PM

This is a little like the Calamansi packet I was given. For those of you in Korea, this is less than ₩6,000.  Link.

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