This Calamansi Olive Oil Cake is creamy and has a touch of zing from the calamansi juice. The olive oil adds some floral notes and keeps it moist.
This cake is the type of treat that is nice to have on the kitchen counter. Everyone can just grab a slice for a random snack.
My recipe for Calamansi Olive Oil Cake is also made with a cake mix, but you will never know it. My Two Ingredient Ispahan Cake with Raspberry, Rose and Lychee and Vegan Mango Cake Made with just two ingredients! are also made with cake mix. All it takes to take it to the next level is to add some additional ingredients to make it a super fab cake.
One other thing that we add to the recipe is to broil the top of the cake to make a light brown crust. Kinda similar to a Japanese Castella Cake.
Ingredients
Here are the ingredients you will need for the Calamansi Olive Oil Cake.
Eggs - You will need 2 eggs at room temperature.
Calamansi Juice - Try to get fresh if you can. It does taste different. You will need ¼ cup of juice.
Honey - The vanilla cake mix that I use already has sugar. The honey adds a different flavor and more moisture to the cake.
Sour Cream - This give the creamy taste, you can also replace it with your favorite yogurt. A thicker version is better like Greek style yogurt.
Olive Oil - Use the best that you have! The taste makes a huge difference in your cake.
Vanilla Cake Mix - I like using Miss Jones always, but use your favorite brand.
How To Make Calamansi Olive Oil Cake
Spray a 8x8 square cake pan with baking spray and then line with parchment paper. Then pre-heat your oven to 350F.
In a large bowl crack in the two eggs and whisk until frothy. About 1 minute.
Now add in the ¼ cup each of calamansi juice, olive oil, sour cream and honey.
Mix well.
Add in the vanilla cake mix.
Mix lightly until there are no more lumps. Try to not over mix it.
Pour it into the prepared pan and bake for 25-30 minutes. To check if it's done use a dry toothpick to poke through the middle of the cake. If it's clean the cake is done. If there is some raw batter still stuck, bake for 2 minutes more until there is no more raw cake batter on the toothpick every time you check the doneness.
Once your Calamansi Olive Oil cake is baked. Turn on the broiler and broil the top of the cake until it's a nice dark brown color. About 1 minute. Then take out of the oven.
Place plastic wrap on top of a cutting board and then invert that over the cake pan. Flip over the cake and remove the parchment paper. Wrap the cake in plastic wrap while it is still warm. This will also help the cake stay nice and moist for several days.
Ideally you should wait until the next day to cut, But if you are in a hurry to try the cake make sure it is at least fully cooled down. Probably wait at least 1-2 hours before cutting your cake. To cut slice the cake down the middle and then cut each half into 5 slices.
How to Serve and Store Your Calamansi Olive Oil Cake
These Calamansi Olive Oil are such a good merienda cake. Have them with a cup of Iced Salabat (Iced Ginger Tea) Recipe or any of these Filipino Drinks.
To store keep any left over slices wrapped up in the plastic wrap to top them from getting dry. I have kept them on the kitchen counter for up to 5 days and they were still nice and fluffy and moist.
If you have to keep them longer than that wrap each slice in plastic wrap and freeze. Leave on the counter top to defrost for 1 hour. You can lightly toast it after defrosting if you like it warm.
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Equipment
- 8x8 Square Cake Pan
- Plastic Wrap
- Cutting Board
Ingredients
- 2 Eggs at room temperature
- ¼ Cup Calamansi Juice
- ¼ Cup Honey
- ¼ Cup Sour Cream
- ¼ Cup Olive Oil
- 1 Box Vanilla Cake Mix
Instructions
- Spray a 8x8 square cake pan with baking spray and then line with parchment paper. Then pre-heat your oven to 350F.
- In a large bowl crack in the two eggs and whisk until frothy. About 1 minute. Now add in the ¼ cup each of calamansi juice, olive oil, sour cream and honey. Mix well.
- Add in the vanilla cake mix. Mix lightly until there are no more lumps. Try to not over mix it.
- Pour it into the prepared pan and bake for 25-30 minutes. To check if it's done use a dry toothpick to poke through the middle of the cake. If it's clean the cake is done. If there is some raw batter still stuck, bake for 2 minutes more until there is no more raw cake batter on the toothpick every time you check the doneness.
- Once your Calamansi Olive Oil cake is baked. Turn on the broiler and broil the top of the cake until it's a nice dark brown color. About 1 minute. Then take out of the oven.
- Place plastic wrap on top of a cutting board and then invert that over the cake pan. Flip over the cake and remove the parchment paper. Wrap the cake in plastic wrap while it is still warm. This will also help the cake stay nice and moist for several days.
- Ideally you should wait until the next day to cut, But if you are in a hurry to try the cake make sure it is at least fully cooled down. Probably wait at least 1-2 hours before cutting your cake. To cut slice the cake down the middle and then cut each half into 5 slices.
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