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Kalamansi Yoghurt Cake

1 c. sugar
2 eggs
½ c. vegetable oil 1 t. kalamansi rind
1 c. yoghurt 4 T. kalamansi juice
2 c. plain flour
1 /2 t. salt
2 t. baking powder

Grease and line a 20 cm baking pan and set aside.
In a bowl cream together eggs and sugar with a wooden spoon and add the cooking oil until smooth and creamy.
Add the kalamansi rind, kalamansi juice and yoghurt and mix well.
In the creamed mixture sift in the flour, salt and baking powder and mix well.
Pour batter in the prepared baking pan and bake at 150 deg. C for 30 minutes or until the center springs back when pressed or when tested and a skewer comes out clean.
Let stand for 10 minutes before turning out on to a wire rack.
Top with icing sugar and can be serve plain or with whipped cream.

Use any kind of yoghurt – plain, unsweetened, sweetened or flavored, but choose a flavor that will blend with the kalamansi juice and color.
Kalamansi juice and kalamansi rind can be substituted with lemon.