22 Aug2013


Not for the faint of palate. This is an INTENSELY flavored cake, almost pudding-like in consistency. A small slice with a hot cup of tea is perfect on a rainy Manila afternoon. I had seen a recipe for a marmalade cake with candied orange peel in an old issue of Bon Appetit magazine, so that is where the idea for this cake came from. But instead of just orange juice and orange marmalade, I used lime juice (from our Cebu lime tree), lime zest and kalamansi marmalade instead. I also used chopped dried mangoes soaked in Grand Marnier instead of the originally suggested dried currants.


First, I chopped up some dried mangoes into 1/4 inch pieces (about 1 cup worth) and soaked them in half a cup of Grand Marnier liqueur for about 30 minutes. In a separate bowl, shift together 1.5 cups of cake flour, 1 tsp baking powder and 1/2 teaspoon of salt and set the dry ingredients aside.


In a mixing bowl, add 1.5 cups of butter, and beat for about a minute, then slowly add 3/4 cup sugar and continue to beat until light and fluffy. Add two eggs, one at a time and make sure they are well incorporated into the batter. Beat in 4 measured tablespoons of kalamansi marmalade, 2 tablespoons of lime/orange zest, and about 1/3 cup of citrus juice (I used equal parts lime and orange, for a total of 1/3 cup of juice). Add half the flour mixture and beat on low speed, add 1/8 cup of milk, the second half of the flour and a final 1/8th cup of milk until just well mixed. Don’t overbeat. Mix in the mangoes and liqueur with a spatula and pour the batter into a buttered and parchment lined pan.


Bake at 350F for roughly 35-40 minutes or until done and a toothpick poked into the cake comes out clean.


If you want another hit of kalamansi, heat a couple of tablespoons of kalamansi marmalade in a small sauce pot with a teaspoon or two of water. Brush this glaze onto the top of the cake. Serve in modest sized slices. Wow! Did this have zing or what?! A hint of bitterness from the kalamansi rinds, the tartness of the lime juice, the sweetness from the mango… yum. Not something I would make too often, but with some extra kalamansi marmalade on hand and some nice fresh limes, this was a very good use of those ingredients.



  1. Mari of NY says:

    Looks delicious! I could use a bite right now!

    Aug 22, 2013 | 11:43 am


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  3. ami says:

    This is definitely up my alley.

    Aug 22, 2013 | 1:37 pm

  4. ling says:

    looks yummy, i bet, the pie itself would be yummier …

    Aug 22, 2013 | 4:02 pm

  5. Ann-Katrin says:

    Again a recipe that looks absolutely amazing. One of the first things I am going to do when I get to Taiwan beginning of September is getting an oven so I can cook. I don’t care that food is very inexpensive and you can eat out all the time if you want, I need to be able to cook – and enjoy baked goods from time to time as well. Citrus is a weakness of mine!

    Aug 22, 2013 | 10:10 pm

  6. Jane says:

    Would love to try baking this pie one of these days, sound like a good accompaniment to tea!

    Aug 23, 2013 | 2:41 am

  7. netoy says:

    The pictures are just so amazing. They appear that they are ready to leap from my screen. I can literally smell this pie just by looking at the pictures. Kudos, MM.

    Aug 23, 2013 | 3:11 am

  8. Betchay says:

    Always with a bountiful harvest of dayap from our lone tree in the garden, I will soon try this!

    Aug 23, 2013 | 12:32 pm

  9. maria says:

    Hi Marketman, where can i get Grand Marnier (apart from Duty Free where i spotted it before)? Thanks!

    Aug 23, 2013 | 11:44 pm

  10. pits, manila says:

    intense is good …

    Aug 24, 2013 | 8:44 am

  11. lalen says:

    i used lemons before, i have to try this.. thanks.

    Aug 24, 2013 | 3:25 pm

  12. corrine says:

    I asked my hubby to buy calamansi jam from Zubuchon. In fact, I made 3 citrus cupcakes using the Baguio lemon (the green one, since I don’t have dayap), yellow lemon and orange. I topped it with the calamansi jam. It was good but maybe I will thin out the jam next time. Sadly, one can’t find much of fruit based desserts in Manila.

    Aug 25, 2013 | 12:45 pm

  13. AliciaSy says:

    citrus cakes are my favorite , followed by almond cakes. I will definitely try this. Thanks!

    Aug 25, 2013 | 9:05 pm

  14. Rita says:

    Is there a substitute for dried mangoes? I’m sorry, but those are very rare to come by from where I live.

    Aug 28, 2013 | 12:16 am

  15. Marketman says:

    Rita, I “subbed” in the mangoes for the original dried currants as we didn’t have those here… :) I suggest dried currants, dried yellow raisins, or perhaps even chopped up dried apricots. :)

    Aug 28, 2013 | 9:45 am

  16. joey @ 80 breakfasts says:

    Oooh! This looks heavenly…bookmarking now! Just started trying my hand at homemade marmalade so this looks to be the natural (and delicious) progression :)

    Aug 29, 2013 | 11:35 am

  17. Rita says:

    Awesome! Thanks, MM :) I could surely make that now.

    Have a fantastic week!

    Sep 4, 2013 | 1:57 am


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