Condensed Milk Pound Cake with Calamansi Drizzle
By Karena Apollonya Ebora Higgins
Man oh man, there’s nothing quite like sweetened condensed milk. Sweetened Condensed Milk is a special blend of milk and sugar that has been dissolved using a vacuum process. I just love it. If I didn’t feel so damn guilty about possibly causing myself some form of diabetes, I’d probably drink a whole can every day. No, seriously, I would, but since I choose not to onset an illness, I’ve come up with a moderate way to get my liquid crack. It comes in slice form, a slice of a pound cake that is! LOL. Y’all thought I was going to get all low cal, low fat on you. Nope, just an alternative version with smaller portions, ya’ heard. Condensed Milk Pound Cake with Calamansi, yes Calamansi, Drizzle.
I’ve made this recipe a few times in the past, but this time round, I’ve gone above and beyond by adding a punch of citrus. The characters of citrus and milk are a naturally good choice. Pastry Chef Pichet Ong would be proud. His book, Sweet Spot, is filled with tasty Asian inspired desserts, including this lb cake, sans the prep for the acidic drip. Hot out of the oven, the cake smells rich, but it’s texture is surprisingly light and airy. The golden lime syrup is sweet, sharp and slightly sour. Each soggy piece smells fresh and tastes rich and delicious. Serve yourself a slice or two.
Ingredients for Condensed Milk Pound Cake:
1 cup unsalted butter
1 1/3 cups all-purpose flour
¾ teaspoon baking powder
½ cup sugar
2 teaspoons vanilla extract
½ teaspoon salt
¾ cup sweetened condensed milk (save the rest for coffee or a snack)
3 large eggs
¼ cup of Calamansi Juice (fresh or canned)
½ cup powdered sugar
- Preheat oven 325 degrees. Generously butter or spray 8 ½ x 4 ½ loaf pan
- Sift together the flour and baking powder and set aside
- Put the sugar and vanilla in processor or mixer.
- Add the butter and salt and mix until light and fluffy, scraping down the sides. Add condensed milk until well incorporated.
- Add dry ingredients, mix. Add vanilla and mix well.
- Scrape down sides and add eggs. Mix well
- Transfer batter to prepared loaf pan. Bake until dark golden brown, about 1 hour.
- Pour Calamansi juice and powdered sugar into mixing bowl and whisk.
- Remove from pan.
- Pierce top of loaf several times with wooden skewer or knife. Pour Calamansi syrup over loaf.