I love when my friends go through important moments in their lives: some get married, move to a different city, have a major career move or expand their family. This week has been full of blessings and good moments. Between weddings, babies and more happy babies on the way, it definitely is a great last couple of days. For many of those occasions we often get together with friends for a big meal, drinks, of just talk over coffee. This Calamansi Poppy Seed Loaf is perfect for that last one.
At the end of last week, when visiting my grandmother, I ended up getting a big batch of calamansi from her tree. Her garden is beautiful. I have to get there with my camera and share with you all her gorgeous garden. She has a small but very well packed garden, and the calamansi tree in it, gives out the best (and very juicy) fruits I’ve seen. Anyway, we ended up getting close to 5 pounds of fruit.
Since I got the big bag of them, I knew I had a loaf to bake. This loaf gets its citrus flavor from the both the calamansi and lemons, and a slight crunch from the poppy seeds. If you are not familiar with the calamansi, they are small citrus fruits native from Asia. They are grown in southeast Asia, Hawaii, North and Central America. You know they are perfectly ripen when its color changes to a tangerine orange. They are great for agua frescas or juice. Oh! And for a coffee-cake like loaf, it’s perfect! It’s flavor is slightly orangy-sweet, so it balances out the lemon. And the sugar you add on top… takes it out of the park. The sugar sprinkled just before baking helps you get a gorgeous crackled top. This loaf goes perfect with a mid afternoon cup of tea.