Durian Butter Cake

Hubby and I bought 2 frozen (Thai) durians the other day and we ended up with one that didn’t taste that great. It wasn’t very “Duriany” and to us it was quite a turn off. Since we’re having a hard time eating a bland durian, I suggested that I make some kind of cake out of it. That way we don’t waste too much of it. I looked online and referred to some of my cook books and found a recipe for Durian Butter Cake. The book was one of many hand me downs from my mom and I’m glad I had a chance to experiment a recipe in that book. This recipe is adapted from Alex Goh’s Creative Making Of Cakes.

The cake was indeed rich and well definitely buttery. The durian flavor wasn’t very prominent I guess largely due to the quality of durian I used in this cake. It could just pass as a regular butter cake with a very (and I really mean VERY) slight hint of durian. I guess if you use a stronger tasting durian, you should be able to taste the durian more significantly!! Perhaps I could add more durian in the cake next time. But this is a very good way to discard whatever extra durian or not so great durian you may have! =)

DURIAN BUTTER CAKE RECIPE

Ingredients:

Part A:

• 120 gm Durian Flesh
• 60 ml Milk (1/4 Cup)
• 40 gm Flour

Part B:

• 250 gm Butter
• 220 gm Sugar

Part C:

• 5 Eggs

Part D:

• 200 gm Flour
• 50 gm Custard Flour
• 1/2 Tsp Baking Powder
• 1/4 Tsp Baking Soda

Method:

Preheat oven to 350F. Blend durian flesh and milk until smooth. Add flour from Part A into mixture and mix till well combined. Cream Part B until light and fluffy. Add the eggs (Part C) one by one to Part B and cream till smooth and light. Then add Part A and mix until well combined. Lastly sieve in Part D and mix well.

Pour batter in a greased 10” round tin or a loaf tin. Bake at 350F for 50 minutes or until skewer comes out clean when inserted.

June’s Comments: I baked mine in a loaf pan for about 1 hour and 5-10 minutes as the cake was still trembling in the middle at 50 minutes.