This is my second time baking a durian cake and it turned out better than the first recipe. I’ve included more durian flesh in this recipe – hence the cake turned out dense and rich in flavor and it feels almost like custard when it melts in your mouth. My husband went crazy over the cake and couldn’t have enough of it – it’s really addictive!
Here is the recipe:
- 250 gm unsalted butter (I used SLS butter)
- 200 gm castor sugar (You can reduce the sugar if the durian flesh is too sweet)
- 4 grade A eggs
- 250 gm durian flesh
- 250 gm self-raising flour
- 6 tbsp milk
- 1 tsp vanilla essence
- Butter and line a round cake pan.
- Preheat oven to 180 degrees Celcius.
- Cut butter into small cubes. Place in a mixing bowl with the sugar. Beat with mixer until light and fluffy.
- Beat in eggs gradually, one by one.
- When all the eggs have been incorporated, add the durian flesh and vanilla essence. Beat well until well-mixed.
- Sift flour.
- Fold in the sifted flour in three equal batches, adding 2 tbsp of milk after each addition of flour – this is to make sure the batter is moist and is evenly mixed.
- Spoon mixture into the prepared cake pan and bake for about 40-50 minutes until the top of the cake turns golden brown.
- Let the cake cool off completely before refrigerating it.