It’s been a while since I’ve posted anything here, especially since the arrival of my new baby, Madelyn Suria Si-Xuan Chiew on November 28, 2009. I’ve also been busy with my baby blog over at MommiRazzi.
When my parents were over in December, they bought some frozen Thai durians (Monthong) for my sisters and I. These are the de-seeded kind that are sold packaged in a plastic container. We did not get to eating them because we also bought the whole fruit kind that tasted much better. Since I had mushy de-seeded durians lying around in the freezer, I decided that it’s time to make my first ever durian cake.
I found a good but rather tedious recipe here, and I’ll copy the recipe on my blog for your reference with a few notes. I did not use a bundt pan, but I was able to fit the batter into two 8″ round pans. I baked them @ 300F deg for about 1 hour. The cake came out very good, and it had the consistency of pound cake. The taste of durian isn’t overwhelming but do warn the other people in the house of the heavenly “aroma” that will whiff through the house as you bake this cake!
250 gm unsalted butter,room temperature
300 gm sugar (if your durian is sweet use lesser sugar,maybe 200 gm)
4 eggs,room temperature
200 gm durian flesh,removed seeds (or get the frozen de-seeded kind)
1/2 cup 2 % milk
2 tbsp sugar
1 tsp durian essence (I used vanilla extract instead)
200 gm self -raising flour,sifted (I used 200gm of all-purpose flour and added 2 tsp of baking powder instead)
100 gm cake flour,sifted
1 tbsp custard powder,sifted
- Preheat oven to 325 F (You might find that you will need to bake at 300F for a longer duration instead if you are not using bundt pan) .Prepare a large or 12 cups non-stick bundt pan. (I used two 8″ round Wilton pans instead. I also used Wilton’s Cake Release on the pans).
- Combine ingredients(C) in a large bowl, sift and set aside.
- Combine ingredients (B) in blender or food processor, blend till well combine, set aside.
- Combine ingredients (A) in mixer except eggs at high speed till light and fluffy. Reduce speed to medium when add eggs one at a time and cream well after each addition.
- Pour ingredients(B) into the mixer with (A) and whisk for 1 minute or until well combine, then add in (C), together into the mixture well for 30 seconds.
- Pour the cake batter into a greased pan,bake for 45-50 minutes (or longer if not using bundt pan) or adjust to your oven temperature,till golden brown. Test with a toothpick. When comes out clean, it’s ready.
- Remove cake from oven and then pan,leave it cool. Sprinkle with some icing sugar before cut into pieces and serve with tea or coffee as snack.