When my cousin's family from Malaysia came for a visit, he bought 2 huge Thai Durians of which one was so delicious and the other is not quite. So, in the freezer it went for recycling. Made this cake ahead of the party and it froze very well. Picture was taken after it came out of oven and forgot to take a picture of the one that has been defrosted and drizzled with melted chocolate. The flavor was fine and ok for guests who have not tasted or do not like durian but for those who love durian, will suggest using the best delicious durian.
Ingredients:
120 g margarine
125 g sugar
1/4 tsp salt
160 g durian flesh
3 large eggs
20 ml milk/coconut milk
150 g all purpose flour )
1/4 tsp baking powder )Sieve together
1 tsp custard powder )
Method:
Preheat oven to 350f. Grease the bundt pan and dust with flour.
Cream margarine, sugar and salt until fluffy.
Add durian and mix well to combine.
Beat in eggs one at a time, followed by milk.
Fold in sieved flour.
Check for dropping consistency, if too stiff, add a tbsp of milk.
Pour mixture into prepared bundt pan and bake for about 45 minutes.
Test for doneness.
Cool in bundt pan and using the hot towel method, remove cake and let cool on rack.
Serves
Saturday, September 16, 2006
Durian Cake
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18 comments:
looks perfect! I sometimes have trouble unmolding because I forget to grease the pans :) Looks like you've mastered the art of unmolding!
diddy
the cake has to cool in pan to set then use very hot towel and let pan sit on the hot towel for 2 minutes. the cake will dislodge easily
Lily, you mean you can get durian in the States. must be expensive!
I love your blog. I wish I have the stamina and talent to cook like you.
omg durian cake! must have tasted very nice. Does it go well with chocolate?
Lily,
I made this cake today using the frozen durian from Thailand. The durian itself was so good, which helped the cake to be really yummy. Very "duriany" :P. We love it. Thanks for sharing.
Rgds,
Anh
Love your blog, would appreciate if you could teach me how to make Lorbak and the sauce.
anonymous
have yet to make lobak and will post if i have found a satisfactory recipe
hey lily.I am from malaysia and i loves my food very much.lookin at your blog just make me think ur are the goddess of food.would love to try every single malaysian dish you can make.
Where do I get custard powder?
anonymous
i can't remember where but i have seen them. You could use instant pudding vanilla flavor if you cannot get custard powder
Does it smell?
kris
if the durian is very ripe and it will be fragrant.
Hi Lily,
Bundt pans come in different sizes. So which is the size that you use? better still, perhaps you could give me the volume (capacity) of the cake batter.
Thanks
chocake
li-ling
For this recipe i used a 4 cup bundt pan
Hi Lily, can i use butter instead of margarine for this recipe? If i use butter, are there any other adjustments? Thk you
cheers
the will be adjustments, just sub butter for margarine
Lily,
It is durian season in M'sia. At almost every street, every market, I can see durian sellers. The durian skin was also dump everywhere by irresponsible people... a bit shameful.
I got abundant durian flesh supplies as my in laws has a few durian trees. The trees are yeilding fruits like crazy this year.
Anyway, I baked my first ever durian cake with your recipe. I up the quantity of the durian flesh to 250g. It turn out to be so fragrant, so rich and delicious. Some of the flesh did sink to the bottom of the cake but it does not matter even a bit to me.
Thanks for sharing.
Redyoyo
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