I made this gorgeous looking cake two months ago when durian were abundance in market. It's durian season whereby, it was found everywhere from the street to hypermarket. The king of fruit is my younger daughter's favourite fruit in whole world. She could eat them 24/7 but eating too much of the thorny fruit will make you fall sick 😔. As a mother, i do check on her durian intake and make sure she drink plenty of water to flush it out as durian been rated as 'heaty' stuff.
There are few people who loathe the smell and taste of durian but believe me, millions love this humble fruit and our family are not exceptional. When we brought back more than what we could eat, those sweet and creamy fruit went into making desserts. That's how this beautiful durian butter cake emerged from my oven. The whole house filled with the intoxicating fragrance of durian and i just love it. I used D24 type of Durian to make this butter cake..you may use any good quality durian to satisfy your durian crave. It's rich,dense,moist,sweet & creamy everything that could take a humble butter cake to the next level. Even now while typing the recepi, i'm drooling 😉
Ingredients
1 3/4 cups cake flour
1 cup fresh durian flesh
3/4 cup granulated white sugar
1 cup butter, room temperature
4 eggs, room temperature
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
Methods
Preheat oven at 375'F or 180'C. Grease a bundt pan & lightly dust with flour. Tap excess flour and keep aside.
In a bowl combine together flour,baking powder,baking soda and salt. Stir to combine.
Using a stand or hand mixer, beat butter and sugar till pale and fluffy.
Add eggs one at a time and beat after each addition.
Reduce speed to low and add flour mixture in two batches and beat after each addition.
Using a spatula, fold in the durian flesh.
Pour batter into a prepared bundt pan and bake for 50-55 minutes.
Remove from oven and let it cool on the pan for 15-20 minutes.
Carefully transfer the cake to cooling rack and cool completely.
Slice and enjoy.
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