Durian Cake

"This recipe came from My Favourite Recipes by Ellice Handy. There are a few flavours of Durian meat - sweet, very sweet, bitter (just not that sweet). Choose the yellow flesh and press on the flesh to check that the flesh is thick (shows that seed is smallish) or you might end up with big seeds with a thin layer of durian meat. Do not choose fresh durian meat that is exuding water. I made this once with 2.5 times the amount of durian meat. It turned out kinda heavy but it was finished in two days. One of those who tasted it said there wasn't enought durian meat. Hah!"
 
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photo by rainna photo by rainna
photo by rainna
Ready In:
1hr 20mins
Ingredients:
6
Yields:
1 cake
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ingredients

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directions

  • Preheat oven to 180C or 350°F.
  • Cream butter and sugar until fluffy.
  • Add in the egg yolks one at a time.
  • Beat well before adding the next yolk.
  • Add durian meat and beat well.
  • Next, add in the beaten egg whites.
  • Last but not least, add in the flour.
  • Put in a 8 x 8 greased pan and bake for an 1 hour.
  • Warning: Durian meat does smell a tad strong so it might be a good idea to warn your family members when you are about to try this cake.

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Reviews

  1. This is THE BEST CAKE I've ever baked. I translated the recipe to US measuring: 1 3/8 c flour 3/4 c butter 2/3 cups sugar 1 1/2 c durian mashed 4 egg yolks 4 beaten egg whites Then I tweaked it the recipe a bit - I had two frozen durian sections which was more than 1 1/2 cups - maybe about 2. I added an egg at the end, and I used a tad less (sifted) flour. I added the extra egg and lessened the flour a tad because the batter was getting a little dry I felt. It was totally by feel. OMG, the cake turned out so MOIST. Very light and fluffy, and moist as a pudding. I am HOOKED. I loved Durian as a small child in Indonesia and happened upon some frozen durian in a local Thai grocery store. I want to get some more Durian and bake the cake again. BTW, I loved it hot when it first came out of the oven. So subsequent sliced servings I steamed first. The cake lasted 3 days. I did not refrigerate it.
     
  2. Oh my gosh this cake turned out amazing!! It's super fluffy and very moist, and you can still taste the durian in it. This is one of the best cake recipes I've ever used. Highly recommend! (I baked for 50min instead of an hour. Other than that this recipe is absolutely perfect.)
     
  3. My dad handed me down the same Ellice Handy cookbook 30 years ago, and this durian cake is never a miss
     
  4. For those who loves durian (and I certainly do), this is a great recipe. You do have to get better quality durians for the best results.
     
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RECIPE SUBMITTED BY

Hey Everyone! Greetings from Sunny Singapore! I'm am so glad to have found this site. It is waaaayyy better than other sites I've been. I have about 240 cookbooks and my faves are the older cookbooks I got from my mom as I prefer from scratch cooking. I have created several cookbooks dedicated to the use of eggs. I have come across a number of recipes requests for using up lots of eggs. So there they are. http://www.recipezaar.com/members/home/123897/Backtattoos.jpg The above is a picture of me at my office's Annual Christmas cum costume party. I won first prize with that orange costume! The one with the (fake) Tattoos was taken in Dec 2007 when I again won first prize. I love spicy food and the many different kinds of chilli dips different foods calls for!! Love baking, cross stitching, trying my hand now in shoe beading and patchwork and now doing a course on aromatherapy. Oh and am now trying to raise a flower and herb garden but it is not easy as I am a newbie at that too! In some of my recipes, you will note that there is a letter in brackets at the beginning of the name. This is what it means : (A) : Aromatherapy/Homeopathic/Less toxic I'm not crazy about recipes using pre-mix cakes as I am a more from-scratch person. My recipes will have the local name (when applicable) as well as the anglicised name, eg "Au Nee (Sweet Yam Paste). If I had a month off, I'd be in Texas.
 
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