Durian Cake

Durian Cake created by rainna

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!

Ready In:
1hr 20mins
Yields:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

"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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  1. mmaugenest
    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. Rongkui B.
    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. rainna
    Durian Cake Created by rainna
  4. rainna
    My dad handed me down the same Ellice Handy cookbook 30 years ago, and this durian cake is never a miss
  5. philliptan
    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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