Yes it is DURIAN season here in Malaysia. Every corner of PJ and KL and probably the rest of Peninsular Malaysia will have a make shift stall selling the various types of Durian Kampung (Village Durians), Breeds from D24, 88, Musang King and the lot. I was always intrigued in using Durian as an ingredient in a cake rather than making it into frosting. Much like banana cake / bread where bananas are used to substitute sugar and or added for additional moisture, I used the durian pulp exactly for that purpose.
My first attempt at baking this was not much of a success following an existing recipe found on someone else's blog. Well, the picture was definitely a fantastic looking Durian Cake so I figured, eh, what's the harm right? But soon, I realised that the batter, after baking, was wet and did not rise as it should (despite using self-raising flour). So I decided last night to make my own using my own measurements and voila the results were great! So here's the recipe for all those who want to make it too :-)
250g self-raising flour (sifted)
1 tsp baking powder
1/2 tsp salt
200 to 220g of butter - softened at room temperature
150g caster sugar
3 large eggs
1/2 cup whole milk
310g durian pulp (this can be done a night before or when softening the butter at room temperature)
- First heat up your oven to 180 Degree Celsius. Then butter and flour your loaf tin and lay a piece of greaseproof paper. Set aside.
- Next, beat the sugar and butter together until pale and fluffy. Add one egg at a time, fully incorporating each egg into the batter before adding the next one.
- Sift the flour, baking powder and salt together. You'd be surprised at how the salt adds another depth to the cake.
- Then add the dry ingredients and milk intermittently. Once incorporated, remove from the cake mixer and fold in the durian pulp.
- Spoon into the loaf tin, levelling it and then bake for about 50 minutes or until skewer comes out clean.
- TIP: 10 minutes before the cake is done, cover the cake with tin foil to avoid it from becoming too brown at the top. This also encourages the centre of the cake to continue cooking.
- Remove from the oven and let cool on a cooling rack for 5 minutes before removing from the loaf tin to cool completely.
- Serve with TEA!
I couldn't wait so I had a slice as soon as I could. And boy was it heavenly. So why not try this version out instead of always resorting to having a creamed cake? Certainly a lot healthier right?
NOTE: the sugar content in the recipe is a lot lower than usual because of the natural sugars that the durian pulp has. So, this adds as a way to replace too much sugar in a cake recipe :)
Recipes becoming a norm,