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Durian Butter Cake with Chocolate Chips

Wednesday, 14 December 2011

Looks like durian season is here again as I started seeing pictures of durian on facebook and lots of durian sold in the sidewalk of streets. This should be a brief one as the main fruiting season is usually around June to August. Durian is known as the king of fruits with a spiky exterior and unique smell. To some poeple, it may smell like old stinky socks, smelly garbage, clogged drain or rotten eggs, but to us durian-lovers, we are drawn to the exotic fragrance.

Durian Butter Cake with Chocolate Chips

Fresh is of course the best way to devour the king of fruits but if you can resist the temptation and have some to spare, making durian desserts is also the way to go! I actually made this cake twice. The first cake was a tad dense and dry. After stumbling on a post about how to make the perfect butter cake, I realised it might due to the dense batter. I added a bit of milk to lighten up the batter the second round and it turned out much better, the cake turned out soft and moist.

Durian Butter Cake

Durian Butter Cake with Chocolate Chips

Printable recipe
By Pig Pig's Corner

Prep time: 25 mins
Cook time: 45 mins
Yield: 8-inch square cake

  • 250 g cake flour
  • 1 tsp baking powder
  • 250 g durian flesh (the best you can get)
  • 4 tbs whipping cream
  • 250 g unsalted butter
  • 200 g caster sugar
  • 4 (about 60 g each with shell) eggs
  • 7 tbs milk(more or less depending on the consistency of the batter)
  • Handful of chocolate chips
  • Preheat oven to 150°C (fan).
  • Generously butter a pan and dust with flour, knocking out excess flour. Or, line with pan with parchment paper.
  • Sift together cake flour and baking powder. Repeat sifting into another bowl. Flour will have been sifted 3 times total.
  • Place durian flesh and whipping cream in a food processor and blend until you get a smooth paste.
  • Beat butter until smooth then add sugar slowly at medium-high speed until pale and fluffy. The colour would be like cream cheese.
  • Beat the eggs together in a separate bowl. Gradually add the beaten eggs to the butter mixture (Do not pour it in the butter mixture all at once). Stop the moment it is combined.
  • Gently fold in half of the flour.
  • Mix in all the durian puree until just combined.
  • Gently fold in the rest of the flour.
  • Add milk if the batter is too thick.
  • Pour batter into prepared pan and sprinkle with chocolate chips.
  • Bake at 150°C for about 45-50 mins or until done. [skewer should come out clean]
  • All ingredients should be at room temperature. Batter will curdle if the eggs and liquid are cold.
  • Do not over-beat the mixture when flour is added. You will get a tough cake if you do.
  • Add just enough milk until the batter drops off the spoon by the count of three, its consistency should be like a thick custard.

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