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Durian Cake ~ Malaysian Monday No. 5


Durian, the King of Fruits in Malaysia is in season now.  This thorny fruit may be fragrant to some but offensive and overpowering to others.  While some may describe the fruit as 'smells like hell but tastes like heaven'!  The long lingering  odour has led to the fruit being banned from hotels and public transportation in South East Asia.  The pulp comes in shades of yellow and white with a subtle flavour, succulent and creamy and if you can stand the smell it's delectable and sweet.
Durians are not plucked but allowed to fall and that's the best time for eating.  As they're highly nutritious, it's not advisable to consume this fruit in excess.  Pregnant women and people with high blood pressure are traditionally advised not to consume durian.  The seeds are believed to posess a toxic property that causes shortness of breath.  Also it is generally advised not to have alcohol after consuming durians.
Durians are believed to be heaty and one way to counteract this warm or heaty effect is to pour water into the empty shell of the fruit after the pulp  has been eaten, you can add in a pinch of salt, then drink the water.  Sounds like a grandmother's story, but it works.  Another way is to eat  'mangosteens' which is supposed to have a cooling effect.


Now, back to my Durian Cake which is adapted from  'Kitchen Corner'  with a very slight modification.  I reduced the sugar a bit and this cake is soft, moist and with a subtle durian flavour ......... it's sheer yummy!



Whole durian before prising it open.  Exposed durian with whitish pulp which has a very slight bitter taste.
The last picture shows a cute, small durian with yellowish creamy pulp.









To me, this cake tastes much better the next day, kept refrigerated in a container and eaten at room temperature.

Ingredient
  • 250 gm butter/margarine
  • 170 gm caster sugar     (I reduced to 150 gm)
  • 4 eggs
  • 250 gm durian flesh
  • 230 gm self-raising flour
  • 1/8  level tsp baking powder
  • 1/4  level tsp bicarbonate of soda
  • A pinch of salt
Method
  1. Lightly grease and flour a Bundt tin, set aside.  (You can opt to use other cake tins).
  2. Sift flour, baking powder, bicarbonate of soda and salt, set aside.
  3. Beat butter and sugar till light, creamy and fluffy. 
  4. Add in eggs one @ a time, mix well.
  5. Stir in durian flesh and mix to combine.
  6. Fold in sifted flour and mix well, scraping from the bottom and sides of the mixing bowl.
  7. Pour into mould.
  8. Bake in preheated oven @ 180 deg C for about 45 to 50 mins.  Test with a skewer till it comes out clean.
  9. Let cake cool in mould for about 5 to 10 mins, before removing onto a wire rack to cool.







Do find out more from this ' site '


Comments

  1. I wish I could try a couple of slices of this gorgeous-looking durian cake!

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  2. YUM! Will try to make it with frozen Durian since we don't have fresh one here. You never failed to amaze me with your creative cooking.
    Bravo!

    ReplyDelete
  3. this looks so moist ! i am not a big fan of durian but i am definately sure that my partner will LOVE this cake!

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  4. Great, easy, just the right color. Truly devine.

    Brooke
    http://www.momentsofelegance.com

    ReplyDelete
  5. Wa ...durian fever still on ....:) nice cake. Thanks for the recipe :)

    ReplyDelete
  6. sorry but durian is just not my cup of tea... heh

    ReplyDelete
  7. I love to have a few slices Aunty Cheah :) We always have mangosteens after durian too :)

    ReplyDelete
  8. the cake looks so delicious, I wanna ve a slice pls :)

    ReplyDelete
  9. Haha, when I was young, I used to hate the smell so much. But now that when I am in a place where I can hardly find this fruit, I start to love it! Thanks for the recipe !

    ReplyDelete
  10. Oh you are making me crave durian! But I know if I tried to make this, everyone in the house would run away :) Never mind, as my mum always says "less men, more share!" Yummy cake and thansk for joining us again.

    ReplyDelete
  11. Angie
    Have you ever tasted durians before?

    Sonia
    If you use frozen durians, discard any excess water after thawing. Bake for 50 mins. Try it and let me know, ok?

    I SO HUNGRY
    Yes, not everyone likes durians.

    Brooke
    Thanks for dropping by!

    Elin
    Thanks, Durian Queeen!

    penny
    Excusable, some like it while some spurn it!

    3 hungry tummies
    Be my guest!

    Jess
    You are most welcome to help yourself, ha, ha!

    Weng
    Thanks for visiting!

    Shaz
    Thanks. Yes, less man more share!

    ReplyDelete
  12. This must be the NO. 1 cake in the world...or the King of all cakes since it's made from the king of fruits! :D How I wish I can have a slice....missing home now :(

    ReplyDelete
  13. MaryMoh
    Thought you just went home not too long ago, now getting homesick again! Must be the durian, ha, ha!

    ReplyDelete
  14. Wish I could have a piece right now! It's lunchtime:D I can't make this cake because my boys do not like durian, pity isn't it? Such a lovely moist cake!

    ReplyDelete
  15. my family prefer fresh durian and eating them straight, no chance to try out this yummy recipe.

    ReplyDelete
  16. Jeannie
    Yes, what a pity!

    Sonia
    Next time buy more, keep in the fridge and make the next day!

    ReplyDelete
  17. I miss durian! The cake looks so moist!

    ReplyDelete
  18. pigpigscorner
    Thanks, it's real moist, tastes good after chilling!

    ReplyDelete

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