Monday 30 June 2014

Durian Butter Cake

What would you do when you have lots of leftover DURIANS? This is a back-post of what I did. I added them to my bakes to make a Durian Butter Cake.

I made some changes to a butter cake recipe that my friend passed me for this cake. It turned out very moist as I added loads of durian! Perhaps I should not have been so greedy to dump in so much durian...but then again, I'm not complaining as I simply love durians!

Durian Butter Cake
makes a 8" round cake

250g butter
200g sugar
5 eggs
250g self raising flour, sifted
1 tsp vanilla extract
50ml fresh milk
350g durian flesh (To reduce to 250g so that the cake is not so 'wet')

1. Preheat oven at 200ºC.

2. Grease a 8" round pan.

3. In a mixer, cream butter and sugar on medium speed till white and fluffy.

4. Beat in eggs, one at a time and add vanilla extract and durian puree gradually.

5. Fold in half the sifted flour with a spatula, followed by milk and then the remaning flour.

6. Ensure batter is of dropping consistency.

7. Pour batter into prepared pan.

8. Bake for 45 min or until skewer inserted comes out clean.

9. Remove cake from the oven and allow to cool completely on a wire rack.

1. Use good quality butter.
2. Allow cake to cool completely before cutting.
3. Cake is best consumed within 1-2 days.

Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.

1 comment:

  1. Thanks for sharing. I just followed your recipe and YES it's really moist. I used 350gm durian flesh too.



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