Every year during the period between June and September, this "spiky" green thorns fruit known as "Durian (榴莲)" can be found everywhere in the HDB market area or some local supermarkets fruit section (fruits remove from shells and tightly sealed). So is either you love or hate this fruit due to it's strong odour where some said it is fragrant while others might find it distinguishing.
Last week while thinking of what to do with those "excess" Durian in the fridge, I do a quick post from "instagram" via Cuisine Paradise Facebook page and I received many interesting suggestions (read more HERE) within a short while. So after browsing through the comments, I decide to make some Durian Butter Cake for afternoon tea as well as a giveaway to mum's friends.
Durian's shape ranges from oblong to round and the colour of its husk is either green to brown with its flesh pale to darker yellow depending on the species. There are many species around and the most common and popular few in Singapore are "D24", "XO", "Mao Shan Wang", "Red Prawn" and etc (which is on the higher price range that goes by weight). Or you can choose those "Kampong Durian (甘榜榴莲)" which price as low as "S$0.50 - S$1.00" (smaller in size) each Durian.
DURIAN BUTTER CAKE
From the photos of the cake in this post you can more or less visualize the texture which looks moist, soft, rich and "super fragrant" (too bad you can't smell it virtually) due to the amount of durian pulps added. And during the baking time, you will be amazed on how aromatic your house smells like provided you are a Durian lover.
(Make 4: 5.5 x 9.5 x 4.5cm | Preparation: 10 minutes | Baking: 40 minutes)
250g Self-Raising Flour, sifted
250g Unsalted Butter, soften
200 - 220g Caster Sugar
5 Eggs (55g each)
350g Of Fresh Durian Pulps
50ml Fresh Milk
1 Teaspoon Vanilla Extract
Method:-1. Scrap the flesh of the Durian into a bowl and set aside for later use.
2. Preheat the oven to 170 degree.
3. Cream the butter and sugar together until light and fluffy (beating with an electric mixer for about 5 minutes on medium speed).
4. Add in 1 egg at a time, beating well in between each additions.
5. Beat in Durian pulps till combined, using a rubber spatula to fold in half the sifted flour (careful not to over-stir or beat the mixture) and follow by milk and remaining flour.
6. Divide the batter into the prepared casing, hollowing it out slightly in middle to prevent it rising to a dome in the centre. (you can add in some extra durian pulp on top like what shown in the 1st photo above).
7. Bake the cake in preheated 170 Degree Celsius oven for 40 - 45 minutes or until a skewer insert in the middle and come out clean.
8. When cooked, remove cake from the oven, allow it to cool completely on a wire rack before cutting.
DURIAN ON BAGUETTE
Buah Keluak Toast where by I used some of the leftover Buah Keluak paste to make the toast. But as for this "Durian On Baguette" is so simple that I just spread some durian pulp (I have kept some in the fridge from previous night dessert) on freshly toast baguette which makes it so yummy and similar to ice-cream on warm toast effect. For more recipes using Durian, you can refer to the post HERE.
Been trying to get durian but most of the stalls already dis continued selling it. Tried the latest batch and the result was unsatisfying. Guess I will have to KIV this one till next season.ReplyDelete
Yup. Agreed now most of the Durian stalls are dying down and what we get now are mostly end season stuffs. Not as good quality as few weeks back :)Delete
If I ever eat durian, I want to eat your durian butter cake! I've smelled it before and kind of want to try, but never had a chance so far (I saw in supermarket, but don't know how to eat it). You make such a cool recipe, Ellena!ReplyDelete
Durian can be a favourite or HATE to some people because of it's strong odour. And those frozen one from the supermarket are usually not as good as what we have over here. So next time if you have a chance to visit Singapore or Malaysia during june - Aug, you must try it out :)
I am not a fan of durian. But I did try making butter cake on several occasions. Any idea if the cake is too dry and dense what went wrong? My guess is beat too much or never fold correctly. am I on the right track =)?ReplyDelete
Butter cake usually required same amount of butter, sugar and flour with appropriate numbers of eggs to create a good batter in order to achieve the soft, moist texture of butter cake. For your case mb is the butter or the sequent you fold in the ingredients.
These durian butter cakes look delicious and decadent. I which I can get some fresh durian here so I can make this cake.ReplyDelete
Ya Amy, it's quiet hard to get decent durian over at your end. But no worries you can always make normal butter cake which is great for tea time too :)Delete
Thanks for your great recipe, Ellena :) I have just baked this durian cake and my family like it so much and of course that include myself. The cake is so soft and yummy.ReplyDelete
Thanks for sharing your baking thoughts with us. I am glad that you and your family love the Durian Cake :)
Thanks for the wonderful recipe, Ellena. Have tried baking this cake and it came out great, soft and moist and it really tastes great~so yummy. My family loves this cake very much.ReplyDelete
Just baked the cake for 45 mins and my skewer came out clean and dry when checking for doneness in the middle. However after it has cooled and I cut into half, the middle was still gooey. Is that the durian pulp and therefore edible? I popped it back into oven for another 10 mins but still gooey. Just want to know that it can be eaten? Other than that, the cake was very yummy
Regarding your questions about the durian cake:-
1. Depending on your size of the cake for a 7"-8" cake, 45 - 55mins baking time like what you did is more than enough to get it cooked so I am your cake is fully baked unless something went wrong with your batter.
2. Is your Durian Pulps in lumpy form or more creamy paste consistent as lumpy form might might those gooey parts that you get from the cake.
3. If you have a photo of the cake(interior part) you can email me at email@example.com which I can take a look :) Because as you can see mine is except for the durian topping, the internal of the cake is smooth like normal butter cake texture. (no gooey parts like what you mentioned)
I am a Singaporean living in KL and I was so pleased to come across your recipe today. I had bought some lovely Maosang King durian and tried using it in the cake - it came out wonderful. Even my British hubby, who typically screws up his nose when I eat durian, enjoyed the cake. My next door neighbour knocked on my door and asked me what I was cooking cos it smelled so lovely. Thanks!!
hi there, about how many durian seed to get 350g of durian plup?ReplyDelete
Can I use salted butter for this cake?
Hi Janice, Yes you can. But best is still go with unsalted for fruit or else the taste might not be well balance and also unsalted is better for health too :)Delete
Just wanna say your recipe is a perfect score! Thank you so much for sharing this recipe. It is moist and super fragrant! My mother in law even ask for extra helping! I will be baking it again tonight for my friends tomorrow. Awesome! Keep posting yummy recipes!
Thanks for your kind words and I am glad you and your family love this Durian Butter cake recipe :)
Hi Ellena, I am so happy to see your recipe blog. Thanks for sharing the recipe with us. I baked the durian cake yesterday night and the cake was soft, moist and delicious. My family enjoyed it so much.ReplyDelete
HI Ellena, I am also so happy to see your recipe blog and your durian butter cake recipe. I was thinking of baking a durian cake seeing durians are aplenty now, and decide to google the recipe.. and your blog came up. I can't wait to try it. Can I use a 7-8 inch square pan for your recipe ?ReplyDelete
Hi Ellena, I googled for a durian cake recipe and I found yours. I'm glad I decided to give it a try as it turned out very well. The cake is moist & fragrant. My family loves it to the max. Thank you so much for sharing.ReplyDelete
I would like to make this durian cake for my mum's birthday in 2 weeks time. Would like to ask if this recope is suitable for an 8 inch round cake pan? And how many durian seeds would make up to 350g of durian pulp?
I saw some of them asking these questions but I dun see your reply.
Would really appreciate if can ans my enquires.. thanks in advance