Tuesday, 24 July 2012

Durian Butter Cake


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)

Ingredients:
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


This "special" idea comes from one of my recent post on the 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.

21 comments:

  1. 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
    Replies
    1. 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
  2. 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
    Replies
    1. Hi Nami,

      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 :)

      Delete
  3. 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
    Replies
    1. Hi FoodieFC,

      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.

      Delete
  4. These durian butter cakes look delicious and decadent. I which I can get some fresh durian here so I can make this cake.

    ReplyDelete
    Replies
    1. 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
  5. 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.

    Cheers, Lily
    Singapore

    ReplyDelete
    Replies
    1. Hi Lily,

      Thanks for sharing your baking thoughts with us. I am glad that you and your family love the Durian Cake :)

      Delete
  6. 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.

    Cheers, Lily
    Singapore

    ReplyDelete
  7. Hi Ellena,

    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

    ReplyDelete
    Replies
    1. Hi Weyfarer,

      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 ellenaguan@hotmail.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)

      HTH
      Ellena

      Delete
  8. Ellena,

    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!!

    ReplyDelete
  9. hi there, about how many durian seed to get 350g of durian plup?

    ReplyDelete
  10. Hi Ellena

    Can I use salted butter for this cake?
    Tks, Janice

    ReplyDelete
    Replies
    1. 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
  11. Hi Ellena,

    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!

    Love,
    Esther

    ReplyDelete
    Replies
    1. Hi Esther,

      Thanks for your kind words and I am glad you and your family love this Durian Butter cake recipe :)

      Delete
  12. 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.

    Best regards,

    Lynn Cheah

    ReplyDelete
  13. 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

Dear All,

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Regards
Ellena (Cuisine Paradise)

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