Durian was Roddy's [my late youngest brother] favourite fruit. He can spent a lot on this king of fruits and never failed to try out the popular species like Red Prawn, Musang, Koh Tsu Koon, Ling Fong Cheow, the species and the names are endless.
Since today is his lunar birthday, we had offering and prayers in the family home for him. The family being of Taoist faith, a variety of foods were offered during the prayers. To mark his 'birthday', I baked this Durian Cake for him [he passed away on Christmas Day]. Whether he gets to taste it, I don't know!!!!
This is my favourite durian cake recipe which always turn out good. So far, this cake usually gets a thumbs up. While baking you can smell the strong pungent aroma of the durian.
[use 7 inch or 20 cm round or square cake tin]
180 gm butter [I used Golden Churn brand]
150 gm castor sugar
4 egg yolks
150 gm ripe durian puree [use the fine flesh species]
180 gm self raising flour or 180 gm cake flour with 1 1/2 tsp baking powder- sifted
2 tbsp milk
4 egg whites
- Line base and greased the side of a round or square baking tin [I sprinkled some flour around the sides - to get evenly brown sides].
- Cream butter and sugar until light and creamy. Beat in the egg yolks one at a time until well combined. Stir in the durian puree. Mix well.
- Fold in sifted flour and milk until well combined.
- In a separate bowl, whisk egg whites until just stiff. Fold beaten egg white into egg yolk mixture in 3 batches.
- Turn mixture into prepared baking tin.
- Bake in preheated oven at 170 degrees C for 50-60 minutes.
- Cool cake in tin for 10 minutes before turning out to cool on wire rack.
Notes: Visit this site for its'Nutritional Facts [here]