Servings: 8 people
Calories: 350kcal
Cost: $15
Equipment
- Mixing Bowls
- Electric Mixer
- Loaf Pan (9-inch)
- Wire Rack
- Parchment Paper
Ingredients
- 1 cup fresh durian flesh seeds removed
- 1 cup unsalted butter softened
- 1.25 cups sugar
- 4 large eggs at room temperature
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.25 teaspoon salt
- 1 teaspoon vanilla extract optional
Instructions
- Prep the durian by mashing it with a fork until smooth but textured.
- Cream together the softened butter and sugar until light and fluffy (about 5 minutes).
- Add eggs one at a time, beating well after each addition.
- Mix in the mashed durian flesh and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture without overmixing.
- Pour the batter into a greased 9-inch loaf pan lined with parchment paper.
- Bake at 350°F (175°C) for 50-60 minutes until golden brown and a toothpick comes out mostly clean.
- Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
Notes
Use ripe, fresh durian for the best flavor; varieties like Musang King produce excellent results. Be cautious not to overbake the cake to maintain moisture; check for doneness 5 minutes early. Explore variations such as durian cake rolls or adding dark chocolate for a different flavor profile. Store the cake tightly wrapped at room temperature for 3-4 days or in the refrigerator for up to a week. It can also be frozen for up to three months.
Nutrition
Calories: 350kcal | Carbohydrates: 45g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 70mg | Sodium: 150mg | Potassium: 200mg | Fiber: 2g | Sugar: 22g | Vitamin A: 10IU | Vitamin C: 15mg | Calcium: 2mg | Iron: 5mg
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