Stinkbomb Cake
For the uninitiated, the durian is Malaysia's King of Fruits. Smells like heaven to some. A rotting corpse, to others. It IS an acquired taste, but I know more admirers than haters.
Outside Malaysia and Thailand, the durian is outrageously expensive (and frozen or freeze-dried, what sacrilege!). While Thai durians are known to be big and fleshy, I personally prefer local Malaysian durians, especially the durian kampung or village durian. They're smaller and probably less fleshy, but way superior in flavour. Maybe it's because they're not harvested from the tree. Villagers wait for the fruit to drop to the ground before collecting them for sale.
Anyway, back to the stinkbomb.
Stinkbomb Cake
Ingredients
250g butter
1 cup sugar
4 eggs
Durian, approximately 300g (I bought the de-shelled durian sold in packs from Giant. Get the RM9.99 pack. There should be at least 8-10 decent sized fleshy seeds. Some recipes call for less durian, but bah, the more stinky the better, I say)
2 cups self-raising floor + 2 tablespoons plain flour, sifted
2 tablespoons milk
1 1/2 cup whipping cream
2 tablespoons sugar
Method
Remove flesh from durian seeds into a bowl. Using a spoon, mash durian flesh with abit of milk to a form a thick paste.
Preheat oven to 170'C.
Cream butter and sugar until fluffy in a cake mixer.
Add eggs one at a time until evenly mixed.
Then half the durian paste and mix evenly.
Add the flour and mix until batter is smooth.
Pour into an 8" round cake tin.
Bake in 170'C oven for 45-50 minutes.
Let it cool (this will take a few hours).
Meanwhile, clean mixer bowl and wipe dry.
Pour whipping cream into cake mixer bowl and whip until soft peaks form (make sure it's nice and really thick). Spoon this into remaining durian paste in the bowl and stir until evenly mixed. Chuck durian cream into the fridge for later. Be warned, it will stink up your fridge.
Durian cream and cake
When cake is cool, spread cold durian cream all over the top and sides. Use the back part of a spoon to dab spots on the cream to create little peaks all over.
Oooh, the smell. But no one complained. Hah!
Outside Malaysia and Thailand, the durian is outrageously expensive (and frozen or freeze-dried, what sacrilege!). While Thai durians are known to be big and fleshy, I personally prefer local Malaysian durians, especially the durian kampung or village durian. They're smaller and probably less fleshy, but way superior in flavour. Maybe it's because they're not harvested from the tree. Villagers wait for the fruit to drop to the ground before collecting them for sale.
Anyway, back to the stinkbomb.
Stinkbomb Cake
Ingredients
250g butter
1 cup sugar
4 eggs
Durian, approximately 300g (I bought the de-shelled durian sold in packs from Giant. Get the RM9.99 pack. There should be at least 8-10 decent sized fleshy seeds. Some recipes call for less durian, but bah, the more stinky the better, I say)
2 cups self-raising floor + 2 tablespoons plain flour, sifted
2 tablespoons milk
1 1/2 cup whipping cream
2 tablespoons sugar
Method
Remove flesh from durian seeds into a bowl. Using a spoon, mash durian flesh with abit of milk to a form a thick paste.
Preheat oven to 170'C.
Cream butter and sugar until fluffy in a cake mixer.
Add eggs one at a time until evenly mixed.
Then half the durian paste and mix evenly.
Add the flour and mix until batter is smooth.
Pour into an 8" round cake tin.
Bake in 170'C oven for 45-50 minutes.
Let it cool (this will take a few hours).
Meanwhile, clean mixer bowl and wipe dry.
Pour whipping cream into cake mixer bowl and whip until soft peaks form (make sure it's nice and really thick). Spoon this into remaining durian paste in the bowl and stir until evenly mixed. Chuck durian cream into the fridge for later. Be warned, it will stink up your fridge.
Durian cream and cake
When cake is cool, spread cold durian cream all over the top and sides. Use the back part of a spoon to dab spots on the cream to create little peaks all over.
Oooh, the smell. But no one complained. Hah!
Wandernut was hungry on 3:53 PM
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