Fruits as rare as durian are perfect for classic recipes because you’ll always experience something that’s both surprising and familiar. That’s why we like to bake durian into a classic, un-mess-up-able pound cake for durian newbies. Let’s face it, durian can be a little intimidating to the uninitiated, but our good friend the poundcake makes for a sweet introduction to cooking with durian.
We’re pro-pound cake because equal parts sugar, butter, eggs and flour are combined in three easy steps and just one bowl to clean! Durian pound cake can be made the night before, and like any pound cake recipe, this one tastes even better after spending a night wrapped up in the fridge. Both the batter and the cake can be frozen for up to two months.
DURIAN POUND CAKE RECIPE
The classic pound cake batter will be zhuzhed up just before baking with a simple, sweetened durian puree that will disperse into the cake as it bakes. Swap in coconut oil for butter for a tropical flavor to compliment the durian fruit. If you’re feeling ambitious, try separating the eggs and beating the egg whites until soft peaks form before folding them into the final batter. This will produce an even fluffier pound cake texture.
Serve with whipped dairy or coconut cream spiced with cardamom to make this decadent durian dessert even more special!
Modify this durian pound cake recipe by using cupcake or muffin tins for individual durian treats.
Store leftover pound cake on the counter in a covered container, or wrap in freezer-safe food wrapping to store in the freezer for up to a month.
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