Durian Pound Cake
Posted by nick musica on
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
- Prep time: 25 minutes active, 45 minutes inactive
- Servings: 8
- Good for: kid friendly, good for parties, breakfast, snacks, vegetarian
- Difficulty: easy
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.
- 8oz ripe durian fruit with seeds removed
- 8oz butter
- 8oz sugar, plus 1 tablespoon
- 8oz eggs
- 8oz flour
- 1tsp vanilla
- ½ teaspoon salt
- Kitchen scale
- Stand or hand mixer
- Small blender or potato masher
- 9in loaf pan
- Offset spatula or spoon
- Preheat the oven to 325 degrees, and prepare a loaf pan by greasing it thoroughly with butter or baking spray.
- Prepare the durian by pulsing the fruit and the tablespoon of sugar in a small blender until almost smooth, or gently breaking it down with a potato masher. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl with a hand mixer, cream together the sugar and butter until very fluffy and the color lightens to a pale yellow. Then add the eggs, salt and vanilla and beat to incorporate thoroughly.
- Slowly add in the flour and beat on low speed until just incorporated. Pour the mixture into the prepared pan while using the rubber spatula to scrape in all the batter.
- Carefully pour the chunky durian fruit puree lengthwise down the middle of the batter. Then, gently run the offset spatula back and forth through the batter to distribute some of the puree, being careful not to encourage the fruit to sink. Lightly smooth the batter one last time for even distribution in the pan.
- Place the durian pound cake into the pre-heated oven and bake for about 45 minutes, or until the toothpick test tells you the cake is finished. Cool before serving.
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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