This is a classic butter cake recipe with a difference. Real durian for flavour and fragrance, and the ground almond makes the cake beautifully moist. Eat with a scoop of durian ice cream for a rather decadent experience.
250g unsalted butter
250g unrefined caster sugar
4 large eggs
200g self-raising flour
50g ground almonds
a pinch of baking powder
pulp from 1 durian, mashed into a smooth paste
Leave the butter and eggs out so they are at room temperature before you start. Pre-heat the oven to 180C/350F/Gas 4. Prepare the cake or loaf tin, 20cm in diameter by lining with grease-proof paper.
In a large mixing bowl, cream together the butter and sugar with a wooden spoon or in a mixer until light, pale and fluffy. Beat the eggs in a separate bowl and add them to the creamed mixture a tablespoonful at a time. Swiftly beat the mixture until the egg is incorporated. If you add the eggs slowly like this the mixture will not curdle. Another good tip is to add a tablespoonful of sifted flour with the egg if the mixture show any signs of curdling.
When all the eggs are incorporated, fold in the sifted flour and baking powder with a metal spoon, using gentle folding movements to keep the air in the mixture. Add the ground almond and durian paste; again fold into the mixture gently.
Pour the cake mixture into the prepared tin, spread it out evenly with the back of a spoon. Transfer to the oven and bake for 55 minutes or until a skewer comes out clean. Leave in the tin for 10 minutes before turning out onto a wire rack to cool.