Ingrients & Directions
1 Durian
6 oz Butter (3/4 cup)
5 oz Sugar (2/3 cup)
4 Egg; separated
6 oz Flour (3/4 cup)
Preheat oven to 350 F.
Remove flesh from the durian and discard the seeds. Puree the flesh
in a food processor. Beat butter and sugar together until smooth,
then beat in the egg yolks. Sift flour and beat it into the butter
mixture. Beat in the durian pulp.
Whip egg whites into stiff peaks and fold them into the mixture. Bake
cake in a greased, 8″ cake pan for 1 hour, or until cake is done when
tested with a toothpick.
Yield: 8 to 10 servings.
From “Exotic Fruits A-Z” by Josephine Baker.
Yields
8 Servings