Warning to westerners : Stinking post ahead. Read at your own risk.
Durian season is here. I think. I'm no longer a fan of the durian so I don't keep track. I once was though until I decided to deprive myself of durian for some reason. I have not had durian for the last 30 years since. I know. For durian lovers that is the most disgraceful sin ever. Unforgivable almost. But I had my reasons.
So I'm repenting. A few nights ago I grabbed a few boxes because they were on at 50 per cent disconut at Jusco. Cheap. But not to eat directly. I had a recipe that I've been wanting to try. It comes from the lovely blog of Tracie of Bittersweet. Her mom's famous durian butter cake. Boy it's good. Because I have so much to repent for I also made durian butter or jam or whatever you would like to call it.
I have yet to try it on toast if I can only stop licking it off the spoon. Everything stunk around here. In a heavenly stinking stunking kind of way that is.
I must be dreaming but I think I can smell it from the photo just by looking at it. Can you?
Anyway, please forgive me for not taking a picture of a sliced piece but I was in such a rush for an appointment that I forgot. It's too late now.
But it was soft, moist and buttery and of course it stunk ~ In a heavenly stinking stunking kind of way. Just the way durian devils would like it.
The recipe ~ from Tracie of Bittersweet
I made two 4 inch cakes
250 gm butter
250 gm SR Flour
200 gm sugar
160 gm durian pulp (I used 190 gm)
1-2 T milk
Preheat oven to 170 C.
Cream butter and sugar until light and fluffy. Add eggs one at a time and beat each time after each addition until well mixed and fluffy. Fold in flour and durian pulp and milk alternately until all the ingredients are used up.
Pour batter into a 9 inch round pan that has been greased and lined. Bake for about 40-45 minutes until a toothpick inserted in the centre comes out clean. Let cool a few minutes beore turning out. Serve with the durian butter/jam if you have it.
Durian butter/jam ~
190 gm durian pulp
1/4 coconut cream
1 tap sugar
a pinch of salt
Mix all together and warm it up on low heat stirring all the time for just a few minutes until everything comes together and thickens to a good spreading consistency. Eat.