I had some leftover durian flesh from my No Bake Durian Cheese Tart that I made last week so I used that for a pound cake. This is pretty much the same as my Vanilla Pound Cake, just with durian added. If you love durian you gotta try this cake.
If you don’t have a cast aluminum bundt pan you could bake this pound cake in a 8.5-by-4.5-inch loaf pan and increase baking time by at least 15 minutes. Line the pan with parchment paper for easy unmolding. For fluffier cakes with less calories, visit my blog post, Durian Chiffon Cake.
若沒有鑄鋁中空蛋糕模(bundt pan)可用8.5 x 4.5寸的長方模並在內墊牛油紙方便取出蛋糕，但是烘焙時間必須加長至少15分鐘。若怕牛油太肥的話可做鬆軟的戚風蛋糕，詳情請參考榴槤戚風蛋糕。
Durian Pound Cake
For 6-cup bundt cake pan
200 g cake and pastry flour, plus extra for coating
1 tsp baking powder
1/2 tsp salt
4 large eggs (about 200 g)
150 g durian flesh, fresh or frozen
200 g unsalted butter, slightly softened, plus extra for greasing
135 g granulated sugar (I used organic sugar)
35 g trehalose
Preheat oven to 325ºF/160ºC. Butter and flour the bundt pan then tap off excess flour. In a large bowl, sift together the flour, baking powder and salt. In another bowl, mash durian flesh with a fork then stir in 2 egg whites. Set aside.
With a hand mixer or a stand mixer fitted with the paddle attachment, beat softened butter with low speed until smooth. Add sugar and trehalose and beat with medium speed until light and fluffy, 4 to 5 minutes, scraping the sides of the bowl if needed
Beat in two egg yolks until incorporated. With medium speed, beat in the remaining two eggs in two to three additions, beating well after each addition. Scrape down the sides of the bowl.
※to prevent the butter from curdling, only half of the egg whites is incorporated into the butter while the remain is added along with the flour
With low speed, add flour mixture in three additions, alternating with durian-egg white mixture in two additions. Mix until just combined and do not over-mix. Scrape down the sides as needed.
Spoon batter into the prepared pan. Tap the pan several times gently on a work surface to release any bubbles that may have developed and ensure the batter reaches all crevices in the design. Smooth top with a spatula.
Bake for 45 to 50 minutes or until cake is golden, feels firm and a toothpick inserted in the center comes out clean (tent with aluminum foil for the final 15 minutes of baking if the cake appears to brown too quickly). Adjust oven temperature and baking time accordingly for your own oven.
※Baking time would be about 1 hour if loaf pan is used
Cool in pan for 5 minutes before inverting onto a wire rack to cool completely. For best flavor, let cake rest overnight in an airtight container before consuming.
※for a crispy crust, reheat cake slices in the toaster oven for several minutes
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