Durian cake

Ingredients for 1 servings:

• 200 ml coconut cream or
• Coconut milk, thick
• 350 g fruit – flesh of the durian fruit
• 4 large eggs
• 200 g sugar
• 250 g flour, smooth
• 1 packet of baking powder
• Flour for the baking sheet

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

exotic cake with coffee or tea.

Bring the coconut cream to a boil in a small saucepan and then refrigerate. Purée the durian flesh in a blender; if it’s truly ripe—that is, creamy—it’s sufficient to mash it with a fork. In a bowl, beat the eggs with the sugar until frothy, then mix in the flour, baking powder, durian flesh, and coconut milk. Spread the mixture onto a floured baking sheet and bake for 30–40 minutes at 175°C (350°F), or 160°C (320°F) with fan assisted oven. When the surface is nicely browned, pierce the center with a fork; if the fork comes out clean, the cake is ready. The durian fruit comes from Malaysia, the Philippines, or Hainan (China) and has an indescribable taste and aroma. Some people don’t like it, but those who have tried it once will eat it again and again.