Ah.. Cempedak, one of my favourite fruits. It’s so fragrant and sweet, much richer than a jackfruit. Cempedak smells really strong, but I guess its smell is not as ‘unique’ as a durian so perhaps foreigners may like it more. Don’t get me wrong – I love durian too. 😛
I made this a few months back when cempedak was in season and abundant. My mum bought a big cempedak from the supermarket and we were very excited to open and eat it. To our dismay, the fruit only contained three small pieces of fruit! Super disappointing, considering it was $4!
So my dad went to buy another cempedak. This time he bought a bigger and HEAVIER one. We opened it and inside was about 20 ripe and sweet fruit pieces. Lesson learnt – when picking cempedak, do not just look at the size of the fruit. You need to weigh it too to make sure there is substance inside.
CEMPEDAK BUTTER CAKE
From Violet Chen Fenying
Butter: 250g (room temperature)
Sugar : 200g
Whole Egg: 5 pcs
Plain Flour: 250g
Baking powder: ½ tsp
D (Mixed well, soaked for ½ an hour)
Fresh Milk: 60g
Cempedak flesh: 200g (diced)
- Place Ingredients A in the mixer and mix till well combined.
- Add eggs one at a time, combine well before adding 2nd egg, beating till light and fluffy.
- Alternate Ingredients C & D, adding in 3 additions and mix well.
- Pour batter into a buttered 20cm mould.
- Bake in 180°C pre-heated oven for approximately 50 mins. Cool for 10 mins when the cake is out of the oven. Remove cake from the mould and cool on a cooling rack.
- When cooled, cut into pieces and serve.