Cempedak Cake
The freshly baked Cempedak cake tastes crumbly on the outside and soft on the inside. The sweetness of Cempedak and the rich butter flavor.
- Prep time
- 30 min
- Cook time
- 1 hr
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 Eggs (about 65g with shell per one)
- 150 g Cempedak Flesh
- 120 g Cake Flour
- 140 g Softened Butter
- 100 g Caster Sugar / Powdered Sugar
- 0.5 tsp Salt
Instructions
- 1
Mix the softened butter, caster sugar, and salt evenly, and then use a whisk to beat at medium speed. After being beaten, the butter will turn white and fluffy, and also have feather-like textures.
- 2
Add one egg and beat at low speed until the egg and butter are completely emulsified before adding another one.
- 3
Preheat the oven to 170°C.
- 4
Sift the cake flour in 3-4 portions and mix with the folding method until there are no lumps.
- 5
Add 2/3 Cempedak flesh into the batter and mix well.
- 6
Pour the batter into a non-stick mold (normal mold needs to be greased), then spread the rest of Cempedak flesh on the top of the batter.
- 7
Put it into the oven and bake at 170°C for 60-70 minutes.
- 8
After baking and letting it cool, cut it into the size you like. Or wrap it in plastic wrap, it will taste better the next day.