Durian Butter Cake With Citrus Frosting
250g unsalted butter
250g caster or fine granulated sugar
4 (grade A) eggs
200g durian flesh
250g self-raising flour & 1/8 level tsp bicarbonate of soda (sift together)
3 tbsp milk
50g-100g cashew nuts
100g unsalted butter
200g icing sugar, sifted
2 tbsp kalamansi (limau kasturi) juice
2 tsp finely shredded kalamansi peel
BRUSH two 18cm cake tins with softened butter and dust with a light sprinkling of flour, tap out excess. (I love tube pans–the ones with holes in the centres as the cakes cook much more quickly and evenly.) Preheat oven to 175°C.
Remove butter from the refrigerator about 15 minutes before using to allow it to soften slightly. Cut butter into smaller bits. Place in mixing bowl with the sugar. Cream, preferably with electric beaters, until light and fluffy.
Crack eggs into a bowl and beat with fork until yolks and whites are well mixed. Add eggs to the butter/sugar mixture (about a tablespoon at a time), beating well after each addition. (Adding the eggs gradually prevents the batter from curdling.)
When all the eggs have been incorporated, add the durian flesh (chop roughly if the pieces are large or lumpy), beating well for a minute or two. Using a large metal spoon or rubber spatula, fold in the sifted flour in three, roughly equal batches, adding one tablespoon of milk after each addition of flour.
Spoon mixture into the prepared tins, level the top and bake in preheated oven for 25 to 35 minutes. Test by inserting a skewer in the middle of the cake–it should come out without bits of batter sticking to it. Once cake is cooked, remove from the oven and allow it to sit in the tin for 5 minutes before carefully loosening it around the edges with a palette knife. Turn out onto a wire cooling tray. Once cake is completely cold, transfer onto a serving platter.
Place the cashew nuts on a baking tray and toast in an oven preheated to 150°C for 10 to 15 minutes or until golden brown. Remove and set aside to cool.
Make frosting by beating the softened butter and icing sugar together until smooth and fluffy. Gradually add the juice and rind, and continue beating until creamy. Cover the (cooled) cake with frosting and sprinkle the toasted cashew nuts over the top. (The above quantity will cover the top and sides of one cake or only the tops of both cakes–you decide!)