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.
Servings: 2 Eggs Portion
Calories: 360kcal
Equipment
- 8" Oval Mold
Ingredients
- 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
- 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.
- Add one egg and beat at low speed until the egg and butter are completely emulsified before adding another one.
- Preheat the oven to 170°C.
- Sift the cake flour in 3-4 portions and mix with the folding method until there are no lumps.
- Add 2/3 Cempedak flesh into the batter and mix well.
- 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.
- Put it into the oven and bake at 170°C for 60-70 minutes.
- 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.
Video
Nutrition
Serving: 1piece | Calories: 360kcal | Carbohydrates: 38.8g | Protein: 4.5g | Fat: 21.9g | Saturated Fat: 12.5g | Cholesterol: 105mg | Sodium: 350mg | Potassium: 156mg | Fiber: 1.5g | Sugar: 16.8g | Calcium: 18mg | Iron: 1mg