If you’re able to get your hands on some cempedak, or if you have any stored in the freezer, why not try this flavoursome cempedak loaf cake? The buttermilk in the recipe makes the end result moist and light, allowing it to taste great without any icing.
This cake is perfect for afternoon tea, or served with a scoop of vanilla ice cream for a delicious dessert.
- 250g salted butter, at room temperature
- 150g castor sugar
- 200g self-rising flour
- 50g buttermilk
- 200g cempedak, deseeded
- 1 tablespoon vanilla essence
- 1 teaspoon salt
- 4 eggs
- Preheat the oven to 180°C.
- Lightly grease a 30cm loaf pan with some melted butter.
- Blend half the cempedak with the buttermilk and slice the other half into small chunks. Set aside.
- Sieve the flour into a bowl. Add the salt and mix well. Set aside.
- Using an electric mixer, beat the butter and sugar until well combined or until the mixture turns pale yellow. Add the eggs one by one, beating well until creamy. Scrape down the sides for an even mix.
- Add the vanilla essence and mix well.
- Fold in the flour and mix well.
- Pour 1/3 of the batter into the greased baking pan.
- Spread two tablespoons of the cempedak puree and some chunks of cempedak evenly.
- Pour the remaining batter into the cake pan. Spread the remaining chunks of cempedak, then shake the pan lightly to distribute cake batter evenly.
- Bake until golden brown, about 45 to 50 minutes. Use a cake tester or skewer to check if it is cooked.
- Remove the cake from the oven and let cool on a wire rack for five minutes. Cut into pieces and serve warm or at room temperature.
- Depending on your oven, the cake may require more than 50 minutes to bake. To prevent the top from browning too fast, cover the pan with aluminium foil or parchment paper.
- You may replace the buttermilk with yogurt or sour cream.
This article first appeared in butterkicap.com.
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