| Prep: 20 mins | Cook: 50 mins – 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 364 | 14g | 8g | 63g |
| sugars | fibre | protein | salt |
| 39g | 1g | 5g | 0.15g |
Greetings, dear food enthusiasts! I cannot help but get excited every time I think about my latest discovery in the realm of baking—one that I’m certain will tantalize your taste buds just as much as it has mine: The Cempedak Cake, a tropical delight brimming with unexpected flavor profiles.
The Exotic Charm of Cempedak Fruit
Unknown to many outside Southeast Asia, the cempedak fruit offers a unique flavor that gives this cake its distinctive tropical appeal. The cempedak fruit—which is closely related to jackfruit and breadfruit—is sweet and fragrant when ripe, a factor that lends an especially intriguing complexity when paired with the familiar comfort of a well-baked cake. This tantalizing and, dare I say, exotic fruit adds an extra layer of depth to the mold of an otherwise traditional butter-based cake recipe.
Coming from a family deeply rooted in French culinary traditions and being raised amidst Louisiana’s melting pot of flavors, my path in life inevitably led me towards exploring various pairing possibilities, fusing together different cuisines and creating recipes that are both relatable and thrilling for the discerning palate. The Cempedak Cake perfectly represents the essence of that culinary blend.
A Nutritional Bonus
Beyond all the flavor benefits, it’s worth giving this recipe a try for its health benefits too. The cempedak fruit is not just exquisite to savor but is also packed with nutrients. It’s rich in vitamins such as Vitamin C and Vitamin A, as well as dietary fiber. Baking with such a versatile fruit not only uplifts the tasting experience but also gives you a delicious way to supplement your diet with essential nutrients. Couple that with the healthy fat from the butter, protein from the eggs, and the calcium from the milk, and we’ve got ourselves a cake you can feel good about!
As with any dessert, the Cempedak Cake can be paired well with a fresh pot of tea or a warm cup of black coffee. Its unique flavor also makes it a fitting conclusion to an exotic meal, such as a spread of delicate Thai dishes or robust Malaysian delights.
In a world that’s populated with endless variants of cakes, from the French Éclairs to the Southern-style pound cake, I believe the Cempedak Cake stands out for its compelling harmonization of the familiar and the exotic. I wouldn’t be exaggerating to say that this cake recipe is a gastronomic adventure waiting to happen. So, why not put on that apron and let the baking begin!
What You’ll Need
- 1 cup of all-purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of fine sea salt
- 1/2 cup of unsalted butter, softened
- 3/4 cup of granulated sugar
- 2 large eggs
- 1 teaspoon of pure vanilla extract
- 1/4 cup of whole milk
- 1 cup of ripe cempedak fruit, de-seeded and mashed
- 1 cup of confectioners’ sugar for the icing
- 2 tablespoons of fresh lemon juice for the icing
Method
Step One
Start by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour your cake pan or line it with parchment paper.
Step Two
Take a medium-sized bowl and combine your dry ingredients. This includes your all-purpose flour, baking powder, baking soda, and fine sea salt. Mix them together until they’re effectively combined.
Step Three
Now pick a larger bowl and mix together your butter and granulated sugar. Beat them together until the mixture becomes light and fluffy. This should take about 2-3 minutes.
Step Four
Afterwards, add in your eggs one at a time, thoroughly mixing after each one. Next, put in your vanilla extract.
Step Five
Slowly add in your dry ingredient mixture to the larger bowl while alternately adding the whole milk. Start and end with the dry mixture. Mix the cake batter until it’s just combined, be sure not to over-mix.
Step Six
Fold in your ripe cempedak fruit into the batter. Make sure it’s de-seeded and mashed before adding.
Step Seven
Pour your batter into your prepared cake pan. Bake your cake in the preheated oven for about 25-30 minutes or until a toothpick inserted in the center comes out clean.
Step Eight
While your cake is cooling, prepare your icing. Mix together confectioners’ sugar and fresh lemon juice until it’s smooth and pourable. Adjust the thickness by adding more juice or sugar as necessary.
Step Nine
Once the cake has completely cooled, pour your icing over the top. Allow the icing to set before serving. Enjoy your delicious Cempedak Cake.
