150 g sugar
175 g flour
175 g butter
4 eggs separated
Preheat the oven to 180°C. Remove the flesh from the durian and discard the seeds. Puree the flesh in a food processor.
Beat the butter and sugar together until smooth, then beat in the egg yolks.
Sift the flour and beat it into the butter mixture. Beat in the durian pulp.
Whip the egg whites into stiff peaks and fold them into the mixture.
Bake the cake in a greased 20 cm cake tin for one hour or until the cake is done when tested with a toothpick. Makes 8 serves.
DATE: May 1994
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