This is probably the oddest of the cakes I have made from this master Honey Cake recipe. Durian is not really a popular fruit, at least in Western culture, and not so much even in Asian culture. You either like it, and so far I do, or you don't, more than likely because you can't stand the pungent smell. I haven't really been exposed to the smell much, more from thawing frozen durian in supermarkets, not from fresh fresh durian, just off the tree, though I do not dislike that muted smell at least, and actually look forward a little to smelling what little I encounter. This cake turned out really great, the smell of durian comes out distinctly, but it taste more like honey cake than predominantly durian.Durian Honey Cake
225 g sweet butter
250 g runny honey
100 g dark muscovado sugar
3 large eggs
300 g (2-1/4 cups) self-rising flour
225 g frozen fresh durian
2 Tbsp honey
Preheat oven to 300F. Grease a 9-inch springform pan. Allow durian flesh to thaw.
Melt butter, honey, and sugar slowly in a saucepan. Boil for one minute. Leave to cool (caramel will thicken).
Beat in eggs one at a time in the saucepan. Whisk in flour into egg caramel mixture in two batches. Mix durian flesh well into the flour mixture with a whisk.
Pour into the greased pan and bake for 50-55 minutes or until cake is golden brown and spring back when pressed.
Turn out the cake onto a wire rack. Warm 2 Tbsp honey in a small saucepan and brush over the top of the cake to glaze. Leave to cool.