Cempedak King Cake Recipe 🍰

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Cempedak King Cake 🍰
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Cempedak King Cake 🍰

A fragrant, moist, and buttery cake infused with the rich tropical sweetness of cempedak. This easy Cempedak King Cake recipe brings out the fruit’s unique aroma and flavor in every bite—perfectly soft inside with golden caramelized chunks of cempedak on top.

Ingredients

  • •2 Eggs (about 65g with shell per one)

  • •180g Cempedak Flesh

  • •120g Self raising flour

  • •140g Softened Butter

  • •100g Caster Sugar / Powdered Sugar

  • •0.5 tsp Salt

Directions

  • ️In a mixing bowl, combine softened butter, sugar, and salt.
  • ️Beat with a hand mixer on medium speed until the butter turns pale, fluffy, and airy.
  • ️Add eggs one at a time.
  • ️After each addition, beat on low speed until the egg is fully incorporated before adding the next one (to prevent curdling).
  • ️Sift the cake flour.
  • ️Fold it into the batter in 3–4 batches using a spatula with a cutting-and-folding motion until no dry flour remains.
  • ️Do not overmix.
  • ️Fold 2/3 of the cempedak flesh into the batter until evenly distributed.
  • ️Pour the batter into a non-stick baking tin (grease and line if using a regular tin).
  • ️Arrange the remaining cempedak flesh on top of the batter.
  • ️Preheat the oven to 170°C (340°F), top and bottom heat.
  • ️Bake for 60–70 minutes, or until a skewer inserted comes out clean.
  • ️Let the cake cool in the tin, then invert and unmould.
  • ️Slice and enjoy, or wrap the cake tightly in cling film and let it rest overnight — the flavor and texture will improve (“oil returns” to the cake, making it moister and more fragrant).

Tips

  • If your cempedak is very sweet, you can slightly reduce the sugar.
    If the fruit is very juicy, lightly coat it with flour before folding it into the batter to prevent excess moisture.
    For extra aroma, a splash of coconut milk or a drop of pandan essence can be added.
Kelly
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