1    Durian
6 oz Butter (3/4 cup)
5 oz Sugar  (2/3 cup)
4    Egg; separated
6 oz Flour (3/4 cup)

Preheat oven to 350 F.

Remove flesh from the durian and discard the seeds. Puree the flesh in a
food processor. Beat butter and sugar together until smooth, then beat in
the egg yolks. Sift flour and beat it into the butter mixture. Beat in the
durian pulp.

Whip egg whites into stiff peaks and fold them into the mixture. Bake cake
in a greased, 8″ cake pan for 1 hour, or until cake is done when tested
with a toothpick.

Yield: 8 to 10 servings.

From “Exotic Fruits A-Z” by Josephine Baker.