Saturday, 19 July 2014

Recipe ~ Gluten Free Cempedak Cake

Artocarpus integer (wikipedia), commonly known as cempedak is a native fruit in southeast asia, like Malaysia and Indonesia. It's same family to Jackfruit, which has a very nice fragrance and sweet taste, a very good choice for baking, or just frying.

I'm a lazy bum, I'll always opt for for recipe as simple as possible, yet delicious. Today, i'm to going share a simple recipe of making cempedak cake. At the same time, I have non gluten-free cake for comparison, to give us an idea how different in making gluten free cake.

Ingredients (for 3-4 servings):

Gluten Free Cempedak Cake                             Non Gluten Free Cempedak Cake
100 grams grapeseed oil                                      125grams butter

100 grams sugar (I typically reduced to 80g)         100 grams sugar
125 grams gluten-free flour                                 125 grams self raising flour
2 eggs                                                                 2 eggs
100 grams of chempedak flesh, deseeded             100 grams of chempedak flesh, deseeded


  • Mix sugar and butter into mixer, and stir until fluffy.
  • Add flour and eggs alternately. (Make sure you have sifted the flour)
  • Mix in cempedak flesh gently with spatula.
  • Bake at 180deg C for 45 minutes.


Peel off the fruits, use a kitchen scissor to cut the flesh to tiny pieces.
I'm using Healtheries Simple Wheat and Gluten Free Baking Mix.
Batter of "Non Gluten Free" and "Gluten Free".

 "Non Gluten Free" and "Gluten Free" Cempedak.
The baking mix i used has pre-mixed with raising agent, so i was very happy to see the cake raised as well as non gluten-free cake. The texture of gluten-free cake is much more "sticky" as compared to cake from all-purpose flour. This is most probably because it's using rice flour instead of wheat flour. The taste wise, to be honest, non gluten-free cake may still taste better, which i find it has the fragrant of wheat. After all, gluten-free cake is still good to go with the cempedak fruit fragrant and sweetness within it.
A very sastifying baking :)


1 comment:

  1. Just a question, pardon my ignorant because I have not baked any gluten free cake before. - I noted in your recipe about, the non-gluten version uses self rising flour but for gluten free version, there is no "rising agent" added. May I know baking with gluten free flour no need any baking powder of sort? Thanks