cempedak cake lapis

The Most Fragrant Cempedak Cake Lapis – Everyone Will Want More!

CategoryCooking MethodTagsDifficultyBeginner
Yields1 Serving
Yields1 Serving

The cake lapis, a musthave in the goodies spread during Aidilfitri celebrations, now comes in a variety of additions. Here we introduce the cempedak cake lapis where ripe cempedak flesh is blended into puree and mixed into the dough; a thin layer of which will then be arranged on top of every layer of cake during the baking process.


 340 g butter
 15 g condensed milk
 400 g whole eggs
 151 g icing sugar
 100 g superfine flour
 80 g cempedak puree
 80 g cempedak flesh



Line the bottom of a creased, 7-inch cake pan with parchment paper. Preheat oven to 150°C.


Beat butter with condensed milk in a KENWOOD Chef Sense and cempedak puree until smooth. Set aside.


In another bowl, beat egg yolks and icing sugar until pale and thick.


Fold butter cempedak mixture into egg yolk mixture.


Fold in sifted flour in two batches until combined.


Switch the oven to the grill function. Set cake pan in oven for a minute.


Ladle about 80 gram batter into pan and spread evenly. Bake for 5 minutes, until top is brown. Scatter few slices of cempedak flesh over and pour another ladle of batter over. Bake each layer for about 7 – 10 minutes until golden brown.


Once the final layer of the cake is baked, return the oven to the bake function. Cover the top of the cake with aluminium foil and bake for another 5 minutes.


Remove and allow to cool on a wire rack.

how to make cempedak cake lapis

This recipe uses Kitchen Machines

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