This was quite a high maintenance recipe, setting me back a whopping 10 egg yolks, 5 egg whites and a whole block of butter 🧈. On top of that, I had to use the better part of my discretion in interpreting the recipe, pureeing the cempedak flesh (when it wasn’t specified) to better incorporate its flavor into the batter and to extend the baking time by over 20 min because 18 minutes simply did not make sense for a 1-pound loaf pan of batter. The outcome, thankfully, a rich, moist, fragrant and flavorful cake, unapologetically of cempedak.