Lychee Cake
Ingredients
- 266.7 gLitchi chinensis Sonn. (fresh, pitted and patted dry)
- 133.3 gWheat flour (sifted)
- 100 gWhite sugar
- 2 pcEgg
- 66.7 gUnsalted butter (melted)
- 66.7 mlCoconut milk
- 0.7 tspBaking powder
- 0.7 pinchFleur de sel
Method
A dense, moist crumb punctuated by fruit pieces that burst in the mouth. The natural rose scent of the lychee fills the room as soon as it leaves the oven.
- 1
Peel and pit the lychees. Press them firmly between two paper towels to remove excess juice that would make the batter soggy.
- 2
Whisk the eggs with the white sugar until the mixture turns pale and doubles in volume. Pour in the melted butter and coconut milk in a steady stream while continuing to mix.
- 3
Fold in the sifted wheat flour and baking powder. Add a pinch of fleur de sel. Mix gently until you have a smooth batter without any lumps.
- 4
Add the lychee pieces to the batter. Pour into a buttered mold. Bake at 180°C. The cake is ready when a knife blade comes out clean and the top is golden brown.
Frequently asked questions
How do you get this dish right?
- Don't skip the paper towel step, otherwise the lychees will sink to the bottom and the cake will stay soft in the center.
- If using canned lychees, rinse them thoroughly to remove the industrial syrup taste.
How long does this dish keep?
Keeps for 3 days at room temperature in an airtight container.
