Lychee Cake

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.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 462
• Protein: 8 g
• Carbs: 61 g
• Fat: 20 g

Ingredients

• 266.7 g Litchi chinensis Sonn. ( fresh, pitted and patted dry )
• 133.3 g Wheat flour ( sifted )
• 100 g White sugar
• 2 piece Egg
• 66.7 g Minimum butter sweet ( melted )
• 66.7 ml Coconut milk
• 0.7 tsp Baking powder
• 0.7 pinch Fleur de sel

Instructions

1. Preparing the lychees

   Peel and pit the lychees. Press them firmly between two paper towels to remove excess juice that would make the batter soggy.

2. Cake batter

   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. Mixing dry ingredients

   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. Baking

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days at room temperature in an airtight container.