Ingredients
The following ingredients have 24 Servings
- 200 gr canned lychees (7 oz, drained and reserved 1/2 of the juice)
- 100 gr unsalted butter (3.5 oz, softened)
- 75 gr sugar + 2 Tbsp (3.5 + 1/4 oz)
- 2 large eggs
- 75 gr self-rising flour
- 25 gr almond flour
- 1/2 tsp baking powder
- 50 gr sugar (1.5 + 1/4 oz)
- 1 Tbsp water
- 20 gr unsalted butter (3/4 oz, diced)
- 2 Tbsp heavy whipping cream
- 150 ml heavy cream + 1 tsp matcha powder (1/4 pint, optional)
- 100 gr drained canned lychee (3.5 oz)
Instruction
- Preheat your oven to 350 F. Roughly chop the lychees and set aside. Grease 8-inch cake tin and line with a parchment paper. Place butter and 75 gr sugar in a bowl of stand mixer with paddle attachement and whip until pale and fluffy. Add in 1 egg at a time and continue to beat until all is combined. Add in the rest of the dry ingredients and beat until all is combined. Fold in the chopped lychee into the cake batter. Pour the batter into the cake tin and bake for about 30 minutes or tooth pick inserted into the middle of the cake comes out clean. Let it cool for 10 minutes in the tin and then let it cool down completely on wire rack
