This incredibly soft and delicious cake with sweet lychees, matcha cream, and caramel syrup will quickly become your new favorite.
Ingredients
- 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
- ½ tsp baking powder
Caramel sauce
- 50 gr sugar 1.5 + 1/4 oz
- 1 Tbsp water
- 20 gr unsalted butter 3/4 oz, diced
- 2 Tbsp heavy whipping cream
Decoration:
- 150 ml heavy cream + 1 tsp matcha powder 1/4 pint, optional
- 100 gr drained canned lychee 3.5 oz
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Set aside the lychees, which should be roughly chopped. Line an 8-inch cake pan with parchment paper and grease it. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and 75 grams of sugar until light and fluffy. Add 1 egg at a time, beating well after each addition until everything is mixed. Mix in the remaining dry ingredients until thoroughly mixed. In a separate bowl, combine the diced lychee with the cake batter. Fill the cake tin halfway with batter and bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes in the tin before transferring to a wire rack to cool fully.
Prepare the lychee syrup:
- In a small sauce pan, combine the lychee syrup and 2 tablespoons sugar that you set aside previously. Bring to a boil, then lower to a low heat and continue to cook until the liquid has been reduced by half. Remove the pan from the heat and set it aside to cool fully. Brush this syrup all over the cake after it has totally cooled.
Prepare the caramel sauce:
- In a small sauce pan, combine the sugar and water and heat for 5-6 minutes, or until the mixture produces a golden-brown caramel. Cook for a few more minutes after adding the diced butter. Slowly pour in the heavy cream, stirring constantly, and cook for another 2 minutes. Remove it from the fire and set it aside to cool.
Assembling the cake:
- In a stand mixer, whisk together the heavy cream and matcha powder (optional) until a soft peak forms. Spread the whipped cream on top of the cake and place it on a serving platter. Drizzle some caramel sauce over the lychee pieces on top of the cake. It’s preferable to eat it when it’s still warm. When you first take it out of the fridge, it will be a little firm, but after about 30 minutes at room temperature, it will be softer and more delicious! It will keep in the refrigerator for up to 4 days.
Source: What To Cook Today
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