Lychee Butter Cake
A tender butter cake studded with pieces of lychee and flavored with the reserved lychee syrup.
Ingredients
| 1 cup | 240 ml | lychee (reserve the syrup) |
| 240 g (2 cups) | flour | |
| 1 1/2 tsp | 7.5 ml | baking powder |
| 1/4 tsp | 1.3 ml | salt |
| 160 g (3/4 cup) | unsalted butter, at room temperature | |
| 160 g (3/4 cup) | sugar | |
| 2 | eggs | |
| 2 tsp | 10 ml | vanilla extract |
Instructions
- Preheat the oven to 180°C. Grease a square baking pan.
- Pat the lychees dry and cut them into small pieces.
- Mix the flour, baking powder and salt in a bowl.
- Using a mixer, beat the butter with the sugar on medium speed until you get a fluffy cream.
- Add the eggs one at a time, beating after each, and finally add the vanilla extract.
- Slowly add about 4–6 tablespoons of the reserved lychee syrup, one at a time, beating until fluffy after each.
- Toss the lychees into the dry ingredients so they get coated with flour. This will help keep them from sinking to the bottom of the pan during baking.
- Add the dry mixture to the wet mixture, beating slowly.
- Pour the batter into the prepared pan. Bake for 30–45 minutes, until a toothpick test comes out dry. Cool on a wire rack before serving.