I have wanted to make lychee cake for such a long time that I have forgotten where I got the inspiration from, LOL!!
Anyway, I scoured online for recipes and this one on dessertfirstgirl looked nice, so I followed it.
I halved the recipe and got a mini loaf cake (365g).
The batter was so dry I couldn’t even fold in the flour. Had to use an electric beater to incorporate it in!
The final batter was very thick, almost like Mary Berry’s Victoria Sponge cake batter. The top had to be smoothed out with a spatula before baking.
Baked at 180ºC for the first 15 mins, then 170ºC for another 30 minutes. It was actually a mistake, as I intended to bake it at 170ºC throughout but forgot to change the pre-heat temperature >.< Hence the ugly crack.
The cake had a good rise. Luckily it didn’t spill out of the tin!
Cake texture: was very tender, but dense and crumbly. Probably due to the dryness of the batter. The cake itself didn’t taste dry, it was actually quite moist.
The cross-section of the suspended chunks of lychee was rather unsightly!! 🙈 But they did give bursts of flavour to the cake, which was really nice!
The lychee fragrance was reasonably noticeable, but the butter still took centre stage. So, it’s a lychee butter cake, not butter lychee cake if you get what I mean…
Oh! and it was very very fragrant when it’s baking!! Again, butter smell, not lychee >.< (I used my champion butter – Lurpak – here),
On Day 2: NO MORE CRUMBLES!!! The cake was beautifully moist and soft and tender and not crumbly like Day 1 anymore! Taste was similar to that on Day 1. 😀
Will I be making this again? Hmm…. not sure. The combination of butter and lychee didn’t sit quite right with me. I still prefer my good old banana cake and carrot cake. I guess lychee is still best for cold desserts. Lychee mousse maybe? 🤤
bakexcitations! 