Lychee and Rose Almond Cake

Tom
Sep 6
2 min read

This lychee and rose almond cake is light, moist, and full of flavor. The almond crumb holds little bites of fresh lychee, with just a touch of rose. It’s an easy but elegant cake to enjoy any time of day.

Ingredients: Cake

• 90g AP flour

• 50g almond flour

• 1tsp baking powder

• pinch of salt

• 90g unsalted butter (room temperature)

• 90g sugar

• 2 eggs

• 1tsp vanilla

• 1tsp rose water

• 80g lychee puree

• 100g lychee chopped

• 20g sliced almonds

Ingredients: Lychee Glaze

• 40g powdered sugar

• 1-2tsp lychee juice (reserved from chopped lychee)

• small drop of rose water

Process: Cake

Grease and line a round 6” pan with parchment paper. Preheat oven to 175C (350F).

Whisk the dry ingredients together in a bowl: flour, almond flour, salt and baking powder.

In a separate bowl cream butter and sugar for ~3 minutes until fluffy and pale in color. Add eggs one by one mixing until just combined.

Fold in the lychee pure, vanilla and rose water.

Sift in the dry ingredients in 2 increments. Use a hand whisk and after each addition whisk very gently just until it’s all combined.

Fold in chopped lychee then pour into the prepared pan. Make sure the bottom is lined with parchment paper and the sides are greased well. Smooth out the top and sprinkle sliced almonds.

Bake ~40 minutes at 175C. To check if it’s done, insert a toothpick or knife in the center—it should come out clean, only with a few moist crumbs max. Run a thin knife along the sides of the pan then cool the cake for 10 minutes in the pan. Take out of the pan and cool for another hour.