LYCHEE RASPBERRY AND ROSE CAKE
In my opinion, tinned lychees are not given enough credit. I absolutely love them, and they pair so well with the delicate fragrance of rose and bright raspberries.
FOR THE CAKE
150g butter, softened
150g caster sugar
1 tsp vanilla extract
3 free range eggs
150g white all-purpose flour
50g ground almonds
2 tsp baking powder
Pinch sea salt
½ cup / 125ml whole milk
2 tbsp rose water
100g fresh or frozen raspberries
100g tinned lychees, drained
BETWEEN THE LAYERS
4 tbsp good-quality raspberry jam
FOR THE ICING
200g / ¾ cup mascarpone
½ tsp vanilla extract
1 tsp rose water
FOR THE DECORATION
Handful fresh or dried roses and/or petals
Handful fresh or freeze-dried raspberries
- Preheat the oven to 180C fan bake. Line 2 x 22cm tins with baking paper.
- In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy. Add the vanilla and then the eggs, one at a time.
- In 2 parts, mix in the flour, ground almonds, baking powder and salt. Finally add the milk and rose water. Stop your electric mixer once all the ingredients are combined. Do not over mix. Evenly divide the batter between the 2 tins and dot in the raspberries and lychees, pressing them down lightly.
- Bake for approximately 30 minutes or until golden in colour, springy to the touch and a skewer inserted in the center comes out clean. Allow the cakes to cool for 10 minutes before turning out onto a cooling rack.
- Meanwhile, in a small bowl mix together the mascarpone, vanilla and rose water.
- Once the cakes are completely cool, spread a layer of jam onto one of the layers. Place the second layer directly on top. Spread a neat layer of the mascarpone mixture onto the top of the cake and decorate with roses and/or petals and raspberries.
- Serve at room temperature. Refrigerate in an airtight container for up to 3 days.