Juicy Fruit: How To Make A Lychee Cake

Name: Juicy Fruit: How To Make A Lychee Cake
Cuisine: Asian, World Cuisine, Indian
Ingredients: 1 3/4 cups canned lychees; Scant 1 cup unsalted butter, softened, plus extra for greasing; Heaping 1/2 cup caster sugar, plus 4 tablespoons; 4 large eggs; Heaping 1/2 cup self-raising flour; 3 1/2 tablespoons ground almonds; 1 teaspoon baking powder; Scant 1/2 cup caster sugar; 2 tablespoons water; 3 tablespoons unsalted butter, diced; 4 tablespoons double cream; 1/2 pint double cream; Scant 1 cup canned lychees, drained or fresh, peeled, pitted and halved

Instructions

India's famous desserts have won worldwide acclaim. In addition to positively unapologetic quantities of butter and sugar, the Subcontinent's sweets feature spices, seasonings and homegrown fruits and nuts that make cookbook author Chetna Makan's new collection shine. [related-posts]When I was a child, my dad would bring home bunches of fresh lychees whenever they were in season. I remember enjoying the juicy sweet fruits with my sisters, and since then I have always loved lychees. This very moist cake features a little caramel to enhance the flavor of the fruit. You will have some leftover sauce, which will keep, refrigerated, for up to two weeks. Finish it up with bowls of ice cream and other desserts. <a href="http://www.amazon.com/Cardamom-Trail-Chetna-Bakes-Flavours/dp/1784721298?tag=foodrepu-20" target="_blank">Reprinted with permission from The Cardamom Trail</a>

Updated at: Thu, 01 Sep 2022 23:08:40 GMT