Rose & Lychee Cake

Singapore Inspired Rose & Lychee Cake

I recently returned from a holiday in Singapore. The island of cleanliness and order. This little number was my ode to the colour and vibrance of the Sky Gardens.!

INGREDIENTS

160 g Light Nuttelex, softened
¾ cup caster sugar
2 eggs
2tsp Vanilla Extract
1 3/4 Cup SR flour
1 cup peeled and seeded fresh lychees chopped finely.

FOR THE ICING
1tsp melted Nuttelex
3/4 cup icing sugar
4 drops Rose water (or essence) and 1drop red/ pink food colouring.

METHOD

STEP 1. preheat oven to 160 degrees, and prepare 12 muffin cases.
STEP 2. Cream Nuttelex and sugar until pale and creamy. Add eggs and beat until well incorporated.
Step 3. Add the lychees and their juice, and the vanilla and stir well until combined. Add flour and combine with a spatula. Do not overmix.
STEP 4. Spoon mixture into prepared pan and bake for 40-50 minutes or until a skewer comes out clean.
STEP 5. To make the icing (optional), mix 1tsp melted Nuttelex with  about 3/4 cup icing sugar and the rose water, and combine with enough water to make a smooth icing. Spread it over the icing thinly.

Enjoy with your travel brochure!

EMILY HENRY

Sports Dietitian


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