- 40 mins
- 45 mins
- 2 lychee cakes
- 1 quantity mascarpone buttercream
- Fresh edible flowers, to serve
Lychee Cake (You will need two for this recipe)
- 240g plain flour
- 1½ tsp baking powder
- ¼ tsp fine salt
- 160 g unsalted butter, softened, plus extra for greasing
- 165g (¾ cup) caster sugar
- 2 eggs, lightly beaten
- 2 tsp Queen Vanilla Bean Paste
- 185 g (1 cup) peeled and seeded fresh lychees (or 560g tinned lychees, drained), chopped
- 175g unsalted butter, softened
- 270g (2¼ cups) icing sugar, sifted
- 120g cream cheese, softened
- 120g mascarpone
- 1 tbsp milk
- 1 tsp Queen Vanilla Bean Paste
Method - Lychee Cake
Preheat the oven to 170°C (325°F). Lightly grease a 20 cm (8 inch) cake tin. Sift the flour, baking powder and salt into a bowl and use a hand-held whisk to combine well.
Using an electric mixer, beat the butter and sugar until light and fluffy. Add the beaten egg, a little at
a time, beating well after each addition. Add the vanilla and combine well. With the mixer on low speed, add the flour mixture and beat until just combined. Gently fold in the lychees with a large metal spoon.
Spoon the batter into the prepared tin and bake for 40–45 minutes or until a skewer inserted into the centre of the cake comes out clean. Let the cake stand in the tin for 10 minutes, then turn out and transfer to a wire rack to cool completely.
Method - Mascarpone Buttercream & Assembly
Using an electric mixer, beat all the ingredients for buttercream together for 3–5 minutes or until light and fluffy. Place one of the cakes on cake board or turntable, using a little buttercream on the base to 'glue' the cake. Top cake with a piped layer of buttercream and then place remaining cake on top.
To ‘whitewash’ the outside of the cake, using a little of the buttercream oozing out of the layers, take a flat-bladed spatula and carefully smear a thin layer of the buttercream gently over the side of the cake. Wipe the spatula clean and dip it in cold water. Holding it upright, move it around the perimeter of the cake in a continuous motion. (The moisture on the spatula will help smooth out the buttercream and give a lovely finish.) A cake carousel can make this process a lot easier.
Use a little extra buttercream to fill any gaps, then smooth over again with the damp spatula. Garnish with fresh flowers and a pop pom garland, if desired.
This beautiful recipe is by Lyndel Miller, and featured in her book “Naked Cakes”. Buy your copy here.
Photograph by Mindi Cooke.
Competition – Enter our Naked Cake Competition to win a copy of Lyndel’s book ‘Naked Cakes’, plus a Breville Scraper Mixer Twin, Freeze & Mix & Queen baking products. Simply share your own naked cake creation here:
Entries open 12pm AEST 19/02/2016 until 11:59pm AEDST on 16/04/16. Terms and conditions.