Ingredients
8 servings
- •0.75 cup unsalted butter, softened
- •0.5 cup white sugar
- •2 large eggs, at room temperature
- •1 large egg yolk, at room temperature
- •3.5 tablespoons lychee syrup (from canned lychees)
- •0.5 teaspoon rose water
- •1.3333333730698 cups all-purpose flour
- •2 teaspoons baking powder
- •0.25 teaspoon salt
- •1 cup drained and halved canned lychees, divided
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line an 8-inch square pan with parchment paper.
- Beat butter and sugar in a bowl with an electric mixer until pale and fluffy, about 3 minutes. Mix in eggs, then egg yolk, one at a time, beating well after each addition. Mix in lychee syrup and rose water until thoroughly combined, 2 to 3 minutes.
- Whisk flour, baking powder, and salt together in a bowl. Add 1/2 of the flour mixture to the butter mixture and mix until thoroughly combined. Mix in remaining flour until combined and batter is smooth. Gently fold in 1/2 of the lychees.
- Pour batter into the prepared pan. Spread remaining lychees evenly on top of the batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. If the edges brown too quickly, cover the pan with aluminum foil.
- Remove from the oven and place on a wire rack to cool.
Nutritional Facts
Per 8 servings
- Calories: 341
- Carbohydrate: 39g
- Fat: 19g
- Fiber: 1g
- Protein: 4g
- Sugar: 13g