Lychee martini in a cake? Apparently a very well known cake in Singapore, I stumbled upon the recipe for it on the Roxanang blog. If being short on time, I adapted the recipe by using a base cake mix and concentrated on making the boozy cream instead - after all, that is where the lychee martini is concentrated after all. If you have the time, you could totally make the base cake from scratch. But if you’re short on time….this is totally a good option!

How to make the Lychee Martini Cake

Ingredients

Base cake

• One packet cake mix (or you can buy ready made sponge cake from the supermarket)

Filling

• 1 can lychees

• 90ml vodka

• 30ml lychee liqueur

Frosting

• 600ml cream for whipping

• 2 and 1/2 tablespoons icing sugar

• 2 tablespoons lychee liqueur

• 1 tablespoon vodka

• 1/2 teaspoon lychee essence (optional)*

*lychee essence can be found in some Asian grocers or try your local baking store - fine to omit if you can’t find it. Found ours at the Asian City supermarket on Victoria Avenue in Chatswood.

Method

Make the base cake using the instructions on the packet,

To make the lychee martini filling

• Drain the syrup from the tin of lychees, reserving about 30ml of it.

• Add 90ml of vodka and 30ml of lychee liqueur to the lychees. Stir to combine then refrigerate overnight to let infuse.

To make the frosting

• Combine all the frosting ingredients into a bowl.

• Whip until stiff

• Drain the liquid from the infused lychees (reserve this liquid to drink!)

• Spoon around 1/3 of the whipped cream mixture into the lychees and mix well. This will be your filling. The remainder of the whipped cream mixture is your frosting

To assemble the cake

• If you are making a whole sponge cake, cut the cake into half lengthwise

• Spoon the filling on to the first half of the cake and spread it evenly across the cake

• Lay the other half of the cake on top of the first half

• Use the frosting to cover the outer layer of the cake. Decorate with lychees and edible roses/rose petals

• If you are making cupcakes, you could cut out a bit from the middle of each cupcake and fill it with the filling. Then pipe the top of the cupcake with the frosting.