Lychee butter cake

In a mixing bowl, beat butter with sugar for 3 minutes until pale and fluffy.

Add in whole eggs and egg yolk one by one; beat on medium speed until each egg is combined before adding the next. Add in the lychee syrup and beat until combined.

Sift flour into a large bowl, add baking powder and salt and use a whisk to combine the ingredients. Add the flour mixture in two batches to the butter and eggs mixture. Beat until the first batch of flour is absorbed before adding the second batch. Beat for a further 30 seconds to ensure batter is smooth and well mixed (do not overmix or cake will be tough).

Fold half of the sliced lychees into cake batter and ensure lychees are evenly distributed.

Pour into the 20 cm square pan lined with parchment paper and level top with a spatula. Spread the remaining lychees evenly on the top of cake batter.

Bake at 180° C for 40-45 minutes. Top of cake may brown faster than it is being cooked. If this happens, use a piece of aluminum foil to cover the top of the square pan. To test for doneness, insert a toothpick or wooden skewer. It should come out clean. If not, return to oven to bake until done.