Litchi Dry Cake

Recipe by Chef Ashian

The season for these little drops of heaven is here! Let’s welcome litchis with open arms with this dry cake recipe!

Recipe Ingredients

Ingredient Weight
Pillsbury™ Tea Time Vanilla Premix 1 kg
Oil 150 g
Water 200 g
Fresh ripened litchi 350 g
Walnuts (crushed)/berries 100 g


  1. Make a puree of fresh litchi.
  2. Mix all the ingredients together in a bowl on a slow speed for 1 minute.
  3. Scrape the side and bottom of the bowl then mix the batter again for another 3 minutes at medium speed.
  4. Pour the batter in your desired mould.
  5. Bake in a preheated oven at 170° C for 28-30 minutes.
  6. Garnish the cake with the topping of your choice.


  1. Leaving in little chunks of litchi will add in some extra, delightful texture.