Are you a fan of melon and would like to enjoy it with every meal? Then this recipe is for you allowing you to appreciate your favorite fruit not only with ham as an appetizer, in a first course or skewer, but also in dessert! The soft melon cake is perfect for breakfast and as a snack, with its soft texture and that fresh and delicate taste, it’s very easy to prepare and children love it too!
Melon: which one to choose?
There are many varieties of melon, the most suitable for this cake is the white melon. The oval-shaped Cantaloupe melon has a light, sweet, and succulent orange flesh, it’s very fragrant. Alternatively, the Persian melon, a firm and orange flesh with a grey-green net looking rind with grooves of mixed intensity. To prepare soft melon cake the melon needs to be chosen at the right point of ripeness: unripe would mean tasteless cake and too ripe would make the dough watery.
The recipe: Melon Soft Pie
Ingredients:
11 oz flour
9 oz melon
5 oz butter
1 sachet of baking powder
3 eggs
½ cup milk
Method:
In a bowl, whisk the sugar and eggs together. Add the butter at room temperature and sift the flour and baking powder. Add it to the egg and butter mixture and continue stirring. Pour the milk flush and mix it all together.
In the meantime, clean the melon and cut it into pieces.
Butter a 10 inch round pan, flour it and pour in the dough. Add the pieces of melon to the mixture, stir gently and bake at 350°F for about 40 minutes. Wait 20 minutes before turning out the cake.
Lactose intolerant? You can use oil!
If you are lactose intolerant, don't worry, this dessert will be fine even without the use of butter (and instead of ordinary milk you can use lactose-free!). So replace 5 oz butter with 5 oz seed oil, sunflower oil or another is fine. Whip the eggs with the sugar. Then add the sifted flour and yeast, milk, and melon slices. The result will be just as good!
Find more tips for an even tastier cake in our tutorial!