The white melon cake, also known as winter or yellow melon, is quick to make and results in a soft, homemade dessert.
I made it in just 10/15 minutes with the help of a food processor.
If you want, following the same steps, you can easily make it by hand in a mixing bowl, with the help of a fork.
If you love simple fruit desserts, check out these other recipes below:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 8People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Winter
Ingredients
- 1 cup cup winter melon
- 1/4 cup cup brown sugar (you can also use white granulated sugar)
- 2 eggs
- 1 tbsp tbsp baking powder
- 3 tbsp tbsp butter (lactose-free is fine for those intolerant)
- 2 1/2 tbsp tbsp extra virgin olive oil
- 2 cups cups type 1 flour
- 2 tsp tsp lemon zest (grated)
- 2 tbsp tbsp pine nuts (or other nuts if you prefer)
- 1/3 cup cup winter melon (a few pieces for decoration)
Tools
To make the cake I used a FOOD PROCESSOR which I find amazing. (If you look at my video, you will see it in action).
The blade cuts and chops perfectly and even the dough comes out silky and without lumps.
With this tool, I save on effort and time. If you would like to purchase it, below are all the details to proceed.
Simply click on the Amazon icon to purchase.
If you already have a reliable food chopper, use what you have.
- 1 Sieve
- 1 Mixing bowl
- 1 Cake pan
- 1 Spatula
- 1 Food Processor
Steps
In the bowl of the food processor, add the chopped melon pieces.
Add two eggs, sugar, extra virgin olive oil, and softened butter.
Blend and also add the grated zest of an organic lemon, edible peel.
As you can see, there is no need to whip egg whites to stiff peaks or anything else; we will do it quickly.
Blend everything to obtain a smooth mixture without lumps.
Now, we just need to add the dry ingredients.
I added flour and baking powder directly into my processor.
Obviously, the bowl must be somewhat large to accommodate the entire mixture, including the addition of flour you will be using.
The mixture is ready to be poured into the cake pan.
I chose a 22cm round pan.
If you have intolerances, be careful when greasing the pan, use lactose-free products, or use parchment paper.
Poured the mixture into the pan, add a few more slices of melon and nuts of your choice on the surface.
I chose a handful of pine nuts.
I finished by sprinkling a few grams of sugar on the fruit.
Bake in a preheated oven at 350 degrees Fahrenheit, static mode for about 35 minutes.
Always do the toothpick test before finishing the baking.
Tips for storing the white melon cake
The white melon cake should preferably be stored in the refrigerator.
Due to the presence of fruit (even if cooked) inside and on top, if not consumed quickly, it may spoil.
FAQ (Frequently Asked Questions)
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