I was reading “Dolci da forno” by the Slow Food cooking school when I found this melon cake. I made it right away.
No butter, no oil; the diced melon flavored with sweet Marsala holds everything together and makes it lighter than the usual pantry cakes. If you don’t have summer melon, winter melon works very well too.
The classic baked melon cake isn’t too caloric given the absence of the usual fats like oil and butter found in many pantry cakes in books and online.
This cake is clearly summery, but if you use winter melon you can make it in the colder months as well.
I also suggest:
COLD PASTA WITH SPECK AND MELON 
CHICKEN SALAD – MAIN COURSE 
REFRESHING NON-ALCOHOLIC COCKTAIL
MELON CAKE
La cucina di ASI
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 25 Minutes
- Cooking time: 45 Minutes
- Portions: 9 in diameter
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for MELON CAKE without butter and oil
- 14 oz diced melon (about 2 1/2 cups (400 to 430 g))
- 2 1/2 cups all-purpose flour
- 4 tsp baking powder
- 2 eggs
- 1 1/4 cups granulated sugar
- 2 glass sweet Moscato (about 1 1/4 cups (≈300 ml))
- as needed butter and flour for the pan
Tools for MELON CAKE without butter and oil
#adv
- Pan
Preparation for MELON CAKE without butter and oil
First, place the diced melon in a bowl and cover it with Moscato wine. Beat the egg yolks with the sugar for a long time using a stand mixer or electric beaters until you obtain a pale, fluffy mixture.
Fold in the sifted flour with the baking powder in several additions to obtain a soft batter, then add the egg whites beaten to stiff peaks. Finally add the melon drained of the wine.
Gently combine everything and pour the batter into the prepared pan (9 in diameter) buttered and floured.
Bake in a preheated oven at 356°F for about 45 minutes or according to the characteristics of your appliance.
After the usual toothpick test, turn off the heat and let it cool, then remove from the oven, unmold and serve the melon cake at the table!
Enjoy your meal!
Annalisa
