Melon Cake: The Soft Summer Surprise.
If you are looking for an ultra-soft, fragrant, and different cake from the usual ones, you are in the right place! The Melon Cake is a very simple dessert to prepare, and I assure you that the final result will be a surprise that will amaze everyone.
The only trick for perfect success is to choose a quality melon, well ripe and fragrant.
This cake is excellent to enjoy on its own, or as a delightful dessert, accompanied by a scoop of vanilla ice cream.
Come with me, let’s start baking!
Happy recipe, Giusi.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 40 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Melon Cake
I used Type 0 flour, but you can use your preferred flour. However, remember that each flour has different absorption levels; the important thing is that the final batter is very creamy.
- 2 cups flour (I used Type 0 flour)
- 1 egg
- 2 tsp baking powder
- 1/3 cup granulated sugar
- 2/3 cup milk (Warm)
- 1/4 cup vegetable oil
- 9 oz melon (Clean weight)
- 1 pinch salt
- 2 tbsp brown sugar (For the topping)
Tools
I used a 20×20 cm square pan, but if you prefer, you can use a 9-inch round pan.
Steps
In a large bowl, work the sugar with the egg. Then add the oil, a pinch of salt, and the warm milk. Mix well until you get a homogeneous liquid mixture.
Add the flour previously sifted with the baking powder. Mix all the ingredients until you get a creamy and lump-free batter (remembering the tip about the final texture).
Once mixed, gently fold in the melon cut into small pieces (ensure they are not too large). Mix and pour the batter into a pan (e.g., a 20×20 cm square pan). Butter and flour the pan, or use breadcrumbs instead of flour for the desired effect.
Sprinkle the surface of the batter with two tablespoons of brown sugar (or granulated sugar).
Bake in a preheated static oven at 350°F for 30-35 minutes. After about 30 minutes, do the toothpick test: if it comes out dry, the cake is ready.
And here it is! The Ultra-Soft Melon Cake is ready to be enjoyed.
Enjoy this fresh and fragrant dessert!
See you at the next recipe!
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storage and tips for the melon cake
Storage: The melon cake should be stored in the refrigerator.
Temperature: For optimal leavening, the egg should be at room temperature, and the milk slightly warm.
Baking: Do not open the oven until at least 20 minutes of baking have passed; otherwise, you might compromise the leavening of the cake.
