Melon cake, delicious, fragrant, and very easy to make… perfect for summer when melons are sweet and juicy. The batter is easy and quick; just pour it into the baking pan and spread the diced melon… in my case, I also added crushed amaretti cookies, which add crunch and pair well in flavor. The cake can be served cut into squares, or slices if you bake it in a round pan, it’s great on its own or with a scoop of ice cream… give it a try!
Here are more delicious recipes:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Seasonality: Summer
- Energy 176.44 (Kcal)
- Carbohydrates 28.91 (g) of which sugars 15.20 (g)
- Proteins 3.07 (g)
- Fat 6.18 (g) of which saturated 3.77 (g)of which unsaturated 2.27 (g)
- Fibers 0.62 (g)
- Sodium 16.75 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 3/4 cups melon (net of waste)
- 1 1/4 cups all-purpose flour
- 1 egg (small, or 1/2 large egg)
- 1/2 cup sugar
- 3 1/2 tbsp butter
- 1/3 cup milk
- 2 tsp baking powder
- 4 amaretti cookies (to taste)
Tools
- Baking Pan square 8×8
- Parchment Paper
- Mixer or stand mixer
- Bowl
Preparation
Melt the butter in a saucepan (or in the microwave) and let it cool.
Clean the melon by removing the seeds and rind, cut it into small cubes, and set aside.
Using the mixer, beat the egg with the sugar. If you have a medium or large egg, weigh 1 oz.
Add the melted butter and mix, still using the whisk.
Add the sifted flour and baking powder, alternating with the milk. You will get a very soft but not liquid mixture.
Line the baking pan with parchment paper, pour the batter in, and level it (1).
Distribute the melon cubes all over the surface, finally (if you like) add the amaretti, crushed with your hands (2).
Place the cake in a static oven at 356°F (or fan oven at 338°F), and bake for 35-40 minutes (3). Adjust according to your oven, and always do the toothpick test before turning off.
The melon cake is ready, let it cool completely, then serve it cut into squares.
If desired, you can sprinkle with a little powdered sugar.
Tips and Notes
Use a sweet, ripe melon, but not too soft. In my case, I chose a Mantuan melon with smooth skin.
If you don’t have a square baking pan, you can use a classic round baking pan with a 9-inch diameter.
You can flavor the batter with the grated zest of half a lemon.
The addition of amaretti is optional.
FAQ (Questions and Answers)
How can I substitute milk and butter?
If you are lactose intolerant, you can replace the butter with 3 tbsp of vegetable oil, and the milk with a plant-based beverage of your choice.
Can I use fruits other than melon?
You can adapt the recipe using peaches or apricots instead of melon.
