Modern Watermelon Cake

The modern watermelon cake is a rather contemporary and unusual creation since watermelon is not a common ingredient in traditional baked desserts, due to its high water content. Here is a version that we can develop together, taking this fact into account.

Ingredients

• 250 gr of watermelon (cleaned and seedless)
• 3 eggs
• 200 gr of sugar
• 300 gr of all-purpose flour
• 1 packet of baking powder
• 100 ml of vegetable oil
• Grated zest of 1 lemon
• A pinch of salt

For the decoration:

• 200 gr of whipping cream
• 50 gr of powdered sugar
• Thin slices of watermelon
• Fresh mint leaves

Preparation

1. Begin by preheating the oven to 180 °C and butter and flour a cake tin.
2. Dice the watermelon and blend in a mixer until puréed.
3. In a bowl, beat the eggs with the sugar until you have a frothy and light mixture.
4. Add the watermelon purée, grated lemon zest, and vegetable oil to the egg and sugar mixture.
5. In a separate bowl, mix the flour, baking powder, and salt, then gently fold them into the wet mixture.
6. Pour the batter into the prepared tin and bake for about 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
7. Let the cake cool completely before decorating.

For the decoration:

1. Whip the cream with powdered sugar until stiff.
2. Spread the whipped cream over the surface of the cooled cake.
3. Decorate the top with thin slices of watermelon and mint leaves to add color and freshness.

Curiosity

Watermelon is about 90% water, and it’s an extremely refreshing and light fruit. In sweet preparations, as in this cake, it can provide an unusual touch of moisture and freshness, making the dessert perfect for hot summer days. In Italy, we’re used to consuming watermelon naturally or in the classic “watermelon and wine,” but its introduction into a baked dessert represents a delicious fusion of traditional and modern cuisine.