Monday, 26 September 2011

Watermelon Cake

Watermelon Cake

Inspired by:
About.coms recipe for Lamingtons and Watermelon Cake

We had half a watermelon frozen in the freezer that I needed to do something with, and this was what I chose!

I used:
2 cups Gluten Free Self Raising Flour
2 eggs
½ cup dairy free margarine
¾ cup white sugar
1 tsp vanilla powder/essence
2 cups seedless watermelon puree
Pinch of salt.

What I did:
Preheat Oven 180C, and grease/line a cake tin 40cm x 30cm, or a round tin with volume equivalent.
In a medium sized bowl beat together dairy free margerine and sugar with an electric or hand beater, until the mixture is fluffy and pale. 
Add in one egg at a time and beat in well. 
Mix in vanilla. 
Add one cup of the gluten free self raising flour, and then combine mixture with a wooden spoon. 
Next add the watermelon puree, and mix well, and then finally add the last cup of gluten free self raising flour. Stir in a pinch of salt at the end. 
Once the batter is thoroughly mixed, pour into the tin and bake for 40 minutes or until slightly browned on top and a tester comes out clean.
Tastes good with icing or without.

Comments after eating Watermelon Cake!
You can slightly taste the watermelon if you know what you are trying to taste, and it is surprisingly pleasing. I paired this cake with mint icing, and it was delicious and fresh tasting. A successful experiment! 
You can add chocolate chips, and red food colouring to the batter so that it looks more watermelonish (with bright green icing). But I didn't have any of that on hand- alas!
The hardest part about this recipe was deseeding my non seedless watermelon, but it was easier than I thought. A fork does the trick!

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