Fresh Watermelon Cake

Recipe by: Sydney Markets

www.sydneymarkets.com.au

6 Collected

Difficulty

Easy

Category

Main Ingredient:

Prep:

1 hour

Serves:

This stunning fresh fruit ‘cake’ is naturally sweet and delicious. Perfect for parties and celebrations, kids just love it!

Review

Fresh Watermelon Cake

Ingredients:

Method:

Place watermelon onto a damp cloth on a chopping board. Using a large sharp knife, carefully cut a 12cm-wide slice from the watermelon, then cut a 10cm-wide slice and an 8cm-wide slice.
Place the 12cm watermelon round onto the board. Using a small sharp knife, remove the rind and and white flesh. Shape the melon flesh with a small sharp knife to form a round shape. Place the watermelon round onto a large heavy-duty serving plate.
Remove rind and white flesh from the remaining watermelon slices and trim to form rounds. Place watermelon slices onto the watermelon base to form a layered cake shape.
Using a 3cm star-cutter, cut pineapple flesh into stars. Thread a pineapple star and 3 blueberries then another pineapple star onto an 18cm bamboo skewer. Repeat to make 10 skewers. Insert skewers into the top of the watermelon cake.
Using a 4cm star cutter, cut stars from the rockmelon. Use a melon scoop, to scoop balls from the watermelon
Decorate the watermelon cake with remaining blueberries, rockmelon stars and watermelon balls (see the photo). Serve with any remaining watermelon balls.

Tips & Hints:

Choose a watermelon that feels heavy for its size and has a hollow sound when tapped.
Note, this fresh fruit cake can be made a few hours ahead of serving and stored in the fridge.

Measures

Spoon	Metric
1/4 teaspoon	1.25ml
1/2 teaspoon	2.5ml
1 teaspoon	5ml
2 teaspoons	10ml
1 tablespoon (equal to 4 teaspoons)	20ml

If you are using a fan-forced oven please note your cooking time may be a little quicker, so a good idea is to check your food a little earlier

Ingredient	1 cup		1/2 cup		1/3 cup		1/4 cup
Breadcrumbs, dry	90g	2 3/4oz	45g	1 1/2oz	30g	1oz	25g	3/4oz
Butter	250g	8oz	125g	4oz	80g	2 1/2oz	60g	2oz
Cheese, shredded/grated	80g	2 1/2oz	40g	1oz	35g	1oz	25g	3/4oz
Choc bits	190g	6oz	95g	3oz	70g	2 1/4oz	55g	1 3/4oz
Coconut, desiccated	85g	2 3/4oz	45g	1 1/2oz	35g	1oz	20g	1/2oz
Flour, plain/self-raising	150g	4 3/4oz	75g	2 1/2oz	50g	1 1/2oz	40g	1 1/2oz
Rice, uncooked (long-grain/basmati/jasmine)	200g	6 1/2oz	100g	3oz	70g	2 1/4oz	50g	1 1/2oz
Sour cream	235g	7 1/2oz	125g	4oz	85g	2 1/2oz	65g	2oz
Sugar, brown – lightly packed	160g	5oz	80g	2 1/2oz	60g	2oz	45g	1 1/2oz
Sugar, brown – firmly packed	200g	6 1/2oz	100g	3oz	70g	2 1/4oz	55g	1 3/4oz
Sugar, caster	220g	7oz	115g	3 3/4oz	80g	2 1/2oz	60g	2oz
sugar, icing	150g	4 3/4oz	80g	2 1/2oz	60g	2oz	45g	1 1/2oz
sugar, white	225g	7oz	110g	3 1/2oz	80g	2 1/2oz	60g	2oz
sultanas	170g	5 1/2oz	90g	3oz	65g	2oz	45g	1 1/2oz
yoghurt	260g	8 1/4oz	130g	4oz	90g	3oz	70g	2 1/4oz

Ingredient (cup)	Metric	Imperial
Polenta (uncooked)	170g	6 oz
Rolled oats (cooked)	90 g	3 1/4 oz
Fresh breadcrumbs	50 g	1 1/4 oz
Packet breadcrumbs	100g	3 1/2 oz
Cup lentils (uncooked)	200g	7 oz
Dried beans	160g	5 1/2 oz
Pearl barley	220g	7 3/4 oz

Desiccated coconut	90 g	3 1/4 oz
Almond or hazelnut	125g	"4 1/2 oz
Chopped almonds	150g	5 1/4 oz
Chopped walnuts	120g	4 1/4 oz
Sultanas	160g	5 1/2 oz
Fresh herbs	40 g	1 1/2 oz

*Cup weight can change depending on type of herb and whether leaves are whole or chopped.