Watermelon cake, a thirst-quenching treat
What if we turned watermelon into a cake? Watermelon is a summertime favorite because it's incredibly thirst-quenching. With this recipe, we preserve its freshness while also making it delicious. It's easy to make, and you'll only need to use the oven to bake the sponge cake.
Ingredients · Servings 8
- 300g Greek yogurt
- 50g farina 00
- 30g almond flour
- 2 eggs
- 2 egg yolks
- a 4 cm thick watermelon disc
- lemon
- butter
- sugar
- sale
Method · 1 h
- For the thirst-quenching yogurt cake recipe, beat the eggs and egg yolks with 70g of sugar using an electric whisk or a stand mixer. The mixture should be light and very frothy. Stir in the 00 flour and almond flour, a pinch of salt, and a little grated lemon zest.
- Prepare a baking tray lined with baking paper, buttered and floured.
- Peel the watermelon disk and measure its diameter: you'll need to prepare two sponge cake disks of the same size, pouring the mixture into the pan, inside an adjustable ring. If you don't have a ring, make one with a cardboard strip covered in aluminum foil.
- Bake the baking sheet with the two pastry discs at 180°C for 7-10 minutes. Mix the yogurt with 2 teaspoons of sugar.
- Remove the sponge cake from the oven and let it cool, then remove the discs from the baking tray to assemble the cake.
- Using the ring you used for the sponge cake, trim the watermelon disc.
- Place the first sponge cake layer on the base, spread it with a little yogurt, then place the watermelon layer on top, followed by the other sponge cake layer. Garnish as desired with yogurt, diced watermelon, mint leaves, berries, and flaked almonds. Serve immediately or refrigerate for a couple of hours at most.
Watermelon and yogurt cake, our recipe
To make this watermelon cake, you'll need to prepare two sponge cake discs and place a watermelon disc of the same diameter between them (use an adjustable ring or make one out of paper). Garnish the cake as desired with yogurt, diced watermelon, mint leaves, berries, and flaked almonds. The cake can be served immediately or refrigerated for up to a couple of hours.
Also discover these recipes for watermelon desserts: