Melon may not be a common ingredient in desserts, but that’s exactly why this cake brings real refreshment. Its mild sweetness and juiciness blend beautifully, creating a light cake. It is an ideal option when you want something simple, fragrant and different.
Ingredients:
- 4 eggs
- 120 g of crystal sugar
- 1 teaspoon of vanilla sugar
- 120 g of soft flour (T-400)
- 1/2 teaspoon of baking powder
- A pinch of salt
- 200 g of melon, cut into small cubes
- A little grated lemon zest
Preparation:
- Preparation of the oven and tray:
Heat the oven to 180°C. Line a 22-24 cm diameter mold with baking paper, and grease the sides with butter or oil. - Beat the eggs:
In a large bowl, beat the eggs with the sugar, vanilla sugar, and a pinch of salt with a mixer until foamy and light (5-7 minutes). - Adding dry ingredients:
Mix the flour with baking powder and lemon zest, then sift over the beaten eggs. Mix gently with a spatula, being careful not to knock the air out of the mixture. - Add the melon:
Sprinkle the melon cubes with a little flour so they don’t sink, then gently mix them into the mixture. - Baking:
Pour the mixture into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out dry. If it starts to darken quickly, cover with aluminum foil towards the end. - Cooling and serving:
Cool the cake in the pan for 10 minutes, then carefully remove it to cool completely. You can sprinkle it with powdered sugar or serve it with a scoop of ice cream.
Tips:
- Roll the melon cubes in flour before adding them to the mixture: This helps them not to sink to the bottom of the cake during baking, but to stay nicely distributed in the middle and top.
- Let the melon be cold when you chop it: Cold melon is easier to cut into small cubes and releases less juice when added to the dough.
- The cake is tastiest when completely cooled: Sponge cake with fruit is best served when it has cooled to room temperature – then the structure is firmer and the flavors are better felt.
