Are you a fan of melon and would you like to taste it in all courses? This recipe is for you, because it will allow you to appreciate your favorite fruit not only with Ham, in some starter, in a first or in one skewer, but even in a dessert! There soft melon cake is perfect for Breakfast and the snack, with its soft consistency and that fresh and delicate taste. It is also very easy to prepare and children will love it too!
Melon: which one to choose?
Of variety of melon there are many, the most suitable for the preparation of this cake are white melon, with clear and sweet flesh, caloric, melon Cantaloupe, oval in shape, with orange flesh and very fragrant, or the netted, from the warty gray-green rind with more or less intense grooves, and from the firm and orange pulp. For the preparation of the soft melon cake, specimens should be chosen at the right degree of ripeness: unripe would be tasteless and too ripe would make the dough watery.
The recipe for the soft melon cake
In a bowl mix the sugar with the whips with the eggs. Add the butter at room temperature and sift the flour with the baking powder. Add it to the egg and butter mixture and keep stirring. Pour the milk slowly and mix it all together. In the meantime, clean the melon and cut it into small pieces. Grease a 24 cm diameter hinged pan, flour it and pour the dough into it. Add the melon pieces to the mixture, mix gently and bake at 180 degrees for about 40 minutes. Wait 20 minutes before turning out the cake.
Lactose intolerant? Oil can be used!
If you have problems with lactose intolerances, don't worry, this cake will look great even without the use of butter (and instead of ordinary milk you will put lactose free!). Then replace the 150 g of butter with 150 g of seed oil, sunflower oil or various is the same. Insert it immediately after whipping the eggs with the sugar and mix well. Then add the sifted flour with the baking powder, milk and melon slices. The result will be just as good!