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Watermelon cake recipe
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One of your five-a-day and a whole lot of sweetness thrown in; what’s not to love? This watermelon ‘cake’ – with cream, mixed berries, flaked almonds and coconut – makes for a refreshing yet indulgent summertime treat. See method
Ingredients
- 1 watermelon
- 600ml (1pt) cream
- 100g icing sugar, sifted
- 200g (7oz) mixed berries
- 50g (2oz) toasted flaked almonds
- 50g (2oz) desiccated coconut
Each serving contains
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Energy
1475kj
356kcal
18%
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Fat
32g
46%
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Saturates
19g
96%
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Sugars
16g
17%
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Salt
0g
1%
of the reference intake
Carbohydrate 15.8g
Protein 2.4g
Fibre 0.5g
Method
- Cut the top and bottom off the watermelon so it makes two flat surfaces. Set the watermelon on large board, then cut in between the melon and skin to form a neat cylinder of watermelon, then chill in the fridge.
- Whip the cream with the icing sugar until thick but spreadable.
- Remove the melon from the fridge and pat dry with kitchen paper. Transfer the watermelon to a stand or plate and smooth the cream all over to form an icing-type coating. Top with mixed berries and sprinkle with the almonds and coconut. Serve in large slices.
See more Dessert recipes
As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.