Watermelon cake recipe
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- Serves 12
- 30 mins to prepare, plus chilling
- 356 calories / serving
Ingredients
- 1 watermelon
- 600ml (1pt) cream
- 100g icing sugar, sifted
- 200g (7oz) mixed berries
- 50g (2oz) toasted flaked almonds
- 50g (2oz) desiccated coconut
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Shop ingredientsEach serving contains
- Energy
- 1475kJ 356.0kcal
- Fat
- 32g
- Saturates
- 19g
- Salt
- 0.0g
- Sugars
- 16g
of the Reference intake
Carbohydrate 15.8gProtein 2.4gFibre 0.5g
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- 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.
