Whole Watermelon Cake
With Easter approaching and school holidays there are always so many opportunities for socialising. I love having a few healthy show stoppers up my sleeve so I can join the party without being a “pooper”!!
This whole watermelon cake always goes down so well and is a lovely counterbalance to all the sugar that is traditional. Decoration can be simple or fancy and done to your own taste.
If watermelons are not available or not your thing try the fruit mini cakes that can be made with apples or other fruit:
– Watermelon (the one I made was smaller than a dinner plate so used well less than half a large watermelon – adjust the size to fit number of guests)
– Thick yoghurt for icing (for tips see below *). For non-dairy use chilled then whipped coconut cream (to make thicker only use the solid part from the tin). I actually prefer the coconut cream but my bar mix died today and I could not face hand-whipping!!
– I used Blueberries, Kiwi and Mint for decoration on top
– I used Sliced Almonds for decorating the sides
(* Thickening yoghurt is really simple. Use cheesecloth or a Chux/J-Cloth to filter out some of the liquid. Simply place the cloth over a small bowl and elastic band it into place then place yoghurt on top and allow the liquid to drip into the bowl in the fridge for a few hours).
1. Cut a cake shape from the watermelon (you can go rectangular if you wish!)
I got rid of most of the seeds too.
2. Then covered it in thick yoghurt.
3. I decorated with blueberries around the edge.
4. And added sliced kiwi fruit in the middle.
5. Before adding some mint.
6. I used sliced almonds to create a pattern around the side of the cake.
7. And then wanted to pick up the green so switched plates.
8. I wondered whether a splash of colour would enhance but the mini-chefs said “nah”.
Simple, refreshing, fabulous looking and healthy!
The Art of Nutrition
Fun, healthy, creative food for kids big and small