fresh mint studded cake with melon and peach jam

the freshness of the cantaloupe and the mint make this cake make it great on a warm summers day.

I love melons they remind me of vacations when I got to eat them in abundance every day for breakfast and lunch.

this cake is so easy to make and it is light and airy as it does not have any butter in.

I used peaches with the cantaloupe to make the jam and it was so tasty.

Ingredients

Instructions

preheat the oven to 160c 330f
grease and line two 11cm tins
in a stand mixer whip the sugar and eggs until thick, pale and tripled in volume
cut up the mint leaves into small bits with scissors I used about 6 leaves, add with the flour and gently fold in.
separate between the two tins and bake for 30 minutes
to make jam
remove the seeds and then scoop out the flesh from the melon and add into a pan with the flesh of the peaches (skin and stones removes) add the sugar, heat over a medium heat for 5 minutes , break down the fruit with a stick blender (if you don’t like bits pour through a sieve) then reduce until it starts to thicken pour into sterilised jar let cool.
to assemble cake whip cream with the icing sugar and 3 tbsp of the jam.
spoon some jam onto the sponge then pipe on to the cake.
dust with icing sugar.