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.
fresh mint studded cake with melon and peach jam
Ingredients
- 150g caster sugar
- 4 eggs
- 150g self raising flour
- fresh mint leaves
- ……………
- for the jam/jelly
- half a small cantaloupe
- 6 normal peaches or 8 doughnut peaches
- 3/4 cup jam sugar
- ………………..
- 300ml double cream
- 5 tbsp icing sugar
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.
What a fresh and summery cake! Love the use of melon, you don’t see that used in baking often! 🙂
Thankyou June it was really nice I have made a watermelon jam for another recipe that’s really nice too x
I love how thick these layers of cake are–so gorgeous!!!
Thankyou Courtney xxx
How could I make this gluten free
Use gluten free self raising flour instead of the normal wheat self raising flour