When the warm season graces Los Angeles, watermelon becomes our household obsession. I make quite a variety of things with watermelon, everything from paletas, agua fresca, margaritas, salad, salsa, and many other lovely dishes. Last week as I hurried around the city running errands, I drove past a grocery store in Downtown LA, and immediately turned back with Watermelon in mind. Once inside the store I was tempted by the bounty of berries that were so prominently displayed, and stocked up on a variety of fresh fruit. I strolled along the aisles imaging what kind of fruit salad I would create once I was back in my kitchen and away from the congested streets. My mind recalled a beautiful watermelon cake I recently had while I was traveling in Australia and wanted to re-make it for my family. I raced to the cold dairy section and picked up some whipping cream, and finished my trip down the baking aisle for some sliced almonds. The second I got home I started right away by cutting the rind off the watermelon and cutting it into a round edge with flat surfaces. I was so pleased and excited once I added the whipped cream to the top, that I forgot to put the finishing touches of sliced almonds around the cake before I photographed it. Oh well, you can always dress your watermelon cake in almonds or not. My Mom had the first slice and didn’t seem to miss them. Quick story: I took two of these cakes to a friends party a few days later one with nuts and one without… They both flew off the table so fast, I was almost positive watermelon locusts had come and devoured them both.
Ingredients for Watermelon Cake:
- 1 – large seedless watermelon
- 1/4 – cup sugar
- 1 – cup whipping cream
- 8 – strawberries
- 6 – cherries
- 1/4 – cup blueberries
- 1/2 – cup sliced almonds (optional)
- Cut the rind off the watermelon by cutting off both ends to make a flat surface on each side. Then with a knife cut off the rind all around the watermelon. It should look like this.
- Place watermelon center on a cake dish, and set to the side.
- In a mixer with a whisk attachment beat sugar and whipping cream for 5 minutes on hight or until stiff.
- Frost the watermelon with the whipped cream.
- Decorate the top with berries.
- Optional: decorate the sides with almonds.
- Place in fridge until ready to serve.