Watermelon cake recipe

  • Serves 12
  • 30 mins to prepare, plus chilling
  • 356 calories / serving
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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.

  1. 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.
  2. Whip the cream with the icing sugar until thick but spreadable.
  3. 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.

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As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.

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  • Ingredients

  • 1 watermelon
  • 600ml (1pt) cream
  • 100g (3 1/2oz) icing sugar, sifted
  • 200g (7oz) mixed berries
  • 50g (2oz) toasted flaked almonds
  • 50g (2oz) desiccated coconut
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  • Energy 1474kj 356kcal 18%
  • Fat 31.9g 46%
  • Saturates 19.1g 96%
  • Sugars 15.6g 17%
  • Salt 0g 1%

of the reference intake
Carbohydrate 15.8g Protein 2.4g Fibre 0.5g

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