In Monday’s post I took something totally normal and acceptable when asked to bring dessert to a friend’s luncheon but last week, when I turned up with a bright green cake, I think my
guinea pigs friends were sceptical. I’ll be the first to admit that on it’s own and un-cut, it sort of resembles a giant, but well-shaped blob of slime.
But cut into it and reveal the coral-coloured centre speckled with rich chocolate chips resembling .. a slice of watermelon!
I saw watermelon cake pops floating around on the net last year and ever since I’ve had a hankering for recreating them in larger form but what flavour to make a watermelon cake? I could have been totally authentic and made it watermelon flavoured but I’m actually not a huge fan of it (yes I know you’re gasping but I’m still a fussy fruit eater).
Instead I randomly decided on hazelnut and raspberry. Don’t ask where that combination came from, it just popped into my head. I used Celia’s pound cake as the base recipe and tweaked it from there. The result was a rich, moist cake with a dense crumb. The raspberries gave a little bit of zing while the chocolate chips added little bursts of added sweetness.
Yes I know it uses a lot of food colouring so it’s probably not for you if you’re against that sort of thing but I say as long as it’s not every day, go for it. If you are totally against food colouring then you could just make the raspberry and hazelnut cake sans colouring for a delicious treat.
If you make the cake, go with dark chocolate chips. I thought that’s what I’d bought but clearly I was flying around the supermarket a little too quickly again.
I made the batter a bit brighter than I wanted it in case the colour baked out but it seemed to hold the colour pretty well resulting in a beautifully pink cake.
To get the icing to a green colour resembling that of a watermelon skin, I held a little slice of cake up to the icing to compare then added a little more green at a time until it was skin-perfect.
For the first time ever, the pat-with-a-paper-towel method worked for smoothing the icing out and making it nice and shiny. If you’ve never tried it you just lay a sheet of paper towel over the icing then gently pat it with you hands and peel away the paper. Until now, every time I’ve tried it I’ve peeled off most of the icing with the towel but this time it was a success. It was just the finished I needed to make it shiny like a watermelon.
Slice into watermelon wedges and serve up only to those who can guess that it is meant to look like watermelon. Enjoy!
What about you? Have you ever recreated objects or fruits in cake form?
- 250g butter
- 250g caster sugar
- 1 tsp vanilla extract
- 4 large free-range eggs
- 175g self-raising flour
- 75g hazelnut meal
- 100g raspberries
- 2 tsp pink food-colouring
- 2 drops yellow food colouring
- ½ cup dark chocolate chips
- 2 cups icing sugar
- 2 tbsp
- Pre-heat the oven to 160C fan-forced and grease and line two 18-20cm cake tins with baking paper.
- Place the butter and sugar in the bowl of the food processor and pulse until they are smooth.
- Add the eggs one at a time and pulse until mixed in.
- Scrape down the sides then add the vanilla and pulse.
- Add the flour and hazelnut meal and process until smooth.
- Add the raspberries (frozen or fresh) and process until totally smooth.
- Colour the batter – add the colourings and process. You may need a little more to get the right colour.
- Scrape the batter out of the base into a bowl and fold through the chocolate chips.
- Spread the batter into the tin and bake for 50 minutes to 1 hour or until a cake tester inserted in the middle comes out clean.
- Leave the cakes to cool in the tins for 5 minutes and then transfer to a wire rack to cool completely.
- Beat the butter in the bowl of an electric mixer until smooth.
- Gradually add the icing sugar until mixed in.
- Add a little milk at a time and keep beating until smooth and spreadable.
- Remove ⅓ of a cup of icing to a bowl and tint with pink and yellow to match the colour of the cake.
- Tint the remainging icing with green to make it look like watermelon skin.
- Trim the top of one of the cakes and place it bottom-side-up on a cake plate.
- Spread the top (which is actually the bottom) with the pink icing in a very thin layer.
- Carefully sandwich the other cake on top.
- Spread the green icing over the entire cake and smooth it out.