Melon Sponge with Cinnamon
As summer is in full embrace we need to make the most out of it. The number of different fruits at their peak is one of my favourite things about this season. Strawberries, pears, peaches, nectarines, watermelons….it is like a piece of heaven. So, let’s make a good cake! Moist and delicious cake full of sweet and vibrant cantaloupe melon.
Melons are great as a snack, for smoothies, ice cream, sorbets or even with savoury dishes. But what about a simple baked sponge? It’s a bit out of the box but absolutely delicious and worth a try.
The key to a good sponge is to make it moist but still fluffy. In this recipe, we won’t use butter. Yep, no butter. Instead, we will mix in with the eggs natural yoghurt and olive oil. Believe me, it works, the cake will become super light and airy. Once you take a bite with the piece of the sweet cantaloupe it will just make you happy.
Melon Sponge with Cinnamon
Ingredients
- 2 cups Plain Flour
- 1 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 cup Sugar
- 2 Eggs
- 1 cup Natural Yoghurt
- 1/3 cup Olive Oil
- 1 tsp Vanilla Extract
- 1 1/2 tsp Ground Cinnamon
- 1/2 Cantaloupe Melon pealed and cubed
Instructions
- Mix flour, baking powder and baking soda together in a medium bowl with a pinch of salt. In a second bigger bowl whisk together (you can use a hand mixer) sugar, eggs, yoghurt, oil, vanilla extract and cinnamon until all ingredients combine into a smooth batter.
- While still whisking the butter add flour mixture gradually until combined. Pour the butter into the cake form laid with parchment paper. I used a 32×22, 5 cm deep cake tin. Align the top of the cake, place pieces of the cantaloupe on top of the cake.
- Bake for around 30 to 40 min in 190C. Let it cool before serving, Dust with icing sugar and enjoy.