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Watermelon Cake

This watermelon cake is made by freezing blended watermelon until firm, creating a cold, sliceable dessert with a slightly chalky, popsicle-like texture. The dish features the fruit's natural juicy and grassy aroma, resulting in a refreshing, visually appealing slab that resembles a traditional cake, but with a frozen consistency and vibrant appearance.
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Prep Time 15 minutes
Cook Time 4 minutes
Total Time 4 minutes
Servings: 8
Course: Main Course
Cuisine: Fusion
Calories: 40
Ingredients Equipment Method

Ingredients
  

  • 1 large ripe watermelon seeded, cut into chunks
  • optional to taste honey or agave syrup for added sweetness

Equipment

  • Blender
  • Freezer
  • Knife
  • Measuring cups

Method
 

  1. Cut the watermelon into manageable chunks, removing any seeds if necessary, and measure out about 4 cups of the chunks.
    1 large ripe watermelon
  2. Place the watermelon chunks into a blender and process until smooth and liquid. Taste and add honey or syrup if desired, blending briefly to combine.
    1 large ripe watermelon, optional to taste honey or agave syrup
  3. Pour the blended watermelon mixture into a lidded container or a shallow dish suitable for freezing. Cover tightly and place in the freezer.
    1 large ripe watermelon
  4. Let the watermelon mixture freeze for at least 4 hours, stirring every hour in the first two hours to break up ice crystals and promote an even texture.
    1 large ripe watermelon
  5. Once fully frozen and with a slightly chalky, firm texture, remove from the freezer and use a sharp knife to cut into slabs resembling slices of cake. Serve immediately for a cold, refreshing dessert.
    1 large ripe watermelon