Honeydew melon cake

Ingredients

• 400g honey dew melon - remove skin and seeds and chopped
• 75g butter - melted
• 75g evaporated milk
• 1 tsp vanilla essence
• 2 eggs
• 75g sugar
• 125 all purpose flour
• 1/2 tsp nutmeg powder
• 1 1/2 tsp baking powder

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French amandier cake, the super soft almond cake

Preparation

• Combine butter, milk and vanilla together. Keep aside.
  
  Sift flour, baking powder and nutmeg. Keep aside.
  
  Cream eggs and sugar till light and fluffy.
  
  Stir in butter milk mixture bit by bit inside.
  
  Gently fold in sifted flour and chopped melon.
  
  Bake at 175C for 1 hour until the top is nice and brown and cake is set.
  
  For a glossy finish, dust some icing sugar on top.