Honeydew melon cake

8 servings
45 hours
1 hour
Moist, dense and compact in texture cake


Number of serving: 8
400g honey dew melon - remove skin and seeds and chopped

75g butter - melted

75g evaporated milk

1 tsp vanilla essence

75g sugar

125 all purpose flour

1/2 tsp nutmeg powder

1 1/2 tsp baking powder


  • 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.


Honeydew melon cake, photo 1
Honeydew melon cake, photo 2


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