How To: Summertime Raw Watermelon Cake

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Now that we are in the midst of summer, we can enjoy the fresh produce that comes with the season.  A summertime favorite is watermelon, but rather than cutting chunks off for family and friends, consider creating a "Watermelon Cake" -- no baking necessary! The "cake" is 100% natural and contains nothing but watermelon-y goodness.

Vegan ;-)

Watermelon Cake

Supplies:
  • 1 seedless watermelon
  • 1 big knife
  • 1 melon baller (I used a measuring teaspoon.)
  • 1 large towel and cutting board
Directions:
  1. Lay out a towel with the cutting board on top.
  2. Cut off the ends of the watermelon leaving only a 2 to 3 inch width section in the middle.  This is the base of the cake.
  3. Place the base (the 2 to 3 inch width middle section) flat on the cutting board and slice it into 8 wedges.
  4. Move the wedges onto a serving platter.
  5. Using a melon baller or teaspoon, scoop watermelon balls from the two end pieces that were cut off in step #2.
  6. Stack the balls on the cake base. The amount of layers stacked is left to your personal preference. I went with the multi-layered stack.
  7. Voila! A Watermelon Cake!


Daelyn Fortney | Facebook |@daelyn | email
Greenville, SC Daelyn is the co-founder and managing director of This Dish Is Veg. She handles the daily operations of the site including advertising, story idea generation, and website promotion as well as managing the volunteer contributors. Along with her work at TDIV, Daelyn is an editor for a gift-giving website and mother of three daughters.

Adapted from August 2010 issue of Martha Stewart Living
Photo credit: Daelyn

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