Saturday, September 10, 2016

Vegan Persian Melon Cake with Rosewater and Pistachio

This "cake" does not have flour or flour alternatives, it's just fruit! And guess what, it tastes even better than it looks.


Keep in mind, since this is fresh fruit you'll need to serve immediately. What you can do to prepare is cut out your melon into the shape of a "cake", soak it lightly in rosewater on a deep plate or bowl, and keep it cool in the refrigerator. This way when you're ready to server, you can quickly layer creamy topping and crushed pistachio on the melon before serving.

Persian Melon Fruit Cake
by Sarah Farsh September 7th, 2016

  • 1/2 crenshaw or cantaloupe melon, peeled, seeded and carved into a cake shape of your choice
  • 1 1/2 tbsp rosewater, usually found in ethnic aisle 
  • SoDelicious dairy-free cocowhip (or creamy topping of choice), I use reduced fat variety
  • 1 cup crushed unsalted pistachio nuts
  • fresh mint for garnish
Prep your melon by slicing in half, peeling and scooping seeds out. Use a paring knife to carve the melon out to your desired cake shape. Rub the melon down with rosewater and let chill in refrigerator until you are ready to serve. Frost melon with cocowhip, top with pistachio nuts and garnish with mint. Serve immediately. 

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