No Bake Watermelon Cake
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No Bake Watermelon Cake
Recipe by Magdalena Roze
Serves: 8–10
Prep Time: 25 minutes
Chill Time (optional): 30 minutes
Ingredients
For the cake
1 whole small seedless watermelon (round or oval-shaped)
1 punnet strawberries halved or sliced.
1 punnet blueberries
1/2 cup raspberries
1/4 cup toasted coconut flakes.
A few sprigs fresh mint and basil
For the yoghurt frosting
1 1/2 cups Jalna Creamy Vanilla Yoghurt
2 tablespoons natural cream cheese, softened.
1 teaspoon lime zest
1 tablespoon honey or maple syrup (optional)
METHOD
Prepare the watermelon base
Slice a whole watermelon in half, place flat side down on a board. Then slice off the top to create another flat surface. Carefully trim away the rind, working around the edges. Pat dry with paper towel to remove excess moisture.
Make the yoghurt frosting
In a stand mixer, place the Jalna Vanilla Yoghurt, cream cheese, lemon zest, and honey or maple if using. Whisk for 1–2 minutes until creamy, smooth and spreadable.
Frost the watermelon
Place the watermelon cake on a serving plate or cake stand. Using a spatula or spoon, gently spread the yoghurt frosting over the top and sides. It doesn’t need to be perfect; the rustic look is part of its charm.
Decorate
Arrange the fresh berries on top. Scatter with toasted coconut flakes and mint leaves for colour and texture. Chill for 30 minutes if you'd like the frosting to set slightly or serve immediately.
