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Melon cake with pecan praline

Cakes in form

Servings: 2 pcs


1 tbsp Baking soda
1 tsp Coarse sea salt
1 Small ripe melon (e.g. cantaloup) or other fruit 300 – 600 gr
1 Rod good vanilla (grains)
1 tsp Ground ginger
150 g Pecans shucked or almonds
175 g Butter
2 tbsp Ground cinnamon
2.5 dl Brown sugar
2.5 dl Sunflower oil
3 Eggs
5 dl Sugar
625 g Wheat flour


To prepare the Melon cake with pecan praline recipe, please follow these instructions:

Preheat the oven to 125 degrees. Whip egg, oil sugar and vanilla grains together in a bowl. Cut the skin off the melon, remove the kernels and cut the fruit meat into smaller pieces. Blend it to a fine texture and turn the melon into the dough. Mix flour, salt, baking powder and spices and stir well together. Spread the dough into two greased breadcrumbs and behind it for one hour in the oven.

Melt the butter with dolphin in a small thick-bottomed saucepan. The farmer may like to caramelize and thereby become light brown. But it must not be black, so beware. Bring the pecans and let them shake gently with stirring for a couple of minutes.

When the loaves are finished, take them out of the oven and put them on a grid with a piece of baking paper. Pour the dark pecan praline over the loaves, it should run a little down the sides and let the loaves cool.

It is not certain that 1 hour in the oven is enough. Stick to the cake before it is taken out.

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