Watermelon cake

By Vijaya Selvaraju
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  • 1 seedless watermelon
  • 3 cups sweetened whipped cream
  • 1.5 cups toasted sliced almonds
  • 1 cup hulled strawberries
  • 1 cup blackberries
  • 1/2 cup fresh currants
  • 1 kiwi peeled and sliced into 6 millimeter rounds


  1. Slice five to six centimeters off the ends of the watermelons and flip it over so that the exposed flesh is on the cutting board. Trim off all the rind, and carve the flesh so that the watermelon resembles a cake round. Using a paper towel, pat the watermelon dry to remove any excess moisture.
  2. Using an offset spatula or spoon, cover all sides of the watermelon with whipped cream, and then press the toasted almonds onto the sides so that they are completely covered.
  3. Decorate the top of the cake by arranging the fruits on top. Slice and enjoy!


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