I had some cubed cantaloupe on-hand and my daughter suddenly decided that she was no longer in love with the fruit, so I decided to concoct a new recipe for you. The cake recipe is dense and moist, so it would also be great for muffins or bread. I was in the mood to make a cake, so that is what I did. With the citrus curd and coconut it has a nice light fresh fruity flavor. Next time I might make this recipe as muffins with the orange curd on the side… perhaps some freshly whipped cream to go with it
Cantaloupe Cake with Orange Curd Filling and Coconut Topping Recipe
2 c. pureed cantaloupe
1 c. canola or other vegetable oil
1 c. light brown sugar
1/4 c. white sugar
1 tsp. vanilla extract
1 tsp. ground cardamom
1 tsp. cinnamon
1 tsp. Kosher salt
3 c. self rising flour
sweetened coconut (to top off cake)
- Preheat oven to 350°.
- Add ingredients to mixer bowl in order shown. Mix well.
- Pour batter into pans.
- Bake approximately 20 minutes, until toothpick pulls clean from center.
- Place on racks to cool.
1 c. white sugar
1/2 c. milk
1 c. orange juice
1 tsp. lemon extract
1 large egg plus 2 yolks
3 tbs. corn starch
2 tbs. all purpose flour
generous pinch of kosher salt.
- Place all ingredients in a sauce pan (one that you can whisk in well)
- Turn burner to med-high.
- Whisk steadily, especially as temperature starts to rise.
- Once the curd is thickened, take it off burner. Pour into a non-porous bowl.
- Refrigerate until thick and spreadable.
*Note: I use fewer egg yolks in this curd by using corn starch and flour to help thicken. I kept some in to still get that silkiness they impart.
Once the cake and curd have both cooled. Top one cake layer with half the orange curd, then place second layer on and top off with the rest of curd. Generously sprinkle sweetened coconut on top of the cake. Serve in small slices, as this is somewhat filling.