Modern Watermelon and Pistachio Cake
Category: Desserts
Serves: 6
Preparation Time: 45 minutes
Cooking Time: 15 minutes
Chill Time: 4 hours
This delicious and visually striking watermelon and pistachio cake is a perfect combination of refreshing fruit and nutty flavors, offering an indulgent treat for warm summer days. With a smooth, creamy watermelon mousse layered atop a pistachio-infused sponge base, this cake is a feast for both the eyes and the palate. The addition of crunchy pistachio granola elevates the texture, while the natural sweetness of watermelon balances the richness of the pistachio. A truly modern and elegant dessert that will leave your guests in awe.
Ingredients:
For the Pistachio Sponge Cake:
| Ingredient | Quantity |
|---|---|
| Pistachio flour | 50g |
| Butter (softened) | 50g |
| Brown sugar | 50g |
| Cornstarch (cornflour) | 10g |
| Eggs | 55g |
| Baking powder | 3g |
| Pistachio granules | 20g |
| Salt | 1 pinch |
For the Watermelon Mousse:
| Ingredient | Quantity |
|---|---|
| Fresh cream (liquid) | 150g |
| Watermelon (cut into pieces) | 450g |
| Gelatine sheets | 10g |
| Powdered sugar | 50g |
For the Watermelon Jelly Topping:
| Ingredient | Quantity |
|---|---|
| Watermelon (cut into pieces) | 200g |
| Gelatine sheets | 5g |
| Pistachio granules (for garnish) | As needed |
Instructions:
Step 1: Prepare the Pistachio Sponge Cake
- Preheat the oven to 180Β°C (350Β°F) (static mode).
- In a mixing bowl, combine the butter and brown sugar, and beat with an electric whisk for about 2 minutes until the mixture becomes light and fluffy.
- Add the eggs and continue mixing until well incorporated.
- Gradually add the pistachio flour, cornstarch, baking powder, and a pinch of salt. Stir until the batter is smooth and homogeneous.
- Grease and line an 18cm round cake ring with parchment paper.
- Pour the batter into the prepared ring and smooth the top with a spoon.
- Bake in the preheated oven for 15 minutes, or until the cake is golden and firm to the touch. Once done, remove from the oven and set aside to cool.
Step 2: Make the Watermelon Mousse
- Soak the gelatine sheets in a bowl of cold water for about 10 minutes until softened.
- Meanwhile, blend 300g of watermelon pieces in a high-sided blender until smooth.
- Pour a small amount of the watermelon juice into a saucepan over low heat. Add the soaked and drained gelatine to the warm juice, stirring until completely dissolved.
- In a separate mixing bowl, combine the fresh cream and powdered sugar, and beat with electric whisks until stiff peaks form.
- Once the gelatine mixture has cooled slightly, gently fold it into the whipped cream and watermelon juice mixture. Be careful not to deflate the cream.
- Refrigerate the mousse mixture until ready to use, about 30 minutes.
Step 3: Assemble the Cake
- Cut the watermelon into small 1.5-2 cm cubes (about 150g).
- Once the pistachio cake base has cooled, place the cake ring on a tray lined with parchment paper.
- Line the inside of the cake ring with a sheet of acetate (transparent plastic film).
- Place the cooled pistachio sponge at the bottom of the ring, then pour the prepared watermelon mousse over the cake, smoothing it out evenly.
- Chill the cake in the refrigerator for at least 4 hours or until the mousse has set.
Step 4: Prepare the Watermelon Jelly Topping
- Soak the gelatine sheets in cold water for about 10 minutes.
- Blend 200g of watermelon into a smooth puree.
- Pour a small amount of the puree into a saucepan and gently heat it. Add the soaked and drained gelatine to the warm watermelon juice and stir until the gelatine is dissolved.
- Mix the dissolved gelatine with the remaining watermelon puree, stirring to combine.
- Strain the mixture through a fine sieve to remove any solids and achieve a smooth consistency.
- Chill the mixture in the refrigerator for at least 1 hour or in the freezer for about 30 minutes until the jelly firms up.
Step 5: Final Assembly and Decoration
- Once the mousse has set, carefully remove the cake ring and acetate sheet.
- Pour the chilled watermelon jelly over the mousse layer, ensuring an even coating.
- Return the cake to the fridge for 4 more hours to fully set the jelly topping.
- Decorate the top of the cake with pistachio granules for a delightful crunch and a beautiful finishing touch.
Serving Suggestions:
- Slice the cake and serve chilled as a refreshing dessert at any summer gathering.
- For extra texture, you can serve the cake with a drizzle of mint syrup or a few fresh mint leaves for an aromatic touch.
- This cake pairs wonderfully with a light sparkling wine or a chilled citrus cocktail.
Tips and Variations:
- You can replace the pistachio flour with regular flour for a more neutral flavor, but the pistachio will lend a unique richness to the base.
- If watermelon isnβt in season, try substituting it with another juicy fruit like strawberries or peaches for a similar refreshing effect.
- For a dairy-free version, substitute the cream with coconut cream and the butter with a non-dairy alternative.
Enjoy this light, fruity, and nutty dessert thatβs as impressive in flavor as it is in presentation! The combination of watermelon, pistachio, and mousse offers a modern twist on classic dessert elements, making it an unforgettable treat for your next gathering.
