This particular recipe is dedicated to This Cat Can Cook who amused me with his comments and has a love for Watermelon.
Now, wheat flour allergics will be glad to know that none of it is being used!
INGREDIENTS: for 9~10 cakes
-Watermelon, red part, no pips: 150 g
-Eggs: 2
-Rice flour/powder: 60 g
-Sugar: 25 g
-Butter: 50 g
RECIPE:
Cut 100g of the watermelon in small cubes 1x1x1 cm. Blend rest into juice (40 ml).
Melt butter in electric oven at 5~600W for 40~50 seconds or until it is completely melted. Keep warm.
Pre-heat oven to 180 degrees Celsius.
Mix sugar and eggs together. Warm sufficiently until it gets to your “skin temperature”.
Beat up at High Medium speed until it forms a bubbly but fine paste. Continue to beat at low speed for 3 more minutes.
Add rice flour and delicately with a spatula.
Mix in melted butter and watermelon juice delicately.
Pour in molds.
Place a watermelon cube on top and bake for 20 minutes at 180 degrees Celsius.
Let the cakes cool before taking them out of their molds.
Serve them upside down decorated with mint leaves.
Please check the new postings at:
sake, shochu and sushi
—————————————-
日本語のブログ
—————————————-
SHIZUOKA GOURMET 
This will be a great “bring along” as both my sister-in-law and mother-in-law are non gluten. And thanks for the “dedication”! Both watermelon and gluten free. Double good!
LikeLike
Dear Friend!
Greetings!
I’m doubly glad to hear that!
Bear with me for a while, and I will come up with more soon!
Cheers,
Robert-Gilles
LikeLike
I would never have thought of this. Sounds delicious, though. And like Jenn said, because they’re mini you can eat more! LOL
LikeLike
LOL
Birds of a feather?
Cheers,
Robert-Gilles
LikeLike
Faboulous ! Tasty Watermelon Cakes your pictures are so wonderful ! and your recipe I will try for the Holidays~
Thanks for sharing your recipe~
Welcome~~~
http://foodcrate.com
Join , Post your comments, share your recipes!
Join our growing food community !
And if you can visit me I can visit you~
Have a great Day~
LikeLike
Cheers, dear friend!
Will visit you right away!
Robert-Gilles
LikeLike
I’ve never tried cakes with watermelon or even with rice flour-amazing!!!
We make a dosa(pancake) with the white part of the watermelon-it adds such an amazing flavour to the dosa 🙂
LikeLike
Dear Sweta!
Greetings!
Actually in Japan they also use the white part in other recipes!
I’ll check and see if I can come up with something!
Cheers,
Robert-Gilles
LikeLike
Arigato Gozaimassu! I can’t wait to make these little gems….
LikeLike
Dear Friend!
You are most welcome!
Easy and tasty!
Cheers,
Robert-Gilles
LikeLike
Wow they look and sound delicious. I wonder what the texture is like using rice flour.
LikeLike
Dear Friend!
Greetings!
Not much difference in texture actually, maybe a bit more equal throughout the cake!
Cheers,
Robert-Gilles
LikeLike
The watermelon cakes look lovely and I love watermelon in the summer! I’ve never used it in baking before though, and will try soon!
LikeLike
Dear Irene!
I’m so happy you appreciated this simple recipe!
You must be eating a lot of watermelon as it is one of the best way to quench your thirst in a hot country!
Cheers,
Robert-Gilles
LikeLike
Watermelon cakes. I love it. of course, you do know that mini means you have to eat more. But since it’s made with watermelon. I won’t feel guilty about eating more than one. 😉
LikeLike