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
-Rice flour/powder: 60 g
-Sugar: 25 g
-Butter: 50 g
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.