This scrumptious pillar of summer produce is fun to make — and requires no cooking.
By Amy Makechnie
While perusing the Internet for a nutritious, summertime cake recipe, I came across a rather ingenious picture of a “cake” I’d never made or seen before. Both creative and healthful, our very own towering cake of fruit was born (the title being a bit more appealing than “fruit cake.”)
Layered with naturally sweet and juicy fruits like watermelon, cantaloupe, honeydew melon, pineapple and berries, this cake is simple to make and will have your family and friends asking for seconds and thirds. With beautiful, bright colors containing all-natural ingredients and no artificial dyes or added sugar, this unique spin on “cake” is a terrific summertime alternative for those hot, humid summer days when you’d rather not turn on the oven.
The fruit tower cake contains ingredients high in antioxidants, essential vitamins and minerals, but low in calories and fat. In addition, it’s hydrating and gluten-free, making it an excellent choice for a glorified snack or special event. With all the summertime produce coming into season, you might pluck the ingredients right out of your own garden, local farmer’s market or fruit stand.
In lieu of ice-cream or whipped cream, add plain Greek yogurt drizzled with local maple syrup for a bit of pizazz and protein. Got a birthday celebration coming up? Add some candles and you’re in business!
Recipe: Summertime Fruit Tower Cake
- 1 small watermelon
- 1 cantaloupe
- 1 honeydew melon
- 1 pineapple
- 1 cup blueberries and raspberries
- 1 cup Greek yogurt
- 1 tablespoon maple syrup
- Slice circles of watermelon, cantaloupe, honeydew melon and pineapple about ½ inch thick. Start with the largest fruit circles as the base layer. Use a knife to cut out the middle or a biscuit cutter for a more uniform look. If the slices look too large, trim as needed.
- Layer watermelon, cantaloupe, pineapple and honeydew. Repeat. Use long skewers to keep the cake from falling over.
- Top with cut kiwis, strawberries, blueberries and raspberries.
- On the top, add a dollop of Greek yogurt drizzled with maple syrup. Prefer whipped cream? Make your own using one cup whipping cream and one tablespoon powdered sugar. Whip until light and fluffy.
Try to make your cake circles as uniform as possible in terms of width, so they will stack more easily. The long skewers will definitely be helpful in keeping your cake upright and in place. Because watermelon tends to be the biggest fruit, I made that my first layer, but feel free to stack in whichever order makes sense in terms of size.
Amy Makechnie is a sports nutrition specialist, freelance writer and the mother of a wily flock of children. You can find her at maisymak.com
Kid Stuff Summer 2016