Cantaloupe Bundt Cake (Italian Torta di Melone)

Cantaloupe Cake (Torta di Melone), besides its star ingredient, there are two other unusual points about this recipe, which has its origins in Piedmont, Italy. First, you bake the cake at 360 degrees. Yup, not 350 or 375, but 360. Second, the batter is as dry as the Mojave Desert - until you fold in the last ingredient, the cantaloupe chunks.

3 cups cantaloupe, diced
2 cups Asti Spumante or sparkling cider
butter, for the pan
2 cups all-purpose flour, unbleached
2 large eggs, separated
1 cup + 2 Tbsp. granulated sugar
2 tsp. baking powder

Combine the melon chunks and wine in a bowl and let rest for at least 30 minutes to infuse the melon with the wine’s flavour.

Preheat an oven to 360°F (185°C/165°C fan, Gas Mark 4). Lightly butter and flour a standard 12 cup Bundt pan.

In a large bowl, using an electric mixer or whisk, beat together the egg yolks and sugar until creamy and light yellow. Gradually, adding a little at a time, beat in the flour and baking powder until combined. Set the batter aside. It will look quite dry and powdery.

In a medium bowl, with clean and dry beaters, beat the egg whites until stiff peaks form. Fold the whites into the batter until combined.

Using a slotted spoon, add cantaloupe and about 2 Tbsp. of the liquid to the batter and stir until just combined. Spread the batter evenly in the prepared pan and bake for about 50 minutes, until golden and a toothpick inserted into the center comes out clean.

Let cool on a wire rack and serve at room temperature.

Makes 12 servings.

Cook's Note: Be sure to wash the outside of the melon with soap and water before cutting into it.