Eat Recipes

Watermelon Cake Recipe by Lorna Jane Clarkson

This delicious Watermelon Cake from Lorna Jane Clarkson’s new cookbook Nourish really does let you have your cake and eat it too! Refreshing and good for you it’s also makes a dramatic statement for any gathering or celebration.

No cooking is required and you can substitute the figs with other fruits if you prefer.


Refresh Watermelon Cake

Prep time 20 minutes | Serves 8

Nutritional count per serving: protein (7g), carbohydrate (11.8g), total fat (7.8g), fibre (1.7g).

  • 1kg (2-pound) large round piece of seedless watermelon
  • 1 lime
  • 2 teaspoons raw honey
  • 2 cups (480g) ricotta cheese
  • 3 medium fresh figs (120g), quartered or halved
  • 2 tablespoons coarsely chopped roasted unsalted shelled pistachios
  • 1⁄4 cup loosely packed fresh small mint leaves
  • 2 teaspoons raw honey, extra


  1. Remove skin and rind from watermelon, keeping the flesh as a whole round piece.
  2. Using a vegetable peeler, peel rind thinly from the lime. Cut lime rind into long, fine strips. Juice lime; reserve 2 tablespoons juice.
  3. Combine lime juice and honey in a small bowl; stir in ricotta.
  4. Place watermelon piece on serving plate; spread ricotta mixture on top. Pile figs on top; sprinkle with nuts, mint and lime rind.
  5. Drizzle with extra honey before serving, cut into wedges.
Watermelon Cake

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