I’ve enjoyed berries, peaches, plums and all manner of other fruit in baked treats.
Not until now.
Don’t get me wrong. I love that beautiful netted fruit with its sunny orange flesh. But cantaloupe in a cake seemed as farfetched to me as watermelon or honeydew in one.
That is until I spied a recipe for “Cantaloupe Cake (Torta di Melone)” in “Dolci: Italy’s Sweets” (Stewart, Tabori & Chang), of which I received a review copy. The book is by Francine Segan, a food historian and New York City cookbook author. The cookbook boasts more than 125 recipes for Italian specialties such as sweet ricotta crepes, rosemary semifreddo, angel hair pasta pie, and even an unlikely chocolate eggplant dish.
I couldn’t let a chance to bake with cantaloupe pass by, so I gave it a whirl.