Cake soaked in watermelon syrup

Ingredients

For the batter

• 5 eggs
• 1 cup (240 ml) granulated sugar
• 1/2 cup (120 ml) ground walnuts
• 1 packet (8 g) vanilla sugar
• 1 cup (240 ml) oil
• 1 cup (240 ml) buttermilk
• 1 cup (240 ml) semolina
• 2 cups (480 ml) all-purpose flour
• 1 packet (10 g) baking powder
• 1/4 teaspoon salt
• 1 teaspoon candied orange peel
• 1 tablespoon chocolate flakes

For the syrup

• 400 g watermelon flesh
• 1 packet (8 g) vanilla sugar
• 1 lemon
• 200 ml water
• 2 cups (480 ml) granulated sugar

For decoration

• 20 g coconut flakes

Preparation

1. Preheat the oven to 160°C. Grease a baking pan with oil and dust it with flour. 2. Beat the eggs with the granulated sugar, ground walnuts and one packet of vanilla sugar. Slowly pour in the oil, then add the buttermilk a spoonful at a time. 3. Mix in the semolina, then the flour mixed with the baking powder and salt, using the mixer on low speed. Pour the batter into the pan, smooth the top and sprinkle the candied orange peel and chocolate flakes over it. 4. Bake the cake for 40 minutes, until a toothpick inserted in the middle comes out clean. 5. Blend the watermelon flesh with the second packet of vanilla sugar until you have a thick nectar. Put it in a saucepan with the lemon juice, water and sugar for the syrup. Boil for 10 minutes, then turn off the heat. 6. Take the pan out of the oven and cut the cake into portions. Pour all the syrup over it and put the pan back in the turned-off oven for 20 minutes, until the syrup is absorbed. 7. Take the pan out and sprinkle the coconut flakes over the cake. Let it cool completely, about 60 minutes, before serving.