Dry Ingredients

  • 1 Cup of Kapai Puku – Tropical Blend
  • 2 Cups Almond Meal
  • 1 Teaspoon Bicarbonate Soda (Aluminium Free)

Wet Ingredients

  • 2 ½ Cups of Slow Baked Spaghetti Melon
  • 3 Eggs (preferably Free Range)
  • ½ Cup Organic Raw Honey
  • 1 Cup Orange Juice
  • 3 Tablespoons of Freshly Grated Orange Rind
  • 1 Tablespoon Coconut Oil


  1. Preheat Oven to 190 degrees.
  2. Cut Spaghetti Melon in half (lengthwise). Pierce the whole shell several times with a large fork or skewer and place face down (Rind up) in a greased baking dish. Grease using Coconut Oil. Also lightly brush the Melon with Coconut oil to help prevent the Melon skin from burning.
  3. Cook Melon in the oven for approximately 1 to 1-1/2 hours or until flesh is tender.
  4. Once cooked, remove and discard oval melon seeds. Scrape remaining stringy flesh into a mixing bowl.
  5. Stir in honey, Orange Juice, Orange Rind and Eggs.
  6. Mix dry ingredients in a separate bowl, (Kapai Puku Tropical Blend, Bicarbonate Soda, Almond Meal).
  7. Hand stir ingredients altogether into the one bowl until thoroughly combined.
  8. Lightly grease Square Cake Tin (20 x 20cm) with Coconut Oil and spoon in mixture.
  9. Cook in oven for 30 – 40 minutes (or until golden brown).
  10. Allow to cool before cutting.