Spelt cake with watermelon jam

Take half a kilo of the white part from the watermelon rind and leave it to soak for six to eight hours, changing the water occasionally, then boil it. Add the lemon cut into slices to the syrup made by dissolving the granulated sugar in a liter of water and cook for about twenty minutes.

Add the brown sugar to the softened butter and work until you have a homogeneous mixture.

With the mixed flours, create a well on the work surface. Place the butter and sugar mixture in the center, add the baking powder and the eggs, and knead, adding enough milk to obtain a soft but compact consistency.

Form a disc of dough and bake it in the oven at 180°C until golden brown. Allow to cool slightly and cover with the watermelon jam. Place the remaining jam into glass jars and sterilize them.