Method

• 1.
  To make the lime and mint sugar, place mint leaves in a small food processor and process until finely chopped. Add sugar and lime zest. Pulse until coarsely combined. Store in a glass jar in the refrigerator until ready to use.
• 2.
  To make the cacao fudge frosting, place cashew nuts and dates in a small bowl. Cover with boiling water and soak for 15 minutes. Drain the water. Place cashew nuts and dates in the jug of a blender. Add coconut cream, vanilla extract and cacao powder. Process until smooth, fudgy and creamy. Scoop into a glass jar and allow to firm up some more in the refrigerator for at least 30 minutes. Use as required.
• 3.
  To make and assemble the cake, place a damp tea towel on your kitchen counter and put your chopping board on it to prevent it from slipping. Use this slip free surface to carve your cake.
• 4.
  Cut a thin slice off one of the ends of the watermelon. Estimate how high you want your cake and then add another few centimeters to it. To get a 10cm tall cake, measure 15cm from the cut end and make a cut all the way through. You should now have a piece that has two cut edges and one that has only one cut edge. Use the piece that has two cut edges.
• 5.
  Place it on your chopping board on the larger cut surface. Slowly start trimming the green rind off from top to bottom using a light hand so as to get a smoother surface all around. When you are happy with the shape of the cake, make a final thin slice of the top to have a level surface for the frosting and toppings.
• 6.
  Transfer carved cake to a cake plate. Spread the chilled cacao frosting on the top of the cake. Decorate with fig, strawberries, blueberries and raspberries. Squeeze some passion fruit pulp on top. Arrange remaining passion fruit slices around the cake. Garnish with mint leaves and edible flowers. Sprinkle with lime sugar and chill until ready to serve.

• 7.
  Serve chilled, cut into wedges.