Family friendly

Watermelon and rose layer cake

Name: Watermelon and rose layer cake
Prep time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 1/4 seedless watermelon, thinly sliced; 1/4 cup (60ml) rosewater, plus extra to drizzle; 1/3 cup (75g) caster sugar; 2 x 250g punnets strawberries, halved; 600ml thickened cream; 225g store-bought sponge cake (18cm x 13cm x 4cm); 2 tablespoons almond meal; 10 seedless red grapes, halved; Slivered pistachios & dried rose petals, to serve

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Use a store-bought sponge cake as the base for this delightful Moroccan-inspired dessert.

1/4 seedless watermelon, thinly sliced
1/4 cup (60ml) rosewater, plus extra to drizzle
1/3 cup (75g) caster sugar
2 x 250g punnets strawberries, halved
600ml thickened cream
225g store-bought sponge cake (18cm x 13cm x 4cm)
2 tablespoons almond meal
10 seedless red grapes, halved
Slivered pistachios & dried rose petals, to serve

Method

1.

Arrange melon on a wire rack in a single layer, sprinkle with 1 tablespoon rosewater and 2 tablespoons sugar, then stand for 30 minutes for flavours to infuse. Pat dry.
2.

Meanwhile, combine berries and another 1 tablespoon rosewater in a bowl, then stand for 15 minutes to infuse.
3.

Whisk the cream and remaining 2 tablespoons sugar with electric beaters until thickened. Add the remaining 1 tablespoon rosewater and whisk until soft peaks.
4.

Carefully slice the cake into thirds horizontally. Place one cake layer on a serving plate and sprinkle with a little extra rosewater. Spread over one-third of the cream, sprinkle with 1 tablespoon almond meal and top with half the watermelon. Repeat layers, then top with a final layer of cake and cream. Press grapes and strawberries into the cream, then garnish with pistachios and dried rose petals.