| | Watermelon and rose layer cake
Watermelon and rose layer cake
Watermelon and rose layer cake 4.3-5 9
  • Calories: 2473 kj
  • Fat: 37.1g
  • Carbohydrates: 41.2g

How to Make:

  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.
Time for preparing:
6 min.


  • 1/4 seedless watermelon, thinly sliced
  • 1/4 cup (60ml) rosewater (see notes), 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 (see notes), to serve
  • Dried rose petals (see notes), to serve