Watermelon and Rose Layer Cake
Ingredients
225 g unsalted butter, cubed and softened
225 g caster sugar
225 g self-raising flour, sifted
1 tsp. baking powder
4 eggs, lightly beaten
1 milk
2 tsp. vanilla extract
360 g watermelon, rind removed, cut into 5mm slices
rose water, as needed, 2-4 tsp
600 g double cream
30 g icing sugar
2 ground almonds
175 g strawberries, hulled and halved
30 g slivered pistachios
20 g pomegranate seeds
dried rose petals, as needed
Instructions
STEP 1/6
Preheat the oven to 180°C
Grease the cake tins and line with parchment paper
STEP 2/6
Attach the mixer bowl to the base of the machine, fit the splash guard and the K-beater
Add butter, sugar, flour, baking powder, eggs, milk, 1 tsp vanilla into the Mixer bowl
Start the machine on speed 1, gradually increase to speed 5 for 1 minute
Stop the machine and use a spatula to scrape the sides of the bowl before mixing again for 30 seconds until the mixture is combined
Divide the mixture between the three tins
Bake for 20-25 minutes until golden brown, the sponge should spring back once pressed lightly with a finger
Remove from the oven and allow to cool in the tin for 5 minutes before removing from the tins.
Turn the cakes out on to a wire rack, allow them to cool completely
STEP 3/6
Add the prepared watermelon onto the prepared baking tray.
Remove some of the excess moisture by lightly dabbing with some paper towels
Drizzle 1 –2 tsp rose water on top of the watermelon slices.
Set aside for 20 minutes.
STEP 4/6
Retrieve and clean the Mixer bowl, fit the whisk.
Add the cream, icing sugar and 1tsp vanilla into the mixer bowl.
Start the machine on speed 3, gradually increase to speed 5 for 1 minute 30 seconds or until soft peaks.
STEP 5/6
Use a knife to level the sponge layers
Drizzle a small amount of the remaining rose water onto the sponge layers.
Spread one third of the cream onto one sponge layer.
Add half of the ground almonds, onto the cream layer.
Add one third of the infused watermelon slices
STEP 6/6
Add the next sponge layer, gently press down.
Repeat this layering process with the cream and the remaining half of the ground almonds and some of the watermelon slices.
Add the final sponge layer, gently press down.
Add the remaining cream, watermelon slices and the strawberries.
Finish with the pistachios, pomegranate seeds and shredded dried rose petals.
Refrigerate for 15 minutes before serving
Watermelon and Rose Layer Cake
Ingredients
225 g unsalted butter, cubed and softened
225 g caster sugar
225 g self-raising flour, sifted
1 tsp. baking powder
4 eggs, lightly beaten
1 milk
2 tsp. vanilla extract
360 g watermelon, rind removed, cut into 5mm slices
rose water, as needed, 2-4 tsp
600 g double cream
30 g icing sugar
2 ground almonds
175 g strawberries, hulled and halved
30 g slivered pistachios
20 g pomegranate seeds
dried rose petals, as needed
Instructions
STEP 1/6
Preheat the oven to 180°C
Grease the cake tins and line with parchment paper
STEP 2/6
Attach the mixer bowl to the base of the machine, fit the splash guard and the K-beater
Add butter, sugar, flour, baking powder, eggs, milk, 1 tsp vanilla into the Mixer bowl
Start the machine on speed 1, gradually increase to speed 5 for 1 minute
Stop the machine and use a spatula to scrape the sides of the bowl before mixing again for 30 seconds until the mixture is combined
Divide the mixture between the three tins
Bake for 20-25 minutes until golden brown, the sponge should spring back once pressed lightly with a finger
Remove from the oven and allow to cool in the tin for 5 minutes before removing from the tins.
Turn the cakes out on to a wire rack, allow them to cool completely
STEP 3/6
Add the prepared watermelon onto the prepared baking tray.
Remove some of the excess moisture by lightly dabbing with some paper towels
Drizzle 1 –2 tsp rose water on top of the watermelon slices.
Set aside for 20 minutes.
STEP 4/6
Retrieve and clean the Mixer bowl, fit the whisk.
Add the cream, icing sugar and 1tsp vanilla into the mixer bowl.
Start the machine on speed 3, gradually increase to speed 5 for 1 minute 30 seconds or until soft peaks.
STEP 5/6
Use a knife to level the sponge layers
Drizzle a small amount of the remaining rose water onto the sponge layers.
Spread one third of the cream onto one sponge layer.
Add half of the ground almonds, onto the cream layer.
Add one third of the infused watermelon slices
STEP 6/6
Add the next sponge layer, gently press down.
Repeat this layering process with the cream and the remaining half of the ground almonds and some of the watermelon slices.
Add the final sponge layer, gently press down.
Add the remaining cream, watermelon slices and the strawberries.
Finish with the pistachios, pomegranate seeds and shredded dried rose petals.
Refrigerate for 15 minutes before serving