Tools

• Kitchen Machines: Stand mixers, or hand blenders
• Accessories and Attachments: K beater, Whisk
• 3x 20cm/8-inch round cake tins
• Large baking tray

Ingredients

• 225g Unsalted butter or baking margarine (at room temperature, cubed)
• 225g Caster sugar                                                
• 225g Self-raising flour (sifted)                                     
• 1 tsp Baking powder                                            
• 4 Eggs (lightly beaten)
• 1 Tbsp Milk                                                              
• 2 tsp Vanilla extracts                                            
• 360g Watermelon (Rind removed, cut into 5mm slices)
• 2-4 tsp Rose water     (as needed)
• 600g Double cream                
• 30g Icing sugar                                
• 2 Tbsp Ground almonds                            
• 175g Strawberries (hulled, halved)
• 30g Slivered Pistachios                
• 20g Pomegranate seeds            
• Dried rose petals (optional)

Method

1. Preheat the oven to 180°C
2. Grease the cake tins and line with parchment paper.
3. Attach the mixer bowl to the base of the machine, fit the splash guard and the K-Beater.
4. Add butter, sugar, flour, baking powder, eggs, milk, 1 tsp vanilla into the Mixer bowl, 
5. Start the machine on speed 1, gradually increase to speed 5 for 1 minute.
6. 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. 
7. Divide the mixture between the three tins.
8. Bake for 20-25 minutes until golden brown, the sponge should spring back once pressed lightly with a finger.
9. Remove from the oven and allow to cool in the tin for 5 minutes before removing from the tins.
10. Turn the cakes out on to a wire rack, allow them to cool completely.
11. Add the prepared watermelon onto the prepared baking tray.
12. Remove some of the excess moisture by lightly dabbing with some paper towels
13. Drizzle 1 –2 tsp rose water on top of the watermelon slices.
14. Set aside for 20 minutes.
15. Retrieve and clean the Mixer bowl, fit the whisk.
16. Add the cream, icing sugar and 1tsp vanilla into the mixer bowl.
17. Start the machine on speed 3, gradually increase to speed 5 for 1 minute 30 seconds or until soft peaks.
18. Use a knife to level the sponge layers.
19. Drizzle a small amount of the remaining rose water onto the sponge layers.
20. Spread one third of the cream onto one sponge layer.
21. Add half of the ground almonds, onto the cream layer.
22. Add one third of the infused watermelon slices.
23. Add the next sponge layer, gently press down.
24. Repeat this layering process with the cream and the remaining half of the ground almonds and some of the watermelon slices.
25. Add the final sponge layer, gently press down.
26. Add the remaining cream, watermelon slices and the strawberries.
27. Finish with the pistachios, pomegranate seeds and shredded dried rose petals.
28. Refrigerate for 15 minutes before serving.