Watermelon Rosewater Cake
Last weekend my boyfriend and I headed off early Sunday morning to Sweet Fest. For some reason we decided it would be best to get there as the gates were opening to avoid the rush. Half asleep we stood in line dreaming about coffee while I wondered what I was doing awake so early on my first weekend day off in what felt like forever. When we got inside though, I was pretty happy to have pulled myself out of bed. Waiting to greet us were stalls and stalls full of cake. Our biggest problem of the day was deciding what to eat first. Happily I settled in to watch some demonstrations, drink coffee and munch on some doughnuts.
Before we left we made a couple of purchases to take home for treats later in the day. One of which was the Black Star Pastry Watermelon Cake with Rose Scented Cream. Later that day Jo came over and we sat in the sunshine, drinking beers and eating the treats I had brought back.
All in all it turned out to be a pretty great day. So I decided to make a version of the watermelon cake for next time we get together for a picnic or rooftop bbq. I found a recipe in Gourmet Traveller and tweaked it a tiny bit to use some ingredients I had on hand. I’ll be honest, the recipe is a little bit fiddly at times, but it isn’t hard at all. I think this one just requires a bit of patience. My favourite part of making it was layering the watermelon on top of the cream. It felt like playing a delicious game of Tetris trying to make all the shapes line up.
I hope you enjoy it as much as we did!
Watermelon & Rosewater Cake
- 150g almond meal
- 150g icing sugar
- 5 egg whites
- 135g caster sugar
- Preheat over to 200 degrees.
- Sift together almond meal and icing sugar.
- With an electric whisk or in a KitchenAid with the whisk attachment whisk the egg whites on high speed.
- Slowly add the sugar until a thick glossy meringue is formed. This should take about three minutes of whisking.
- Gently stir through the icing and almond mix.
- Spread the sponge on a baking tray lined with baking paper and bake for 10 to 15 minutes.
- Once golden remove from the oven and let cool.
- 300g of cream
- 40g caster sugar
- 2tbs of rosewater
- Whisk the cream and sugar together until soft peaks form.
- Add the rosewater and continue to whisk until thick, but not split.
Assemble / FRUIT TOP & FILL
- ¼ seedless watermelon
- 3tbs rosewater
- 40g almond meal
- 1 punnet strawberries
- 1 punnet white cherries
- Edible flowers
- 3tbs caster sugar
- Cut the watermelon into thin slices.
- Pour rosewater over it and sprinkle with sugar.
- Let sit for twenty to thirty minutes, and then pat dry with a paper towel.
- Cut the sponge in half.
- Place one piece of the sponge on a chopping board and cover with 1/3 of the cream.
- Sprinkle with half the almond meal.
- Layer with watermelon. You may need to cut it to fit.
- Sprinkle with the remaining almond meal and then spread with another 1/3 of cream.
- Place the second piece of sponge on top.
- Using a serrated knife cut the cake into squares, making sure to wipe the knife clean between each cut.
- Cover the top of each square with the remaining cream and decorate with fruit and flowers.