Ingredients
• Cooking oil spray, to grease
• 1 large whole watermelon
• 250g almond meal
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground cardamom
• ½ tsp fine salt
• 3 eggs
• ¾ cup honey
• 75g unsalted butter, melted
• 2 x 125g punnets raspberries
• 1 cup pistachios, roughly chopped
• 1 cup caster sugar
• 450ml thickened cream
• 1 tsp vanilla bean paste
Note: Allow 2 hours cooling
Method
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Preheat oven to 160°C. Grease two 22cm round cake tins with cooking oil spray and line bases and sides with baking paper. Using a large sharp knife, cut a 1.5cm-thick disc of watermelon from the centre of the melon, then remove skin. Set aside remaining watermelon.
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Put another 22cm round cake tin on top of watermelon slice and cut around edge using a small sharp knife. Pat watermelon slice dry using paper towel, then set aside. Roughly chop 3 cups of the remaining watermelon, then press through a fine sieve over a large bowl to catch juice. (You will need 1 cup of juice.)
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Combine almond meal, baking powder, spices and salt in a large bowl, then add eggs, honey and butter. Stir until smooth, then fold in 1 punnet of the raspberries. Divide mixture between prepared tins, scatter with ½ of the pistachio, then bake for 20-25 minutes or until just firm. Do not remove from tins.
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Meanwhile, pour watermelon juice and ½ cup of the caster sugar into a small saucepan. Put over a high heat and bring to the boil, then cook for 10 minutes or until syrupy. Brush syrup over warm cakes in tins, then set aside for 2 hours to cool completely.
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Put cream, vanilla and remaining sugar in a large bowl and beat, using an electric hand mixer, until stiff peaks form. Put 1 cake on a serving plate or cake stand and spread with ½ of the cream. Put watermelon slice on top of cream, then add second cake on top of watermelon. Dollop with a little of the remaining cream.
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Decorate top of cake with remaining raspberries and pistachio, then serve with remaining cream on the side.