May is the month of the Rose (11th of May was the day of the Rose) This cake is wonderful to enjoy in late spring and early summer-a foretaste of the flavors to come in the warmer months ahead. The beauty of this cake is the candied rose petal decoration and the pistachios.
Ingredients: 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 punnet strawberries, halved 600ml thickened cream, 225g store-bought sponge cake (18cm x 13cm x 4cm) 2 tablespoons almond meal, slivered pistachios and dried rose petals (see notes), to serve 10 seedless red grapes, halved cooking
Step 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 flavors to infuse. Pat dry.
Step 2. Meanwhile, combine berries and another 1 tablespoon rosewater in a bowl, then stand for 15 minutes to infuse.
Step 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.
Step 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.