Serves 6
Prep Time 20 mins
Cook Time 9
Difficulty Easy
Ingredients
1/4 seedless watermelon, thinly sliced
1/4 cup (60ml) rosewater, plus extra to drizzle
1/3 cup (75g) caster sugar
2 x 250g punnets strawberries, halved
600ml thickened cream
225g store-bought sponge cake (18cm x 13cm x 4cm)
2 tablespoons almond meal
10 seedless red grapes, halved
Slivered pistachios and dried rose petals, to serve
[post_ads]
Method
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 flavours to infuse. Pat dry.
2
Meanwhile, combine berries and another 1 tablespoon rosewater in a bowl, then stand for 15 minutes to infuse.
[post_ads]
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.
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.
[post_ads_2]
Delicious Team Pick
We used Woolworths Select Thickened Cream which is available from Woolworths stores nationally and online now.
Notes
Rosewater is available from Middle Eastern and gourmet food shops. Slivered pistachios and dried rose petals are from gourmet food shops.
Nutrition Per Serve
Prep Time 20 mins
Cook Time 9
Difficulty Easy
Ingredients
1/4 seedless watermelon, thinly sliced
1/4 cup (60ml) rosewater, plus extra to drizzle
1/3 cup (75g) caster sugar
2 x 250g punnets strawberries, halved
600ml thickened cream
225g store-bought sponge cake (18cm x 13cm x 4cm)
2 tablespoons almond meal
10 seedless red grapes, halved
Slivered pistachios and dried rose petals, to serve
[post_ads]
Method
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 flavours to infuse. Pat dry.
2
Meanwhile, combine berries and another 1 tablespoon rosewater in a bowl, then stand for 15 minutes to infuse.
[post_ads]
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.
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.
[post_ads_2]
Delicious Team Pick
We used Woolworths Select Thickened Cream which is available from Woolworths stores nationally and online now.
Notes
Rosewater is available from Middle Eastern and gourmet food shops. Slivered pistachios and dried rose petals are from gourmet food shops.
Nutrition Per Serve
- Energy 2473 kj
- Fat (total) 37.1 g
- Fat (saturated)22.4 g
- Carbohydrate (sugars) 41.2 g
- Carbohydrate (total)56.3 g
- Dietary (fibre) 2.2 g
- Protein 11.3 g
- Cholesterol 148 mg
- Sodium 389 mg
[post_ads_2]
More From delicious:
