Watermelon and almond layer cake

Inspired by the watermelon cake made by Black Star Pastry in Sydney. Keep it in the fridge for up to 48 hours: the almond layer will soften as it sits.

SERVES EIGHT INGREDIENTS

400g ground almonds 300g caster sugar

2 tbsp cornflour

6 egg whites, lightly beaten 1 large watermelon, about 750g 300g ricotta 120ml double cream, lightly beaten

1 tsp vanilla extract

1 tsp rose water, or as needed Blackberries and pink rose petals (optional), to decorate

METHOD

Preheat the oven to 160C/140C fan/Gas 3. Draw three 20cm circles on a sheet of baking parchment. Turn the paper over onto a baking sheet.

Mix together the almonds, sugar, cornflour and egg whites. Spread the mixture inside each circle, levelling it off as much as you can. Bake for 3035 minutes until golden and set. Leave to cool.

Cut the watermelon through the equator and then make one 1.5cm slice on each side, so you have two 1.5cm thick discs. Trim away the rind, using a 17cm side plate as a guide to make a neat shape. It might not be possible to make an exact disc – in which case, overlap thin slices to make a circle.

Place on a rack to drain while you use the same plate to trim the almond bases to the same size. Cut a few small cubes of watermelon for decoration, and save the rest for another dish.

Mix together the ricotta, cream, vanilla and rose water. Taste and add a bit more rose water if you like: the strength does vary.

To assemble the cake, put an almond disc on a plate and spread with a fifth of the ricotta mixture.

Top with a circle of watermelon, then another fifth of the ricotta. Repeat with almond cake, ricotta and watermelon, finishing with a circle of almond cake topped with ricotta. Top with blackberries, cubes of watermelon and rose petals (if using).