This recipe is inspired by my best friend’s wedding cake I ate a while ago in Sydney – it was Black Star Pastry’s signature strawberry watermelon cake, and I still dream about it. You’ll find these little desserts to be fresh, light and fragrant, and deceptively simple to make.
Watermelon and raspberry stackers
Makes 8 stackers
For the cake
- 200g butter, softened
- 200g caster sugar
- 4 free-range eggs
- 1 tsp vanilla extract
- 200g ground almonds
- 50g plain flour
- Pinch sea salt
- ½ large watermelon
- 2 punnets fresh raspberries
- 50ml mascarpone
- ¼ cup icing sugar, for dusting
First, make the cake discs. Preheat oven to 180C fan bake. Line a 35cm x 25cm baking tray with baking paper.
In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy. Beat in the eggs, one at a time, along with the vanilla.
Gradually fold in the ground almonds, flour and salt and mix until just combined.
Pour the batter into the baking tray and spread out so it’s smooth. The cake should be about 2cm deep.
Bake for approximately 20 minutes. The cake is ready when golden in colour and springy to the touch.
Allow the cake to cool for around 10 minutes before turning out onto a cooling rack.
Meanwhile, prepare the fruit. Peel the watermelon and cut into 2cm thick rounds. Using a circular cookie cutter or a glass with a sharp edge (7cm in diameter) cut out discs from the watermelon slices.
Once the cake is cool, do the same thing. You want to end up with 8 perfect watermelon discs and 16 perfect cake discs.
Next, assemble the stackers. First use a cake disc. Using a piping bag or resealable bag with one corner cut off, pipe about 1 tbsp worth of mascarpone onto it and then press a watermelon disc onto it. Pipe another 1 tbsp worth of mascarpone onto it and then press 5 raspberries onto it. Repeat with the mascarpone and finish by pressing a cake disc on top.
Repeat with the remaining components until you have made 8 stackers.
Finally, dust each with some icing sugar.
Refrigerate any leftovers in an airtight container for no longer than 24 hours.