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Preparation time is 40minutes
Total time is 40minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
8
- 250grams fresh ricotta
- 225grams cream cheese, softened
- 1/2 cup caster sugar
- 1 small orange, zested, juiced (plus extra zest to serve)
- 1kilograms red seedless watermelon wedge
- 920grams double unfilled sponge
- 1/2 cup pistachio kernels, finely chopped
- raspberries (to serve)
- honey (to serve)
Description
Master a watermelon cake with our simple recipe which uses store-bought sponge cake for ease, as well as ricotta and watermelon for a perfect flavour combo.
Method
Step 1 of 4
Place ricotta, cream cheese and sugar in a bowl. Using an electric beater, beat until smooth and creamy. Add zest and 1 tbs orange juice, then beat until well combined.
Step 2 of 4
Line a baking tray with paper towels. Cut watermelon into 1.5cm-thick slices, trimming and discarding rind, then arrange on tray. Cut sponge cakes in half horizontally and trim tops, if necessary, to create an even surface. Place 1 cake layer on platter and spread top with one-quarter of the ricotta mixture. Scatter over 1 tbs pistachio. Top with watermelon slices to create a single layer, trimming to fit, if necessary. Repeat layering twice, using one-quarter ricotta mixture, 1 tbs pistachio and watermelon slices per layer.
Step 3 of 4
Sandwich with remaining cake layer and spread top with remaining ricotta mixture. Finely dice any remaining watermelon and arrange over top of cake.
Step 4 of 4
Serve scattered with raspberries, remaining pistachio and extra zest, and drizzled with honey.
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