Fresh, Flavoursome and Sweet: 'Goldilocks' & Cake

INGREDIENTS

1/4 seedless watermelon, thinly sliced
30ml rosewater
1/3 cup caster sugar
1/4 cup 'Goldilocks' Moscato
2 x 250g punnets strawberries, halved
600ml thickened cream
225g store-bought sponge cake (rectangle)
2 tablespoons almond meal
10 seedless red grapes, halved
Slivered pistachios and dried rose petals, to serve
METHOD

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.
Meanwhile, combine berries and 'Goldilocks' Moscato in a bowl, then stand for 15 minutes to infuse.
Whisk the cream and remaining 2 tablespoons sugar with electric beaters until thickened. Add the remaining 1 tablespoon rosewater and whisk until soft peaks.
Carefully slice the cake into thirds horizontally. Place one cake layer on a serving plate. 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.
Serve with a glass of chilled 'Goldilocks' Moscato and enjoy!


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