Name: Summer fruit cake
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 1/2 (2kg) seedless watermelon; 1 medium (430g) mango, flesh sliced thinly; 1 medium (150g) ripe peach, sliced thinly; 125 gram blueberries; 4 scoops (200ml) vanilla ice-cream or mango sorbet; 125 gram raspberries

Summer fruit cake

Fresh and fruity - this watermelon cake is the perfect summer dessert! Layered with fresh fruit and served with creamy ice-cream, this cake is a little slice of summer-heaven!

Serves 4

Prep

10M

Ingredients

1/2 (2kg) seedless watermelon

1 medium (430g) mango, flesh sliced thinly

1 medium (150g) ripe peach, sliced thinly

125 gram blueberries

4 scoops (200ml) vanilla ice-cream or mango sorbet

125 gram raspberries

Method

1.Cut the watermelon into 2cm-thick slices. Using a 9cm cutter, cut out 12 rounds of watermelon.

2.Layer the watermelon slices with the mango, peach and blueberries on four serving plates. Top each with a scoop of ice cream and decorate with raspberries. Serve immediately.

Not suitable to freeze.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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