Name: Watermelon cake
Prep time: 20 min
Total time: 20 min
Yield: 20
Ingredients: 2 x 4kg seedless watermelons; 1 small rockmelon (1.3kg); 1 small honeydew melon (1.3kg); 60 gram blueberries; 120 gram strawberries; 2 kiwifruit (170g), sliced

Ingredients

2 x 4kg seedless watermelons

1 small rockmelon (1.3kg)

1 small honeydew melon (1.3kg)

60 gram blueberries

120 gram strawberries

2 kiwifruit (170g), sliced

Method

1.Cut two large cross section slices from each watermelon so they are about 6cm thick. Cut one piece into a 21cm round. Cut one into a 16cm round, one into a 13cm round and the remaining one into a 10cm round.

2.Place the larger watermelon round on a platter or board. Top with remaining rounds graduating in size.

3.Using a melon baller, cut 8 balls from rockmelon and 10 balls from the watermelon offcuts. Cut the remaining rockmelon and honeydew melon into 1.5cm slices. Using assorted cutters, cut rockmelon and honeydew melon into shapes.

4.Using picture as a guide, decorate ‘cake’ with melon shapes and remaining ingredients.

Use fruit offcuts in juices or smoothies or puree and freeze in popsicle moulds.
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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