Cooking oil spray, to grease
1 large whole watermelon
250 g almond meal
1 tsp baking powder
1 tsp ground cinnamon
½ tsp ground cardamom
½ tsp fine salt
¾ cup honey
75 g unsalted butter, melted
2 x 125 g punnets raspberries
1 cup pistachios, roughly chopped
1 cup caster sugar
450 ml thickened cream
1 tsp vanilla bean paste
- Preheat oven to 160°C. Grease two 22cm round cake tins with cooking oil spray and line bases and sides with baking paper. Using a large sharp knife, cut a 1.5cm-thick disc of watermelon from the centre of the melon, then remove skin. Set aside remaining watermelon.
- Put another 22cm round cake tin on top of watermelon slice and cut around edge using a small sharp knife. Pat watermelon slice dry using paper towel, then set aside. Roughly chop 3 cups of the remaining watermelon, then press through a fine sieve over a large bowl to catch juice. (You will need 1 cup of juice.)
- Combine almond meal, baking powder, spices and salt in a large bowl, then add eggs, honey and butter. Stir until smooth, then fold in 1 punnet of the raspberries. Divide mixture between prepared tins, scatter with ½ of the pistachio, then bake for 20-25 minutes or until just firm. Do not remove from tins.
- Meanwhile, pour watermelon juice and ½ cup of the caster sugar into a small saucepan. Put over a high heat and bring to the boil, then cook for 10 minutes or until syrupy. Brush syrup over warm cakes in tins, then set aside for 2 hours to cool completely.
- Put cream, vanilla and remaining sugar in a large bowl and beat, using an electric hand mixer, until stiff peaks form. Put 1 cake on a serving plate or cake stand and spread with ½ of the cream. Put watermelon slice on top of cream, then add second cake on top of watermelon. Dollop with a little of the remaining cream.
- Decorate top of cake with remaining raspberries and pistachio, then serve with remaining cream on the side.