Almond, Pistachio and Watermelon Cake
This cake looks beautiful and tastes even better. Here's an interesting and charming way to introduce more fruit into baking favourites.
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Cooking tools:
- Chef's knife
- Cutting board
- Cake pan
- Paper towel
- Mixing bowl
- Parchment paper
- Oven
- Kitchen scale
- Measuring cup
- Measuring spoon
- Wooden spoon
- Saucepan
- Stove
- Fine-mesh sieve
- Whisk
- Pastry brush
- Offset spatula
- Cooling rack
Ingredients
- 1 large watermelon*
- 250g almond meal
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground cardamom
- ½ tsp fine salt
- 3 eggs
- ¾ cup honey
- 75g unsalted butter, melted
- 2 punnets raspberries
- 1 cup pistachios, roughly chopped
- 1 cup caster sugar
- 450g thickened cream
- 1 tsp vanilla paste
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