Ingredients (8 servings) 250 gm seedless watermelon, thinly sliced 60 ml ( cup) rosewater 4 tbsp caster sugar 40 gm almond meal 500 gm strawberries (about 2 punnets), halved 10 seedless red grapes, halved 1 tbsp slivered pistachios (see note) 1 tbsp dried rose petals (see note)Almond dacquoise 150 gm almonds, coarsely chopped 150 gm pure icing sugar, sieved 5 eggwhites 135 gm caster sugarRose-scented cream 300 ml thickened cream 30 gm caster sugar 2 tbsp rosewater

Ingredients (16 servings) 500 gm seedless watermelon, thinly sliced 120 ml (1/2 cup) rosewater 8 tbsp caster sugar 80 gm almond meal 1kg strawberries (about 4 punnets), halved 20 seedless red grapes, halved 2 tbsp slivered pistachios (see note) 2 tbsp dried rose petals (see note)Almond dacquoise 300 gm almonds, coarsely chopped 300 gm pure icing sugar, sieved 10 eggwhites 270 gm caster sugarRose-scented cream 600 ml thickened cream 60 gm caster sugar 4 tbsp rosewater

Almond dacquoise1. Preheat oven to 200C. Process almonds in a food processor until finely ground, then combine in a bowl with icing sugar. 2. Whisk eggwhites in an electric mixer until soft peaks form (3-4 minutes) 3. Gradually add caster sugar and whisk until stiff peaks form (1-2 minutes) 4. Gently fold through almond mixture, spread on a 30cm x 40cm oven tray lined with baking paper and bake until golden (10-15 minutes)5. Set aside to cool on tray, then cut Andrew in half lengthways.

Watermelon1. Arrange watermelon slices in a single layer on a wire rack.2. Sprinkle with 20ml rosewater, then scatter with 2 tbsp sugar3. Stand to macerate (30 minutes), then pat dry with absorbent paperRose scented cream1. Whisk cream and sugar in an electric mixer until soft peaks form, gradually add rosewater and whisk until stiff peaks form (do not over-whisk).Assembling cake1. Spread one-third of rose cream evenly over one half of dacquoise, scatter with half the almond meal, then top with watermelon, trimming to fill any gaps. 2. Scatter over remaining almond meal, spread over half remaining cream. 3. Top with remaining dacquoise, spread over remaining cream and refrigerate until firm (1-2 hours).4. Combine strawberries, remaining rosewater and remaining sugar in a bowl, toss to combine and set aside to macerate (15 minutes). 5. Carefully arrange on top of cake, gently pushing into cream. 6. Trim edges of cake, scatter over grapes, pistachios and petals, and serve.