Directions

1. Add your almonds to the mixing bowl with the icing sugar and chop for 30 seconds / speed 10. After chopped, remove from the mixing bowl into a large bowl and clean out the mixing bowl well.

2. With a very clean mixing bowl, add your egg whites to the bowl and then whip the egg white to stiff peaks with butterfly whisk for 4 minutes / speed 4.

3. Add almond and sugar mix to the mixing bowl then combine the mix for 20 seconds / speed 3.

4. Preheat your oven at 170°C / 340°F. Spread the cake mix into 10 inch cake mold that has been lined with parchment paper. Bake for 20 minutes. After 20 minutes, turn down the oven to 140°C / 280°F and cook for a further 20 minutes. Once cooked, allow to cool down remove the parchment paper.

5. Add 1 TBSP of sugar to the mixing bowl along with cream and half of the rose water. Whip your cream for 2 minutes 30 seconds / speed 4. Once whipped, remove from the mixing bowl. Place cream in the fridge and reserve for later.

6. Slice the watermelon and strawberries then add the remaining sugar and rose water. Mix the well before letting it macerate for 20 minutes. Dry well with paper towel to remove the excess liquid.

7. Add the cake on a serving plate then add a thin layer of cream with a sprinkle of almond flour on. Place the watermelon on the top of the cream before adding the remaining cream on the watermelon. Add some more almond flour before garnishing with the strawberries, chopped pistachio and rose petals.

8. Enjoy your dish!