My best friend got married in Sydney a while back and this recipe is inspired by her wedding cake: Black Star Pastry’s signature Strawberry Watermelon Cake. I still dream about it! You’ll find these little desserts to be fresh, light and fragrant – and deceivingly simple to make. 

Makes 8 stackers


For the cake discs

200g butter, softened

200g caster sugar

4 free range eggs

1 tsp vanilla extract

200g ground almonds

50g all purpose white or spelt flour

Pinch sea salt

For the assembly

1⁄2 large watermelon

2 punnets fresh raspberries

1 1⁄3 cups mascarpone

1⁄4 cup icing sugar, for dusting
  1. First, make the cake discs. Preheat oven to 180°C on fan bake. Line a 35cm x 25cm tray with baking paper.
  2. In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy. Beat in the eggs, one at a time, along with the vanilla.
  3. Gradually fold in the ground almonds, flour and salt and mix until just combined. Be sure not to overmix.
  4. Pour the batter into the baking tray and spread out to the sides. The cake should be about 2cm deep.
  5. Bake for approximately 20 minutes. The cake is ready when golden in colour, springy to the touch, and a skewer inserted in the centre comes out clean.
  6. Allow the cake to cool for around 10 minutes before turning out onto a cooling rack.
  7. Meanwhile, cut the skin off the watermelon and cut into 2cm / 3⁄4" thick rounds. Using a circular cookie cutter or a glass with a sharp edge (7cm / 3" in diameter), cut out discs from the watermelon slices.
  8. Once the cake is cool, repeat the process. You want eight perfect watermelon discs and 16 perfect cake discs.
  9. Next, assemble the stackers. First take a cake disc. Using a piping bag or resealable bag with one corner cut off, pipe about a tablespoon of mascarpone onto it and then press a watermelon disc on top. Pipe another tablespoon of mascarpone onto the watermelon disc and then press five raspberries into it. Repeat with the mascarpone and finish by pressing a cake disc on top.
  10. Repeat until you have made eight stackers.
  11. Finally, dust each with some icing sugar.
  12. Serve immediately. Refrigerate in an airtight container for no longer than 24 hours.