By: Judy Davie - The Food Coach
 I thought it would be lovely to start the year with something a bit special - perfect for summer celebrations, BBQs and those "let's bring a dessert" moments.
Over Christmas I made the famous Black Star Pastry watermelon cake which was delicious but given it's a New Year and many of us are inspired to be a little healthier in 2026, I thought I'd create a version of the cake with a Fresh Food Club twist: lighter, fresher and made with simple, wholesome ingredients. Even better, these work beautifully as individual little cakes, which makes them easy to serve and very impressive on a plate!
They're light, not too sweet, and absolutely gorgeous with all that fresh fruit.
Black Star-Inspired Individual Watermelon Cakes
Makes 6
These are built in layers:
Hazelnut & oat base → rose yoghurt → watermelon → rose yoghurt → hazelnut & oat → yoghurt → berries & pistachios
Hazelnut & Oat Biscuit Layers
You can make these ahead and keep them in an airtight container.
You'll need:
1 cup rolled oats
1 cup ground hazelnuts (or almond meal if easier)
1 egg white
2 tablespoons honey or maple syrup
1 tablespoon olive oil or melted coconut oil
How to make them:
Mix everything together until it forms a soft, slightly sticky dough.
Roll out between baking paper and cut into rounds (use a glass or cutter).
Bake at 170°C for about 12-15 minutes until lightly golden.
Cool completely - they'll firm up as they cool.
They should be lightly crisp with a bit of chew, perfect for layering.
Rose Yoghurt Layer
You'll need:
Thick Greek yoghurt or coconut yoghurt (about 2-3 cups)
1-2 teaspoons rose water (start small - it's strong)
Optional: 1-2 teaspoons honey if you'd like it slightly sweeter
Mix gently and taste as you go. You want a delicate floral note, not a perfume hit!
Tip: If your yoghurt isn't very thick, strain it in a sieve lined with paper towel or cloth for an hour or two first. It makes a big difference.
Watermelon
Thick slices of seedless watermelon, cut into rounds about the same size as your biscuits.
Pat dry well with paper towel before assembling.
To Decorate
Fresh berries (strawberries, blueberries, raspberries - whatever's lovely)
Slivered pistachios
Fresh mint (optional but very pretty)
How to Assemble (Individual Cakes)
Place one hazelnut & oat biscuit on the plate.
Add a spoonful of rose yoghurt and spread gently.
Top with a round of watermelon.
Add another layer of rose yoghurt.
Place another biscuit on top.
Finish with a little more yoghurt, berries and pistachios.
Keep chilled until ready to serve.
They really are a show-stopper and feel very indulgent, while still being light and refreshing - perfect for hot Australian summer days when heavy desserts just don't appeal.
If you're entertaining over the next few weeks, I can highly recommend giving these a go. They look like something from a patisserie window, but they're surprisingly easy to put together.
Wishing you a fresh, healthy and delicious start to the year - and I've got plenty more seasonal ideas coming your way very soon.
Comments
Be the first to comment!
|