This refreshing, not-really-cake cake, looks pretty, tastes amazing, and yet is so healthy and easy to make.
This recipe is courtesy of Not Without Salt.
Cut the watermelon into 4 slices which are ¾”-1” thick. Run a knife round the slices, just on the inside of the rind to remove it. Pick out any unwanted seeds. Stack the layers on top of each other and trim the edges so that all the slices are the same size.
On a cake plate set down 1 layer of watermelon. Cover the watermelon with sliced peaches. Repeat twice more, and end with the final slice of watermelon on top. Plunge a skewer through the center of the cake to keep everything in place.
Sprinkle the top of the cake with fresh blueberries and serve with vanilla ice cream.