Line a 21cm square cake tin with greased baking paper.
Beat butter (A) for 10 minutes, add suji and continue beating for another 10 minutes. Leave the mixture to stand for 30 minutes.
Cream butter (B), sugar and ingredients (C) until creamy. Add egg yolks, two at a time, creaming well after each addition until mixture turns light and smooth. Add in suji mixture (A) to mix.
Beat egg whites until foamy, then add in sugar. Continue to whisk until just stiff. Fold meringue (beaten egg white) into the suji and egg yolk mixture.
Combine sifted flour with ground almonds and candied melon and stir into the suji mixture until well blended.
Pour batter into prepared tin and bake in preheated oven at 170°C for 50-55 minutes or until done when tested with a wooden skewer.
Allow the cake to cool. Cut cake into half. Use a heart-shaped cutter to cut into slices. Stack up and serve when required.