Nici Wickes: Summer berries cake

<p>This is the cake for summer! So easy to put together and worthy of the Christmas table or a family get together or just a BBQ with mates. Make it, you’ll love it! </p> <p>Serves: 10-12 </p> <p>Cake </p> <ul> <li>1 1/3 cups caster sugar</li> <li>3 eggs</li> <li>300ml light olive oil</li> <li>2 tsp vanilla essence</li> <li>2 cups plain flour</li> <li>1 tsp baking soda</li> <li>½ tsp salt</li> <li>1 cup unsweetened Greek yoghurt (</li> <li>6 Tbsp Barker’s Sundae Strawberry Sauce or make your own strawberry puree)</li> </ul> <p>Icing </p> <ul> <li>200g cream cheese</li> <li>¾ up icing sugar</li> <li>1 cup cream </li> <li>1 tsp vanilla essence</li> <li>To serve</li> <li>1 cup fruit compote, I used Barker’s rhubarb &amp; strawberry compote</li> <li>1 punnet each fresh strawberries, blueberries &amp; raspberries</li> </ul> <p>Cake </p> <ol> <li>Preheat oven to 160ºC fan bake / 180ºC conventional. Grease 3 x 20cm round cake tins</li> </ol> <p>and line with baking paper. </p> <ol start="2"> <li>Place sugar and eggs in a large bowl and beat with an electric mixer until thick and creamy (about 5 minutes). Gradually beat in oil and vanilla.</li> <li>Sift flour, baking powder and baking soda and salt over the top and mix until mostly incorporated. Stir in yoghurt and mix until well combined.</li> <li>Divide mixture evenly between prepared tins. Drizzle two tablespoons of Barker’s Sundae Strawberry Sauce over each cake and use a skewer to swirl in.</li> <li>Bake in the centre of the oven for 25-30 minutes, until golden brown and a skewer inserted in the middle of the cakes comes out clean. Leave to cool for at least 10 minutes before carefully turning cakes out onto a wire rack to cool completely.</li> </ol> <p>Icing: </p> <p>Using an electric beater, beat cream cheese until smooth. Briefly beat in icing sugar. </p> <p>Add 1/2 cup cream and beat until well combined. Add remaining cream and vanilla and </p> <p>continue to beat until icing reaches a thick, spreadable consistency (similar