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! 

Serves: 10-12 

Cake 
1 1/3 cups caster sugar
3 eggs
300ml light olive oil
2 tsp vanilla essence
2 cups plain flour
1 tsp baking soda
½ tsp salt
1 cup unsweetened Greek yoghurt (
6 Tbsp Barker’s Sundae Strawberry Sauce or make your own strawberry puree)

Icing 
200g cream cheese
¾ up icing sugar
1 cup cream 
1 tsp vanilla essence
To serve
1 cup fruit compote, I used Barker’s rhubarb & strawberry compote
1 punnet each fresh strawberries, blueberries & raspberries

Cake 
Preheat oven to 160ºC fan bake / 180ºC conventional. Grease 3 x 20cm round cake tins

and line with baking paper. 
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.
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.
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.
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.

Icing: 

Using an electric beater, beat cream cheese until smooth. Briefly beat in icing sugar. 

Add 1/2 cup cream and beat until well combined. Add remaining cream and vanilla and 

continue to beat until icing reaches a thick, spreadable consistency (similar to whipped 

cream). 

To Serve: Place one of the cake layers on a serving plate or cake stand. Spread with a thick layer of icing. Drizzle with 1/3 cup compote and top 1/3 of the berries. Add a second cake layer on top and add the same quantities of icing, compote and 

berries. 

Top with the final cake layer, more icing, compote and the remaining berries. Refrigerate 

until ready to serve. 

NOTES: Cake can be assembled a couple of hours in advance and refrigerated until ready to serve. 

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! 
Serves: 10-12 
Cake 
<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>
Icing 
<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>
Cake 
<ol>
<li>Preheat oven to 160ºC fan bake / 180ºC conventional. Grease 3 x 20cm round cake tins</li>
</ol>
and line with baking paper. 
<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>
Icing: 
Using an electric beater, beat cream cheese until smooth. Briefly beat in icing sugar. 
Add 1/2 cup cream and beat until well combined. Add remaining cream and vanilla and 
continue to beat until icing reaches a thick, spreadable consistency (similar to whipped 
cream). 
To Serve: Place one of the cake layers on a serving plate or cake stand. Spread with a thick layer of icing. Drizzle with 1/3 cup compote and top 1/3 of the berries. Add a second cake layer on top and add the same quantities of icing, compote and 
berries. 
Top with the final cake layer, more icing, compote and the remaining berries. Refrigerate 
until ready to serve. 
NOTES: Cake can be assembled a couple of hours in advance and refrigerated until ready to serve.

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB.

News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB. News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB.News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?