Ingredients

· 500 g plain madeira cake

For the compote

· 1 kg mixed berries (strawberries, red and blackcurrants etc.)

· 100 g golden caster sugar

· Coulis, to serve

Method

For the compote, hull strawberries and halve them. Put currants and blackberries into a pan with the sugar and a little water and bring to the boil, stirring. Simmer for five minutes until softened, add remaining fruits and cook for a few minutes. Line the base of a loaf tin with baking parchment, allowing some overhang at the narrow ends to make lifting easier. Slice the cake into long thin strips to allow for three layers. Cover the base of the tin with one layer of cake, trimming offcuts to fit snugly. Spoon in half the fruits with some juice on top. Fit another layer of cake on top, then the rest of the fruits and finally a top layer of cake. Reserve leftover juice. Press lightly to squash the fruits into the cake, cover with cling film and put something heavy on top to weight it down. Chill overnight. Transfer to a plate, using the paper to help loosen and lift it out. Spoon enough of the reserved juice over to moisten. Serve with a homemade coulis or cream.