Jam
3 cups berries, we used a mixture of frozen boysenberries, black-currants and raspberries
1⁄4 cup honey
1 tbsp lemon juice

Icing
225g butter, softened
1 1⁄2 cups icing sugar
200g white chocolate, broken pieces, melted and cooled

METHOD

Make the jam: put the ingredients into a wide, heavy-based saucepan and bring to the boil over a medium heat. Mash the fruit using a fork or potato masher then cook until the mixture reduces by one- third and is jam-like, about 5 minutes. Remove from the heat and set aside to cool and thicken.

Make the icing, beat the butter and icing sugar together until light and fluffy. Add the cooled chocolate and stir through.

Spread a very thin layer of jam over the top of the cake. Spread over the icing. Dot small spoonfuls of the remaining jam over the icing, then gently swirl jam into the icing.