Ingredients:

185g butter, softened

1 tablespoon finely grated orange rind

1¼ cups (275g) caster sugar

3 eggs, beaten lightly

1 cup (150g) self-raising flour

1/3 cup (40g) ground almonds

½ cup (125ml) orange juice

250g strawberries

120g fresh raspberries

1/3 cup (110g) raspberry jam, warmed

1 tablespoon Cointreau

Mascarpone cream:

600ml thickened cream

1/3 cup (55g) icing sugar mixture

250g mascarpone

1 teaspoon finely grated orange rind

1 tablespoon Cointreau

NOTE: This recipe can be made two days ahead.

Method:

Preheat the oven to moderately slow (160°C/140°C fan-forced). Grease a 24cm fluted tube pan thoroughly.

Beat butter, rind and sugar in a medium bowl with an electric mixer until fluffy. Add eggs, one at a time, beating until just combined between additions. Fold in sifted flour, almonds and juice in two batches.

Spread mixture into prepared pan; bake in a moderately slow oven for about 50 minutes. Stand cake 10 minutes before turning onto a wire rack to cool.

For the mascarpone cream, beat cream, icing sugar and mascarpone in a small bowl with an electric mixer until soft peaks form. Stir in rind and liqueur.

Reserve a third of the best strawberries and raspberries; halve the strawberries. Thickly slice remainder. Using a large serrated knife, split cake into three layers. Place base layer on serving plate; spread with half of combined jam and liqueur; top with half of the sliced strawberries and raspberries, and 1 cup mascarpone cream. Repeat layering, ending with cake.

Spread remaining mascarpone cream all over cake; decorate top with reserved berries. Refrigerate until ready to serve.