Marbled berry Neapolitan cake with vanilla cream cheese icing

1.Preheat oven to 180°C. Grease a 22cm springform cake tin and line the bottom with baking paper.

2.Beat the butter and sugar until pale and creamy. Add the vanilla essence, then the eggs, one at a time. Stir in half the flour, baking powder and half the milk alternatively, mixing lightly before adding the remaining flour and milk. Divide the mixture into three bowls.

3.Leave one mixture plain. Sift the cocoa into one batch of batter and lightly fold it in along with the extra 2 tbsp milk. In the other mixture, fold in the pureed fruit and jam.

4.Put dollops of the mixtures alternatively into the baking tin.

5.Bake for 50-60 minutes until an inserted skewer comes out clean. Cool for 15 minutes before removing from the tin and cooling completely.

6.Ice with vanilla cream cheese icing and fresh raspberries.

7.Beat cream cheese and butter until light and fluffy, then stir through the icing sugar and vanilla extract. (You may not need all of the icing sugar.)