Cut the boomerang shape from an appropriately sized piece of the cake you are using. Soak it in the syrup.
If you can’t find lemon ironwood syrup, make this substitute: Warm 100ml of maple syrup to around 44°C . Add ¼ teaspoon of Lemon Myrtle and leave to cool before soaking the cake.
Prepare the jelly according to the instructions on the pack, pour into an ice cube tray and leave to set.
Once ready to use, carefully remove the jelly from the tray by running a knife around the edges and cut the cubes into 4 smaller cube
In a small saucepan, add the fruits and just cover with water. Add about the same amount of sugar as for the weight of fruits and heat to dissolve the sugar and cook the fruits which should stay quite firm because of the sugar
Place the syrup soaked boomerang on a plate. Pile on the jelly cubes and spoon on the fruit compote and the fresh berries. Drizzle the cake with any left-over lemon ironwood syrup and place your dollop of Fruit Spice cream. Finally garnish with the leaves and serve immediately
This takes some forward planning with the jelly and fruit compote having to be made the day before. In fact, the cake is better if it’s not just baked but a few days old and the cream will get stronger in taste overnight in the frig as well.