For spice cake, preheat oven to 180°C. Butter a 20cm-diameter cake tin and line with baking paper. Beat butter and icing sugar in an electric mixer until pale and fluffy (2-3 minutes). Beat in eggs one at time, beating well between additions. Add remaining ingredients and beat to combine. Pour batter into tin and smooth top with a spatula, then bake until a skewer inserted withdraws clean (25 minutes). Cool in tin for 5 minutes, then turn out onto a wire rack to cool completely.
For caramelised white chocolate, stir chocolate continuously in a small saucepan over low heat until melted, golden and caramelised (20-25 minutes). Pour onto a baking tray lined with baking paper and chill until set (30 minutes to 1 hour). Coarsely chop or grate.
For mascarpone cream, process mascarpone and icing sugar in a food processor until smooth. With motor running, gradually add cream, whisking until just incorporated. Do not overwork or cream will split.
To serve, break cake into 16 pieces and divide among plates, spoon mascarpone cream over, top with berries and sprinkle with caramelised white chocolate.
Serragghia Moscato DOC di Pantelleria, Sicily. This is a unique and exceptional wine if you’re able to get your hands on it. It’s a classic-style dessert wine, displaying orange-blossom characters, candied fruit and honey. It provides contrast to the berries and is great with the white chocolate.