Place the blueberries and half the raspberries in a bowl. Combine 1 tablespoon Grand Marnier and 1 tablespoon sugar. Pour over the fruit. Leave to to macerate for one hour.
Make a coulis by pureeing the remaining raspberries with remaining liqueur, sugar and ¼ cup warm water. Taste for sugar. Set aside.
Toast the panettone slices on both sides until golden.  Place one round in the middle of four plates.
Spread the mascarpone over each round, leaving a little for the top.  Spoon the macerated fruit evenly over each pizza and top with a scoop of mascarpone. Drizzle each with the pulp of half a passionfruit.

Preheat the oven to 180degC. Grease and line a 23cm x 27.5cm rectangular tin (or a 27.5cm round cake tin).
For the crumble topping: place all the ingredients into the bowl of a food processor and pulse to form coarse crumbs.
In another bowl, cream the butter and sugar until light and creamy.  Add the eggs one at a time, beating after each addition.  Fold in the sifted dry ingredients, alternating with the sour cream – finish and end with the dry ingredients.
Spread half the cake batter into the base of the tin and sprinkle over the berries.  Top with remaining batter then scatter the crumble mixture over the top.
Bake for one hour or until a skewer inserted in the middle comes out clean.
Cool in the tin for 15 minutes before turning out carefully onto a wire rack.

Tip: you can use frozen berries if fresh aren’t available

Preheat oven to 180degC. Line a 23cm round or square cake tin with non-stick baking paper, making sure it comes up around the sides.
Slice the cheeks off the mangoes, remove the skins then slice again into crescent shapes, reserving the stones.  Arrange the crescent slices in the bottom of the tin in the shape of a flower.  Place remaining slices around outer edges. Fill the centre with blueberries and put more blueberries around the outer edges, filling up the whole of the bottom of the tin.
Sift together the dry ingredients.  In another bowl, beat together the buttermilk,  melted butter, eggs and zest. Add sifted dry ingredients to egg mixture and beat until smooth.  Pour batter evenly over fruits, being careful not to disturb the pattern.
Bake for 35 -40 minutes or until a skewer inserted in the middle comes out clean.  Remove and allow to sit in tin for 10 – 15 minutes.  Turn out. Whilst still warm, pour over the glaze.
Mango and Rum Syrup: Remove remaining mango flesh from stones. Put flesh into a blender with water and juice and blend until smooth. Put into a saucepan with the sugar and cardamom seeds, bring to the boil and simmer for 5 – 10 minutes.  Remove and push through a sieve. Stir in the rum. Pour syrup over warm cake, brushing evenly over all the fruit.

Tip: I love Kensington Pride mangoes, also known as Bowens, because they are so fat and juicy.  I also prefer their flavour to most other varieties.  The cake is names after the Black-Eyed Susan, a member of the sunflower family, and not after the Aussie band of the same name.

Helen commented: “I love this fruit and have found that using a grapefruit knife to slice a mango means I get more fruit off the stone.  Mangoes were and still are, a special treat for me.  As a child in the 50′s my late mother and I would share one.  This continued until her death in 2007. I do still eat this wonderful fruit which always brings back such great memories. I discovered this use for the grapefruit knife by accident some 10 or 15 years ago and thought it was time I shared with someone who might appreciate it. Love listening to you when I can.  My granddaughters, Cailyn and Emily Forrest are really into cooking after doing one of your workshops a couple of years ago.”

Kind regards,
Helen