Pre-heat your oven at 180C for about 10 mins. Grease and line an 8-inch of round baking pan. Keep aside

Using an electric mixer, Whisk butter and oil with sugar until fully incorporated and fluffy. This will take about 3-4 minutes

Then slowly add in the eggs, one by one, whisking till fully incorporated before adding the next.

Fold in the dry ingredients. Finally mix in the chopped jamun fruit, keeping in mind not to overmix.

Bake for about 25 mins or until a toothpick inserted comes out clean. Set aside for 10 minutes, unmould and then let it cool completely on a wire rack.

For making the compote. In a saucepan add the fruit, caster sugar and a few mint leaves and let it cook in a medium flame for about 8-10 minutes till the fruit gets completely cooked. Add a little water in case it gets a little too thick. Set aside for cooling.

For making the frosting - Whip the icing sugar, cream cheese and cream together until it is smooth and a little thick in consistency. Chill in the fridge for 20 minutes before using.

To assemble the cake, spread the frosting on the cake. Spread some compote on the top. Use a toothpick to spread and make the pretty patterns on top.

Served topped with a few mint leaves.