BAKE THEM HAPPY

CELEBRATE EASTER AND THE END OF LENT WITH SWEET TREATS

- VICTORIA GRAY

Vanilla bundt cake

INGREDIENTS

250g unsalted butter, softened, plus extra for greasing

250g plain flour

1½ tsp baking powder

¼ tsp fine salt

225g caster sugar

1 vanilla pod,split lengthways and seeds reserved

4 large eggs

For the butter icing

175g butter, softened

200g icing sugar

½ tsp vanilla extract

Red food colouring

Splash of milk

Fresh edible flowers, to decorate

SERVES

1. Heat the oven to 180°C/160°C fan/gas mark 4 and generously butter the inside of the bundt tin.

2. Sift the flour, baking powder and salt into a large clean bowl.

3. In another large bowl, using an electric whisk, cream together the butter, sugar and vanilla seeds until pale and fluffy. Add the eggs one at a time, and whisk well.

4. Gently fold the dry ingredients into the wet mixture.

5. Pour the cake mixture into the greased bundt tin.

6. Bake for 35-40 minutes, or until a skewer inserted into the centre comes out clean.

7. Leave the cake to cool in the tin for 10 minutes, then turn it out on to a wire rack and leave it to cool completely.

8. To make the butter icing, cream the butter, then add the icing sugar a little at a time.

9. Add the vanilla extract and 3-4 drops of the food colouring and mix well to combine. Add a couple of drops of milk and continue to mix until the icing is soft and easy to spread.

10. Once the cake has completely cooled, cover with the icing, using a palette knife, and allow it to set before decorating with the flowers.