BAKE WITH TRADITION

DELIGHT YOUR LOVED ONES BY CELEBRATING EASTER WITH THESE TIME-HONOURED FAVOURITES

- VICTORIA GRAY

Bundt cake

SERVES 10-12

INGREDIENTS

● 225g softened and cubed butter, plus extra for greasing

● 400g golden caster sugar

● 6 eggs 

● 1 tsp vanilla bean paste

● 50ml maple syrup

● 350g self-raising flour, plus extra for dusting

● 1 tsp cream of tartar

● 100ml whole milk

● 200g blueberries, plus more to decorate

● 100ml water

● 400ml double cream 

● 1 tbsp lemon curd

1. Preheat the oven to 170°C/ 150ºC fan/gas mark 3. Grease a 25cm bundt cake tin with butter and dust with flour.

2. Cream together the butter and sugar until smooth.

3. Whisk in one egg at a time until smooth. Mix in the vanilla bean paste and maple syrup.

4. In a separate bowl, sift the flour and cream of tartar. Add the milk then fold gently into the batter until fully combined.

5. Spoon the mixture into the bundt tin and give the tin a gentle tap so the mixture is level and fills all the gaps.

6. Place in the middle of the oven and bake for 50 minutes until lightly golden and a toothpick comes out clean when put in the middle.

7. Leave the cake to cool fully before turning out.

8. While the bundt is cooling, simmer the blueberries and water until it has reduced by half. Press this through a sieve, discard the skins then cool.

9. Whisk the cream until it forms soft peaks, then add the lemon curd and blueberry coulis. Spread the mixture over the cake, decorate with berries and edible flowers and serve.

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