Elderflower and lemon bundt cake with blueberry glaze

Preheat the oven to 180˚C, gas mark 4. Mix the juice of one lemon and cream together and set aside for 10 minutes. Meanwhile, grease the inside of a 2 litre bundt tin with a little oil, using kitchen paper to help you get into all the nooks and crannies. Dust with flour and tap any excess out.

In the large bowl of a freestanding mixer (or using electric beaters), whisk together the sugar and eggs until pale and fluffy (about 3 minutes). Add 170g light olive oil a little at a time, whisking until it’s all incorporated. Pour in the lemon cream mixture, elderflower cordial and the zest of one lemon. Mix together at a slow speed until combined. Sieve in the flour and baking powder, stirring until just combined. Pour into the prepared tin and bake for 40-50 minutes, until a skewer inserted comes out clean. Allow to cool for 10 minutes before carefully turning out onto a wire rack to cool completely.

Meanwhile, preheat the oven to its lowest setting. For the decorative (inedible) dried lemon, carefully cut one lemon into very thin slices and lay on a baking tray lined with parchment. Bake for 2-3 hours, rotating the tray every 30 minutes, until the lemon slices are crisp and dry.

Once the bundt has cooled, make the glaze. Cook the blueberries in a small pan over a low heat for about 5 minutes – they should burst to release their juices. Transfer the berries and their juice to a high-speed blender or the small bowl of a food processor, along with the 300g icing sugar, 1 tbsp single cream and the juice of half a lemon. Whizz to a vivid purple glaze, then pour over the cake, letting it drip down the sides. Decorate with fresh blueberries and the slices of dried lemon.