Hibiscus, Blackberry & Vanilla Bundt

Summer is upon us; it brings with it inky fingers and sticky smiles with long overdue bedtimes prolonged by sipping drinks as the sun fades.

Mother Nature has flung of her winter blanket to reveal her glorious continuum of colour, the ombre of spring magnifying to the full pigments of summer.

This cake plays homage to that transition. A Sweet Vanilla Crumb tangles with the inky dark purple of hibiscus. Topped with fresh blackberries it’s a joy for both the eye and the palate.


220g Whole Milk

10g Lemon Juice

125g Full Fat Greek Yogurt

350g Plain Flour

2tsp Baking Powder

½ tsp Bicarbonate of Soda

1tsp Salt

190g Rapeseed Oil

330g Golden Caster Sugar

2 tsp Vanilla Extract

3 Large Eggs

30g Hibiscus Powder

50ml Hot Water

Butter & Flour to prepare the Bundt Tin



1. To start make sure all your ingredients are at room temperature so that your batter does not split.

2. Preheat the oven 180C. Heavily butter a large bundt pan then sprinkle with flour. Tap out the excess then pop in the fridge to set the butter.

3. Meanwhile add the lemon juice to the milk and set aside at room temperetaure.

4. In a bowl, whisk the flour, salt, baking powder and bicarbonate of soda until homogenous.

5. In a separate bowl, whisk the eggs, sugar, oil, and vanilla until smooth. Mix the yogurt into the milk and lemon mix.

6. Add the flour mixture to the egg mixture in 3 batches, alternating with the yogurt milk mixture.

7. Whisk this until only just smooth, a few lumps are better than overmixing.

8. In another bowl, mix the hibiscus powder with the hot water. Transfer 1/3 of the vanilla batter to this bowl and mix until it is smooth and uniform purple.

9. Spoon 1/3 of the remaining vanilla batter into the base of your bundt tin and alternate with spooning the purple batter on top.

10. Once all the batter has been added, take a skewer, and make one continues ‘S’ shape moving round the bundt. Don’t be tempted to do anymore or you will end up with a homogenous sludge.

11. Bake for 35-45 minutes, or until a skewer comes out clean.

12. Stand for 45 minutes in the tin, this will help it to release smoothly.

13. Invert the cake onto a wire rack to cool completely.