Salted Vanilla & Jasmine Bundt with Raspberries & Tayberries

Success is not final; Failure is not Fatal; it is the courage to continue that counts. Life is a journey; the destination doesn’t necessarily matter. Enjoy the ride, achieve what you can and put happiness above all else. You can’t go far wrong with that.

That’s why I push the boundaries when I cook. What will work? The worst that can happen is that it fails, and sometimes it does.

But if you pick yourself up, learn from your mistakes and try again. More often than not, you get a success.

Try it, I promise you’ll be a happier person for it.

Feel free to change the fruit according to the seasons. Winter Blood orange is a winner too!


210g Whole Milk

20g Lemon Juice

80g Rapeseed Oil

2 ½ tsp Vanilla Extract

450g Plain Flour

1 tsp Baking Powder

1 tsp Bicarbonate of Soda

1 tsp Flaky Salt

280g Unsalted Butter, room temperature

400g Caster Sugar

1 tbsp Dried Jasmine Petals, blitzed to a powder (omit if necessary)

3 Large Eggs, room temperature


150g Caster Sugar

150g Water

2 tsp Vanilla Extract

½ tsp Flaky Salt


230g Icing Sugar

3 tbsp Greek Yogurt

1 tsp Vanilla Extract

Raspberries & Tayberries to garnish


1. The day before. Brush your bundt pan with butter and lightly coat with flour. Shake out the excess and pop in the fridge overnight.

2. The next day. Preheat the oven 175C. Mix the lemon juice with the milk and set aside at room temperature.

3. Mix the flour, baking powder, bicarbonate of soda and salt in a bowl.

4. Add the rapeseed oil and vanilla to the milk mixture and mix well.

5. In the bowl of a stand mixer, cream the butter, jasmine, and sugar on medium high for 5-6 minutes or until pale, light, and fluffy.

6. Reduce the speed and add the eggs, one at a time, mixing well between each addition. Having all your ingredients at room temperature will prevent the mixture from splitting.

7. Ad 1/3 of the milk mixture, followed by 1/3 of the flour mixture. Mix very gently until only just combined. Repeat until all the mixtures are incorporated. It is imperative that you do not overmix, or your cake will be dense and chewy.

8. Spoon the thick batter into your prepared pan and bake for 45-50 minutes or until a skewer comes out clean.

9. Leave the cake in the pan for 20 minutes, this will help with turning out.

10. Meanwhile combine all the ingredients for the syrup in a pan, bring to the boil, turn off the heat and allow to cool.

11. Turn out the cake and whilst warm, brush with ¼ of the cooled syrup. Allow to soak for 20 minutes then brush with more syrup before allowing to cool completely.

12. Whilst the cake is cooling, sift the icing sugar for the glaze into a bowl. Mix in the yogurt and vanilla until smooth and pourable.

13. When the cake is cold, drizzle with the glaze and top with the berries. Serve, with a side of summer……