Ingredients – serves 8

For the cake:

• 4 eggs
• 70 g butter (+ some extra to prepare the cake tin)
• 260 g sugar
• zest of 2 lemons
• 220 g flour (+ some extra to prepare the cake tin)
• 5 g baking powder
• 40 g poppy seeds
• 100 ml double cream

For the icing:

• juice of half a lemon
• 30 g blueberries
• 250 g icing sugar

For the topping:

• a handful of blueberries
• fresh rosemary sprigs
• 1 teaspoon icing sugar

Method

Make the cake:

• Heat the oven to 200C/180C fan/gas 6.
• Thoroughly brush a bundt tin with melted butter, then dust with flour.
• Whisk the eggs with the sugar and lemon zest for 8 minutes until pale and fluffy.
• Gently warm the cream, then pour it over the whisked eggs and give it a good stir.
• Sift the flour and baking powder over the mixture, tip in the poppy seeds and fold together.
• Melt the butter on a very low heath, add it to the batter and whisk until well combined.
• Pour the mixture into the prepared tin, put it in the heated oven and bake for 5 minutes.
• Lower the heat to 160C/140C fan/gas 3 and bake for another 50 minutes. Take out of the oven, remove the cake from the tin and leave to cool.

Make the icing:

• Stir half of the icing sugar with the lemon juice in a small bowl to form a thick and smooth glaze.
• Mash the blueberries, rub them through a sieve with the back of a spoon into a second small bowl to remove the skin.
• Add the other half of the icing sugar to the sieved blueberry purée, mix until all sugar is dissolved and you get a smooth and thick pink glaze.

Assemble the cake:

• Drizzle the lemon icing over the cooled cake, let it set for 2 minutes.
• Spoon over the blueberry icing, then top with the whole blueberries.
• Decorate with a few sprigs of fresh rosemary and dust with the icing sugar.