Berry bundt cake

1.Preheat oven to 170°C. Butter a 2-litre 23cm bundt tin and dust it with extra raw caster sugar. Beat butter and sugars in an electric mixer fitted with the paddle attachment (5 minutes) until pale and creamy. Add oil, beat until fluffy (4-5 minutes), then add eggs one at a time, beating until incorporated before adding the next, then beat in vanilla. Combine flour and a pinch of salt in a large bowl. With a spatula, fold flour into egg mixture in batches, alternating with buttermilk, until smooth.

2.Toss frozen berries in extra flour in a bowl to coat. Add a third of the batter to prepared tin and top with half the berries. Top with another third of the batter and remaining berries, then top with remaining batter. Shake the tin a little to settle batter, then bake, rotating tin halfway, until centre springs back when lightly pressed (35-40 minutes). Cool in tin for 10 minutes, then invert onto a serving plate. Jiggle tin to loosen and release cake but leave tin on until cool (1 hour).

3.For lemon icing, combine lemon juice and sugar in a bowl and stir until thickened and white. Drizzle icing over cake, then top with freeze-dried berries and rose petals. Cake will keep refrigerated in an airtight container for 3 days.