Khorasan bundt cake (pictured above)

Serves 4-6

• 450g unsalted butter
• 450g golden caster sugar
• 2 tsp fine sea salt
• 1 tbsp vanilla extract
• 1 tsp cider vinegar
• 8 medium eggs
• 450g khorasan flour
• 1 tbsp baking powder

Step 1
Heat the oven to 170C/335F/gas mark 3½.

Step 2
Butter and flour a large bundt tin.

Step 3
In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, then add the salt, vanilla extract and cider vinegar.

Step 4
Add the eggs one by one, mixing well into the batter after each addition.

Step 5
Add the flour and baking powder and mix to combine, then transfer into the prepared bundt tin and smooth the top.

Step 6
Bake for 60-70 minutes or until a skewer inserted comes out clean and the cake springs back a little when touched.