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250g strong white bread flour
75g golden granulated sugar
1 x 7g sachet fast action yeast
1/2 tsp sea salt
125ml whole milk, warmed (but not boiling)
150g Mr Hugh’s hazelnut infused rapeseed oil, plus extra for greasing
50g dried cranberries
1 large orange, zested
For the syrup-
100g golden granulated sugar
125ml dark rum
For the topping-
200ml double cream, softly whipped
200g mixed berries, such as redcurrants and blackberries
Icing sugar, to dust
In a large bowl, using an electric hand whisk, mix the flour, sugar, yeast and salt. Add the milk and an egg, and whisk until combined. One by one, add the remaining eggs, whisking in between. Add the Mr Hugh’s hazelnut infused rapeseed oil gradually, whisking until the batter is smooth and shiny. It should look like a mix between bread and cake batter.
Cover the bowl with clingfilm and leave in a warm place until doubled in size. Once risen, mix briefly to punch down the dough, then add the remaining cake ingredients. Whisk until just combined. Grease a 2-2·5ltr bundt tin. Pour the mix into the tin, cover with clingfilm and leave to rise again for about 1 hour.
Meanwhile, prepare the syrup. Put the sugar and 200ml water into a small pan over a low heat, and stir to dissolve the sugar. Once the sugar has dissolved, increase the heat and bubble for 5-7 minutes. Pour the syrup into a jug and leave to cool. Meanwhile, preheat the oven to 180°C.
Once the dough has risen to the top of the tin, bake for 30-35 minutes, until golden and a skewer comes out clean. Cool in the tin for 10 minutes before transferring to a wire rack on a tray to cool completely.
Add the rum to the cooled sugar syrup, stirring to combine. Pour it slowly over the cooled cake and allow to soak in. Lift up the cake and dip the bottom into the syrup on the tray below, if you like.
Put the cake on a serving tray. Top with the whipped cream, then decorate with the berries and dust with icing sugar. Serve any excess syrup alongside the cake.