Need to impress your in-laws? This My Big Fat Greek Wedding-inspired bundt cake should do the trick. For a true Portakalos-style flourish, decorate with a zingy blood orange drizzle.

Carrot, Courgette, Blood Orange & Greek Honey Bundt cake

For the cake

2 courgettes, grated

2 carrots, peeled and grated

325g plain flour

½ tsp bicarbonate of soda

1 tsp baking powder

1 tsp cinnamon

1 tsp ground nutmeg

½ tsp ground cloves

1 tsp mixed spice

80g chopped walnuts (optional)

100g butter

180ml vegetable oil

300g light brown sugar

4 eggs, room temperature

1 tsp vanilla extract

For the drizzle

Zest of ½ a blood orange

For the blood orange & greek honey icing

1 blood orange, juiced, plus the zest of ½

100g cream cheese

120g icing sugar

1 tbsp Greek honey

Water to loosen

Method

Preheat oven to 180ºC

Peel and grate the carrots, grate the courgettes, then place in a colander over a bowl to drain any excess liquid.

Sift the flour, bicarbonate of soda, baking powder, cinnamon, nutmeg, cloves and mixed spice into a large bowl. Stir in the walnuts if using.

Beat together the butter, oil and sugar, then add the eggs one at a time until combined, followed by the vanilla extract and blood orange zest. Stir in the grated veg.

Add the flour mixture to your wet mixture, then fold together with a metal spoon until everything is fully combined.

With fingers (or the butter wrapper), butter the bundt tin then pour in the cake mix.

Bake for 45 minutes or until a skewer comes out clean. Leave to cool completely in the tin before carefully turning out onto a plate.

Next, the icing. Mix together the orange juice and remaining zest (saving a little for garnish), cream cheese, icing sugar and honey. Loosen with a dash of water if needed until it’s just pourable (but still thick).

Using a jug or a squeezy bottle, pour the icing evenly over the bundt cake. Garnish with the remaining zest. Cut into slices and serve.

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