Rosemary & lavender cake

Serves 10 2 rosemary sprigs, plus extra to decorate 2 tbsp culinary lavender buds, plus extra to decorate 100g bilberries, or blueberries for a paler colour if preferred 350g unsalted butter, softened, plus extra for greasing 200ml milk 200g caster sugar 4 eggs 200g self-raising flour 1 tsp baking powder 300g icing sugar 2 x 20cm cake tins baking paper

Preheat the oven to 180°C/160°C fan/gas mark 4 and grease and line the cake tins with baking paper. Pour the milk into a large saucepan and mix in the rosemary and lavender. Bring to the boil, then simmer for 5 mins. Leave to stand until needed. In a large mixing bowl, beat together 200g of the butter and the caster sugar, using the back of a wooden spoon, until fluffy. Beat in the eggs, one by one, until incorporated completely each time, then fold in the flour and baking powder.

Pass the rosemary and lavender milk through a fine sieve and discard the rosemary and lavender, then mix the milk into the batter. Divide the batter between the 2 cake tins and bake for 25-30 mins until an inserted metal skewer comes out clean. Allow to cool, then remove the cakes from the tins and place on wire racks to cool completely.

To make the icing, whisk the remaining butter and the icing sugar together in a bowl for 2-3 mins until thick and creamy. Place the bilberries or blueberries in a liquidiser and blend until a puree, then stir into the icing. Whisk until completely combined. Place 1 cake on a serving plate and layer with a third of the icing. Place the other cake on top, then cover the whole cake with the remaining icing, scraping around the sides with a flat knife or spatula. Leave to chill for 30 mins, then decorate with the extra rosemary and lavender buds, and serve.