Prosecco, white chocolate and rose bundt cake

Serve with a glass of fizz for dessert and leftovers with a cuppa at teatime.

Serves 12 • Ready in 1 hr 30 mins, plus cooling

250g unsalted butter, softened

250g golden caster sugar

2 large eggs, lightly beaten

140ml buttermilk

4tbsp Prosecco

A few dashes of rose water

Finely grated zest of 1 lemon

1tsp vanilla extract

375g self-raising flour

1tsp bicarbonate of soda For the drizzle:

150g white chocolate

3tbsp Prosecco

2tbsp single cream

Pink food colouring gel

Dried rose petals, to decorate

You will need:

A 2.5ltr bundt tin (available from Lakeland), greased with butter

1 Heat the oven to 160C/Gas 3. Cream together the butter and sugar, using an electric mixer, until light and fluffy. Gradually add the eggs, whisking well. Add the buttermilk, Prosecco, rose water, lemon zest and vanilla extract, and beat until thoroughly mixed.

2 Sift the flour and bicarbonate of soda over the wet cake mix, then fold in until it is a thick, smooth batter.

3 Pour the batter into the prepared bundt tin and bake for 50 mins to 1 hr until risen and firm, and a metal skewer comes out clean when inserted into the centre. Leave the cake to cool in the tin for 20 mins, then turn out on to a wire rack to cool completely.

4 For the drizzle, gently heat the chocolate with the Prosecco and cream in a pan until melted and smooth. Stir in a little food colouring until mixed. Leave the mixture to cool and thicken slightly before spooning over the cake. Scatter over the rose petals and serve. Per serving: 450 cals, 23g fat,

14g sat fat, 53g carbs