Step 1

Heat the oven to 180°C/160°C fan/gas Put the olive oil, sugar, eggs, orange zest and juice, orange blossom water, yogurt, self-raising flour and ground almonds in a large bowl and whisk until just combined. Pour into the prepared tin and bake for 35 minutes or until a skewer pushed into the centre comes out clean. Cool on a wire rack in the tin for 5-10 minutes, then turn out and leave to cool completely.

Step 2

Meanwhile make the rosé red berries. Put the sugar, thyme and rosé wine in a medium pan and heat until the sugar has dissolved. Bring to the boil, then reduce to a simmer for 5 minutes until thickened to a syrup. Remove from the heat and leave to cool for 10 minutes. Add the berries, stir gently and set aside.

Step 3

In a bowl, whisk the cream, crème fraîche, honey and as much orange blossom water as you think it needs until it forms soft peaks. Put the cake on a plate or cake stand and spoon the cream on top. Add the berries, drizzle with the syrup and scatter with extra thyme leaves.