Aperol spritz drizzle cake

Preheat oven to 180°C/160°C fan-forced. Use a pastry brush to grease a 24cm (1.8L capacity) bundt tin with melted butter.

In a large bowl, sift flour and baking powder together and set aside. Using a stand mixer with a paddle attachment, beat butter, sugar, vanilla and orange zest until pale and fluffy. Add eggs, one at a time, beating in well. Scrape down bowl between additions.

Add half the flour mixture and beat gently to combine, then add sour cream, beating until smooth. Add remaining flour mixture and gently fold in until no streaks of flour remain.

Transfer batter into prepared tin. Use a spatula to smooth the top. Bake for 40–45 minutes or until lightly golden brown and a toothpick inserted into the centre comes out mostly clean.

Meanwhile, for the syrup, combine sugar, orange juice and prosecco in a medium saucepan on medium heat. Simmer for 5–10 minutes, until reduced and syrupy. Set aside to cool. Transfer half the syrup to a serving jug and stir in the Aperol.

As soon as the cake comes out of the oven, use a toothpick to poke holes all over the cake, then pour over the remaining syrup (without the Aperol). Let the cake cool in the pan for 5–10 minutes before turning it onto a wire rack. (Don’t let the cake cool completely in the pan.)

Reduce oven to 170°C/150°C fan-forced. Line an oven tray with baking paper and arrange sliced oranges on the tray. Bake 40 minutes or until oranges are slightly crisp and dried. Transfer to a wire rack to cool.

Place rosemary sprigs on a tray lined with baking paper. Brush a little of the reserved prosecco syrup over the rosemary and sprinkle with white sugar.

For the buttercream, in the large bowl of a stand mixer with a paddle attachment, beat butter, cream cheese and icing sugar mixture until light and fluffy. Transfer to a piping bag fitted with a large fluted nozzle.

Pipe buttercream on top of the cooled cake. Decorate with orange slices and sugared rosemary. Drizzle with the prosecco and Aperol syrup.