Bay Infused Cream Instructions

Cup of Yum
1. Add your heavy cream to a medium saucepan over a low heat. Crumple your bay leaves a bit to help release the flavour and add these to the cream. Heat and infuse over a low heat stirring occasionally for about an hour. This will reduce about by half to a thick cream. Take off the heat and allow to cool.

Bay Bundt Cake Instructions

1. Preheat the oven to 350°F (175C/160C Fan) and prepare your baking tin(s). I made this in mini bundt tins, but it would also work in a single large bundt.
2. In a medium bowl, mix together flour, baking powder, salt and cardamom.
3. In a large bowl, cream together butter and sugar until light and fluffy.
4. Add eggs one at a time and vanilla, beating until well incorporated.
5. Add the flour mixture slowly, beating until mixed. Then add the bay-infused cream, beating until well combined.
6. Pour your mixture into your prepared tin. If you are using smaller tins or donut moulds, it will be easier to add the mixture first to a piping bag or plastic bag, snip the end and pipe around your mould until about ¾ full. If using a larger single tin, you can pour this in carefully and spread to evenly distribute. Place in the middle of the oven and bake for 30 to 45 minutes, until a skewer inserted at the thickest part of the cake comes out clean.
7. Remove from the oven and cool for a few minutes in the tin before turning out onto a rack to cool completely.