Blend the basil leaves in a food processor until finely chopped, add the sugar & lemon zest and pulse until everything is mixed together well and no visible pieces of basil remain. If not using immediately, keep in an airtight container in the fridge.

Preheat the oven to 180 degrees celsius / 350 fahrenheit. Oil a 10‐cup sized bundt tin well (I used room temp coconut oil, it's a little more solid and seems to help the cake to not stick), making sure to get into every crevice. Dust with flour, shaking out any excess and set aside.

Make the buttermilk — add the lemon juice or apple cider vinegar to a measuring jug, then pour in the almond milk. Mix gently and leave to 'activate' for 10 minutes.

Add the flours, sea salt, baking soda & powder to a large bowl & whisk to combine & aerate. Using your hands, toss the berries through the flour mixture until coated. In a separate bowl, whisk together 1 1/2 cups basil sugar, olive oil, flax egg, buttermilk, yoghurt, lemon juice & vanilla. Fold the wet mixture through the berry‐flour mix until just combined & pour into the prepared bundt tin.

Bake on the middle rack of the oven for about 60–70 minutes or so, or until a skewer inserted into the middle of the cake comes with no gooey batter attached. Remove from the oven and allow to cool for 30 minutes in the pan, then carefully flip the bundt tin upside down onto a cooling rack and lift the tin off. It should slip right out, slide a knife around the edge if it needs a little help. Leave on the rack until completely cool. Meanwhile make the glaze.

Whisk together the sifted powered sugar, lemon juice and olive oil in a bowl until combined. It should be thick, but thin enough to drip slowly over the cake. Add more lemon juice or powdered sugar until you have the right consistency. Allow to thicken before drizzling the glaze over the top of the cooled cake, then sprinkle the top with the remaining 1/4 cup basil sugar.

Best served on the day of baking, but the cake will keep 3–4 days in an airtight container.