1

Preheat the oven to 160°C, fan 140°C, gas mark 3. Using a pastry brush, thoroughly grease a bundt tin with the melted spread.

2

Add the spread and sugar to the bowl of a stand mixer and beat for 3-4 minutes until pale and fluffy. Beat in half the orange zest, then the eggs, one at a time, adding 1 tbsp flour if the mixture starts to curdle. Using a large metal spoon, gently fold in the yogurt, then the flour and thyme leaves.

3

Spoon the mixture into the tin, then bake for 55 minutes until risen, golden and a skewer pushed into the middle comes out clean. Remove from the oven, leave to cool in the tin for 5 minutes, then carefully turn out onto a cooling rack to cool completely.

4

For the glaze, sift all but 1 tsp icing sugar into a medium bowl. Add 1-2 tsp orange juice and mix until smooth. Add more juice until it reaches a drizzling consistency. Dust the cake with the reserved icing sugar and drizzle with the orange glaze. Decorate with the remaining orange zest and thyme sprigs to serve.