Preheat your oven to 160C and grease your bundt tin really well.

In a large bowl, combine the sugar, oil, orange zest, fennel, and coconut milk.

Put a separate bowl on the scales (on the 'ml' setting) add the orange juice and then enough water to make up 240ml of liquid. Add this to the other wet mixture.

Sift in the flour, baking powder and salt, and add the black sesame seeds. Fold in till you have a smooth batter.

Pour into the greased bundt tin and bake for approximately 45 minutes. You'll want to bake this in the middle of your oven for a nice even heat.

Once the cake is baked, leave it to rest for 10 mins before turning out onto a wire rack.

To make your drizzle, add the icing sugar to the bowl and whisk to remove any lumps. Add the juice from the orange + fennel seeds and whisk to form a paste.

Add some water till you get to a consistency resembling warm golden syrup. I like my drizzle to be nice and thick so it holds nicely around the sides of the cake and forms nice drips.

Drizzle over the cooled cake and leave to set for 5 mins before you add your garnishes. I like to use lots of fresh edible flowers (whatever you have in your garden), herbs, dehydrated oranges or lemons, and more black sesame seeds. Fresh As freeze-dried fruits + powders are an amazing cake decorating tool.