Grease and flour a 6 cup bundt pan and set aside in the fridge to chill while you make the syrup.

Add the sugar and water to a small pan and dissolve over a low heat, bring to a boil and simmer for 3-5 minutes or until syrupy. Remove from the heat, add the cherry blossom and allow to infuse until room temperature. Chill until cold then strain into a clean jar

Preheat oven 350C. Add the butter and the sugar for the cake to the base of a stand mixer fitted with a paddle attachment. Beat for 5-8 minutes or until light and fluffy.

Add the eggs, one at a time, beating well between each addition. Meanwhile, whisk together the dry ingredients in one bowl and the yogurt, vanilla and syrup in another bowl.

Add half the dry ingredients to the butter mixture and mix until almost combined before adding the yogurt mixture. Add the remaining dry ingredients and mix very gently, a few lumps are better than overmixing.

Spoon into your prepared pan and bake for 35-45 minutes or until a skewer comes out clean. Stand in the pan for 15 minutes before inverting onto a wire rack to cool completely.

Once cool, brush with melted butter and sprinkle over the salted sugar mixture with a spoon. Garnish with cherry blossom flowers and serve.