Prep time:

Cooking time: 30 minutes

Total time:

Serves: 8

6 Whole Eggs

950g Self Raising Flour

950g Caster Sugar

950g Unsalted Butter

50g Baking Powder

2tsp Vanilla Extract

50ml Milk

6 Shots of Espresso

2 x 24cm Round Tins

8 Shots of Espresso

400g Icing Sugar

80g Hazelnuts

With Mothering Sunday and Easter falling in March this year, it seemed a fitting time to cut into some classic, indulgent cakes – brought to us by Juliets in Tunbridge Wells

  • pictures: David Merewether

Pork belly with apple purée, Tenderstem broccoli & dauphinoise potatoes

Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com

Pan fried king scallops with minted pea purée & crispy Parma ham

Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com

Lemon meringue gâteau

Chef’s tip: I use paper loaf tin liners in a loaf tin or you could use non-stick baking paper and, of course, you could do a circular one in a cake tin but make sure it is a spring clip...