Prep time:

Cooking time: 25 minutes

Total time:

Serves: 8

400g Sugar

190g Softened Butter

5 Beaten Eggs

400g Self Raising Flour

½tsp Salt

1tsp Baking Powder

190g Buttermilk

1.5tbsp Rose Water

15 Cardamom Pods, seeds taken out and crushed to a powder

2tbsp Rose Water

90g Sugar

450g Icing Sugar

200g Softened Butter

3tsp Milk

60g Melted White Chocolate

Pink Food Colouring

Isla Atkins creates a cake ideal as a sweet treat.

  • words:
  • pictures: David Merewether

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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

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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

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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...