Prep time:

Cooking time: 40 minutes

Total time:

Serves: 8

250g Self Raising Flour

250g Butter or Baking Margarine

250g Caster Sugar

3 Eggs

1tsp Vanilla Essence

150g Cream Cheese

100g Softened Butter

200g Icing Sugar

1.5tsp Rose Water

A tiny bit of pink food colouring

I’ve not used rose water in a cake before, but it has made the icing on this cake so light and delicate – as you would imagine a rose should taste (it won’t, so don’t be tempted). I used a deep 6 inch tin and cut the sponge into 3, but 2 standard 7 inch sandwich tins will work perfectly – just reduce the baking time by 10 mins

Roast beetroot & blue cheese on sourdough

Move over avocado and feta, this is a stunning sourdough topper, showcasing abundant British beetroot and stunning local creamy blue cheese from Kingcott Dairy. A delicious lunch, and the roast beetroot keeps in the fridge perfectly for three days to...

​Strawberry & vanilla possets

Kentish strawberries are outstanding in June. This showstopper of a pudding maximises their beauty and flavour. It’s elegant but very easy to make, a delicious reimagining of strawberries and cream!

Pork belly with apple purée, Tenderstem broccoli & dauphinoise potatoes

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