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Club Recipes, Cooking with children, Occasions

Nicky Laceby’s Cream Cheese Recipe

I had the lovely pleasure of meeting Lola a few weeks ago at BBC Good Food Show. We had a lovely chat and Lola told me that her Grandma used to make the most wonderful olive oil cake. So as a big thank you for giving me a bottle of your wonderful Negra Harvest Olive Oil I have baked an olive oil cake using Lola’s Grandma’s recipe. I have iced it with cream cheese icing and decorated it with crystallised rose petals. It is the most delicious cake, so light and flavoursome thanks to the olive oil and lemon zest within the cake batter.

As we are well and truly in the midst of summer and the roses are in full bloom in the garden, I used crystallised rose petals. These are easy to make and the taste of the rose is gorgeous and adds a little extra texture and flavour to the finishing touches of Lola’s Grandma’s cake.

Ingredients

ICING

150 g softened unsalted butter

150 g icing sugar (sifted)

300 g cream cheese

A few splashes on Cointreau

CRYSTALLISED ROSE PETALS

Petals from 1-2 roses

1 egg white

Caster sugar

Takes 10 mins

Method

Start the preparations by crystallising your rose petals the day before. Wash the rose petals and dry gently using kitchen paper. Paint each petal with egg white and then dip it into the caster sugar. Place on the cake rack to dry and harden.  This will take about 24 hours.

To make the cream cheese icing, place the softened butter in the mixer and beat for 5 mins until pale. Add the icing sugar and beat for another 5 mins. Add the cream cheese and beat until it is nice and smooth. Pour in a few splashes of Cointreau enough to taste & loosen the mixture to become a spreadable consistency.

Then decorate your cake with your crystallised petals.

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