Tottenham Cake (English)

There is a sweet story surrounding the origin of this old-fashioned traybake. It was created in the 1800s by a Quaker baker called Henry Chalkley in Tottenham, North London, as a cheap treat for local children. The vivid pink icing was traditionally made using mulberries from trees in the Quaker burial ground. Here we use the rather more easily found (and less creepy) raspberries, plus a splash of food colouring.

unsalted butter, soft (225 g)
caster sugar (225 g)
4 medium eggs, beaten
1 tsp. pure vanilla extract
½ orange zested, freshly grated
self-raising flour (300 g)
2 tsp. baking powder
3 Tbsp. milk

Topping:
raspberries (120 g)
confectioners' sugar (300 g)
a few drops pink food colouring (optional)
2 Tbsp. desiccated coconut

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease and line a 30x20 cm rectangular traybake tin with baking paper.

Using an electric mixer or wooden spoon, cream together the butter and sugar, until light and fluffy.

Slowly mix in the eggs, a little at a time, then stir in the vanilla extract, followed by the orange zest. Fold in the flour and baking powder with a large metal spoon, then stir in the milk so the mix is a little looser. Add a splash more milk if it seems very stiff.

Transfer the mixture to the prepared tin and bake in the oven for 30-35 minutes, until golden brown and springy to the touch. Leave to cool in the tin before carefully removing.

For the topping, place the raspberries and 2 Tbsp. of water in a small saucepan over a medium heat and cook for about 5 minutes, or until starting to break down and become jam-like. Use the back of a spoon to gently press the raspberries through a sieve into a small bowl - you should get about 5 Tbsp. of juice. If you don't, top up with a splash of water.

Mix the juice with the icing sugar until you have a thick, smooth icing. Add a few drops of food colouring if you'd like it pinker. Spoon over the cake, and smooth over using a palette knife. Scatter with the coconut and slice into squares once set.

Keeps for 1-2 days in an airtight container.

Makes 12 servings.