WEEKEND BAKE: A SLICE OF HISTORY

Treat yourself to this nostalgic vanilla and raspberry cake, first baked in the eponymous north London district in the late 1800s, and still a favourite across the country

Tottenham cake

SERVES 16-18 PREP 20 mins plus setting COOK 30 mins EASY V

250g salted butter, softened, plus extra for the tin

250g caster sugar

2 tsp vanilla bean paste

4 eggs

250g self-raising flour

1 tsp baking powder

4 tbsp milk

1 lemon, zested desiccated coconut or sprinkles, to decorate

For the icing

150g raspberries or blueberries

1 lemon, juiced (you’ll need 30ml)

300g icing sugar pink food colouring gel (optional)