Tottenham cake
■ Serves 16-18 ■ Prep 20 mins plus cooling and setting ■ Cook 30 mins
250g 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)
1 Heat the oven to 180C/160C fan/ gas 4. Butter a 20cm × 30cm cake tin and line with baking parchment. Tip the butter, sugar and vanilla into a large bowl and beat with an electric whisk for 4-5 mins until pale and fluffy, or use a stand mixer. Add the eggs, one at a time, beating well between each addition. Fold in the flour, baking powder, milk and lemon zest using a rubber spatula until smooth.
Pour the
