Deal with your self to a nostalgic vanilla and raspberry cake, first baked within the eponymous north London district within the late 1800s, and nonetheless a British favorite
- Preparation and cooking time
- Prep:20 minutes
- Prepare dinner:30 minutes
- plus setting
- Straightforward
- Serves 16-18
- Vegetarian
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Elements
- 250g salted butter, softened, plus additional 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 brighten
For the icing
- 150g raspberries or blueberries
- 1 lemon, juiced (you’ll want 30ml)
- 300g icing sugar
- pink meals colouring gel (non-obligatory)
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Methodology
- STEP 1
Warmth the oven to 180C/160C fan/ gasoline 4. Butter a 20 x 30cm cake tin and line with baking parchment. Tip the butter, sugar and vanilla into a big bowl and beat with an electrical whisk for 4-5 minutes till pale and fluffy. Or, do that in a stand mixer. Add the eggs, separately, beating properly between every addition. Fold within the flour, baking powder, milk and lemon zest utilizing a rubber spatula till clean.
- STEP 2
Pour the batter into the ready tin and stage the highest with the again of a spoon. Bake for 25-30 minutes till a skewer inserted into the center comes out clear. If it’s not prepared, verify each 5 minutes to make sure it doesn’t overbake. Go away to chill for 10 minutes within the tin, then switch to a wire rack to chill utterly.
- STEP 3
In the meantime, make the icing. Put the raspberries or blueberries right into a small heatproof bowl together with the lemon juice. Microwave for 1 min, stirring midway by way of, till softened. Or, do that in a small pan over a low warmth. Roughly break up the berries with a fork to launch the juices, then press the crushed berries by way of a sieve right into a small bowl to gather the seedless juice.
- STEP 4
Tip the icing sugar into a big bowl and pour over the berry juice. Whisk properly till you’ve a thick however spreadable icing – if it’s too thick, add 1 tsp water at a time till you attain the specified consistency. Add a drop of pink meals colouring gel for a brighter color, in case you like. Unfold the icing over the cooled cake, then instantly scatter over the coconut or sprinkles. Go away to set for 30 minutes, then slice and serve.