I love finding out about almost-forgotten British food. We have such a rich culinary heritage it’s a shame many nations think we’re no good with food! The Telegraph recently ran a feature on forgotten foods and this caught my eye. Apparently invented 200 years ago in Tottenham by a Quaker baker, he made it for the local kids. It’s a wonderful tray bake you and your family will really enjoy.
For 12 good slices, you will need:
- 230g butter plus enough for greasing, all at room temperature
- 230g golden caster sugar
- 4 beaten eggs
- 1 teaspoon vanilla extract
- Zest of 1 orange
- 300g self-raising flour
- 2 teaspoons baking powder
- 3 tablespoons milk
- 120g raspberries
- 300g icing sugar
- 2 tablespoons desiccated coconut
Preheat your oven to 170 degrees. Grease and line a traybake tin roughly 30x20cm.
In a large bowl, cream together the butter and caster sugar with an electric whisk. You want it to go quite pale.
Slowly add the eggs, continuing to whisk, then the vanilla and orange zest.
Using a large spoon, fold in the flour and baking powder until it forms a loose but stiff mix. Then stir in the milk to make it pourable.
Put the mixture in the tray, evening it out with a dip in the middle (this will hopefully even it out in the oven). Pop in the oven for 30-35 minutes until golden brown and springy to the touch.
Let it cool in the tin for a little, then put on a rack with the paper lining still intact.
Put the raspberries and 2 tablespoons of water in a small pan on a medium heat. Let this bubble away with an occasional stir for around five minutes. Press the sauce through a sieve with a spoon into a small bowl. Add half the sauce to the icing sugar and stir, adding more sauce gradually so you end up with a thick icing.
Add this to the top of the cake and spread with a large spoon or palette knife. Scatter the top with the coconut, then slice into squares.