Tottenham cake

Method

1. Heat the oven to 180°C/160°C fan/gas 4 and line the baking tin with baking paper. Leave a little paper overhanging the sides so you can easily lift the cake out once baked.
2. Add the sugar and eggs to the bowl of a stand mixer with a whisk attachment. Whisk at a medium speed for 15 minutes – you want a pale, voluminous mix that leaves a stiff trail or ribbon when you pull the whisk out. Turn the speed to low then, with the motor still running, slowly pour in the oil and vanilla extract.
3. Mix the flour, salt and baking powder together, then gently fold them through the egg mixture using a large metal spoon or balloon whisk in a figure-of-eight motion. You want to be fairly gentle to keep all that beautiful volume you’ve created (but make sure everything is well combined).
4. Pour the batter into the lined tin and bake for 30-40 minutes or until a skewer comes out clean and the colour is deeply golden. Allow to cool while you make the icing.
5. For the icing, put the raspberries, icing sugar and a pinch of salt in a food processor or blender and whizz until smooth and bright pink. Add a splash of water if it feels too thick.
6. Once the cake has cooled, pour the icing over the top (through a fine sieve if you want it very smooth) then add the sprinkles. Leave to set at room temperature for at least 20 minutes, then remove from the tin and slice into squares.