Ravneet Gill served up a delicious Tottenham cake with coconut and custard on Ravneet Gill’s Chop House.

The ingredients are : 250g unsalted butter, softened, 220g golden caster sugar, 1 tbsp vanilla bean paste, 4 eggs (Ravneet uses St. Ewe rich yolks), 230g plain flour, 2 ½ tsp baking powder and Pinch of salt.

For the topping: 150g jam of your choice, 300g icing sugar + 30ml water, Pink colouring gel and Desiccated coconut, to decorate.

For the custard: 250ml whole milk, 250ml double cream
, 1 tsp vanilla bean paste
, Pinch of salt
, 55g caster sugar
and 80g egg yolks (3-4 yolks).

See recipes by Rav in her book titled: Baking for Pleasure: The new sweet and savoury cookbook available from Amazon now.