Enjoy a slice of cake with your colleagues and raise money for Haven House and Richard House at the same time.

Here's some suggested recipes of local cakes to test your baking skills.

Essex spice cakes

Ingredients:
225g (8oz) Caster Sugar
175g (6oz) Butter
110g (4oz) Currants
2 Eggs, beaten
1 tsp Baking Powder
1 tsp Rosewater
½ tsp Ground Cinnamon
Pinch Ground mixed spice
Pinch Salt
Pinch Ground Cloves

Method:
1. In a large bowl, cream the butter, gradually adding the sugar. Beat until light and fluffy.
2. Beat the eggs and rosewater into this mixture
3. Add in the flour, baking powder, cinnamon, salt and cloves.
4. Place spoonful’s of batter onto the baking tray and bake in the oven for 10-15 minutes at 190°C: 375°F: Gas 5.

Hertfordshire oven scones

Ingredients:
283g (10oz) Flour
1 tsp Sugar
4 tbsp Butter
4 tsp Baking Powder
½ tsp Salt
Dash of milk
150ml Whipped Cream
Jam

Method:
1. Sift the flour, salt, baking powder and sugar into a basin
2. Rub the butter thoroughly, but lightly, into dry ingredients
3. Stir in enough milk to make a soft dough, just stiff enough to roll out
4. Turn on to a floured pastry board or surface
5. Roll to a quarter of an inch (1cm) thickness
6. Cut into rounds
7. Bake on a hot greased baking-sheet in the oven at Gas 8, 230C, 450F for 10 - 12 minutes
8. Whisk 150ml of Whipped Cream until stiff
9. Cut open the warm scones and spread with cream and jam
10. Sandwich together and serve

Equipment: Rectangular baking tin about 11”x7” (28cm x18cm)

Tottenham Cake

Ingredients:
6oz (170g) Self raising flour
1tsp (5ml) Baking powder
Pinch grated nutmeg
5oz (140g) Unsalted butter, softened or baking spread
5oz (140g) Caster sugar
3 Large eggs, beaten
1 tsp (5ml) Vanilla extract

Topping:
6oz (170g) Icing sugar
1-2 tbsp (15-30ml) Water
Pink food gel colouring
¼ (1.25ml) Raspberry flavouring
2 tbsp (30ml) Desiccated coconut

Method:
1. Prepare the tin by greasing or lining it.
2. Pre-heat the oven to 170°C/Gas mark 3.
3. Sift the flour, baking powder and nutmeg together and put to one side.
4. In another bowl cream the butter and sugar together until light and fluffy.
5. Beat in the eggs, one at a time, with a little of the flour mixture.
6. Add the vanilla extract and then fold in the flour.
7. Spoon into the prepared tray and smooth into all the corners.
8. Bake for 30-35 minutes until springy and golden brown on top. Leave to cool in the tin.
9. Once cool make the topping by sifting the icing sugar into a bowl. Gradually add the water until it reaches the right consistency for spreading across the top of the cake. Do not add too much at a time.
10. Add the pink gel colour until the right shade is achieved. Add the raspberry flavouring and mix well.
11. Pour across the top of the cake. Evenly sprinkle the desiccated coconut. 
12. Leave the icing to set slightly before cutting into slices and sharing.