I first came across this cake during a family gathering at my husband’s relatives’ house in London. My brother-in-law made it using a recipe published in The Guardian, written by Claudia Roden. The cake was served warm, straight from the oven – with fresh blueberries and raspberries. It was truly heavenly! I remember eating three slices and would have gladly gone for more, if I hadn’t started to feel a bit embarrassed. The cake was slightly moist, incredibly fragrant, and very filling. When we got back home, my brother-in-law sent me the recipe. Imagine my surprise when I discovered that the exact same recipe was printed… on the back of…