Transport yourself back in time with this delightful Tottenham cake recipe, a nostalgic treat that has been enjoyed for generations. With its vanilla sponge, tangy raspberry icing, and charming history, this cake is sure to become a British favorite in your home.
Ingredients:
For the Cake:
- 250g salted butter, softened, plus extra for greasing
- 250g caster sugar
- 2 tsp vanilla bean paste
- 4 eggs
- 250g self-raising flour
- 1 tsp baking powder
- 4 tbsp milk
- Zest of 1 lemon
- Desiccated coconut or sprinkles, to decorate
For the Icing:
- 150g raspberries or blueberries
- Juice of 1 lemon (about 30ml)
- 300g icing sugar
- Pink food coloring gel (optional)
Method:
- Preheat your oven to 180°C/160°C fan/gas 4. Grease a 20 x 30cm cake tin with butter and line it with baking parchment.
- In a large bowl, cream together the softened butter, caster sugar, and vanilla bean paste using an electric whisk or stand mixer. Beat for 4-5 minutes until the mixture is pale and fluffy.
- Add the eggs to the mixture one at a time, beating well after each addition.
- Sift in the self-raising flour and baking powder, then fold them into the mixture along with the milk and lemon zest using a rubber spatula until smooth.
- Pour the cake batter into the prepared tin and smooth the top with the back of a spoon. Bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the center comes out clean. Check regularly to avoid overbaking.
- Once baked, remove the cake from the oven and allow it to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
- While the cake is cooling, prepare the icing. Place the raspberries or blueberries and lemon juice in a heatproof bowl and microwave for 1 minute, stirring halfway through, until softened. Alternatively, heat them gently in a small pan over low heat. Crush the softened berries with a fork and then strain the mixture through a sieve to collect the seedless juice.
- In a large bowl, sift the icing sugar and then whisk in the berry juice until you have a thick but spreadable icing. If needed, add 1 tsp of water at a time until you reach your desired consistency. Optionally, add a drop of pink food coloring gel for a brighter color.
- Spread the icing evenly over the cooled cake using a spatula, then immediately sprinkle over the desiccated coconut or sprinkles.
- Allow the icing to set for 30 minutes before slicing and serving this delicious Tottenham cake to your eager guests.
Enjoy the taste of tradition with every bite of this delightful Tottenham cake!
