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Tottenham cake with pink icing cut into squares

Tottenham cake

A star rating of 4 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus setting
  • Easy
  • Serves 16-18

Treat yourself to a nostalgic vanilla and raspberry cake, first baked in the eponymous north London district in the late 1800s, and still a British favourite

  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal309
fat14g
saturates9g
carbs42g
sugars32g
fibre1g
protein3g
salt1g
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Ingredients

  • 250g salted butter, softened, plus extra for the tin
  • 250g caster sugar
  • 2 tsp vanilla bean paste
  • 4 eggs
  • 250g self-raising flour
  • 1 tsp baking powder
  • 4 tbsp milk
  • 1 lemon, zested
  • desiccated coconut or sprinkles, to decorate

For the icing

  • 150g raspberries or blueberries
  • 1 lemon, juiced (you’ll need 30ml)
  • 300g icing sugar
  • pink food colouring gel (optional)

Method

  • STEP 1

    Heat the oven to 180C/160C fan/ gas 4. Butter a 20 x 30cm cake tin and line with baking parchment. Tip the butter, sugar and vanilla into a large bowl and beat with an electric whisk for 4-5 mins until pale and fluffy. Or, do this in a stand mixer. Add the eggs, one at a time, beating well between each addition. Fold in the flour, baking powder, milk and lemon zest using a rubber spatula until smooth.

  • STEP 2

    Pour the batter into the prepared tin and level the top with the back of a spoon. Bake for 25-30 mins until a skewer inserted into the middle comes out clean. If it’s not ready, check every 5 mins to ensure it doesn’t overbake. Leave to cool for 10 mins in the tin, then transfer to a wire rack to cool completely.

  • STEP 3

    Meanwhile, make the icing. Put the raspberries or blueberries into a small heatproof bowl along with the lemon juice. Microwave for 1 min, stirring halfway through, until softened. Or, do this in a small pan over a low heat. Roughly break up the berries with a fork to release the juices, then press the crushed berries through a sieve into a small bowl to collect the seedless juice.

  • STEP 4

    Tip the icing sugar into a large bowl and pour over the berry juice. Whisk well until you have a thick but spreadable icing – if it’s too thick, add 1 tsp water at a time until you reach the desired consistency. Add a drop of pink food colouring gel for a brighter colour, if you like. Spread the icing over the cooled cake, then immediately scatter over the coconut or sprinkles. Leave to set for 30 mins, then slice and serve.

Recipe from Good Food magazine, March 2022

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A star rating of 4 out of 5.4 ratings
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