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Tottenham cake
- Nadine Brown
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Serves 12
Easy
Prep: 25 mins
Cook: 30 mins
plus cooling and setting
A star rating of 5 out of 5.16 ratingsRate
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Tottenham cake is named for the area of north London where it originates. Bake this light traybake sponge then decorate with pretty pink icing and coconut.
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Try our Tottenham cake recipe then check out our angel cake, millionaire's shortbread, school cake, chocolate concrete, carrot cake traybake and more sweet traybake ideas.
What is a Tottenham cake?
Still sold in bakeries across the UK, Tottenham cake originated in north London and was handed out free to children in 1901 to celebrate Tottenham Hotspurs winning the FA Cup. Tottenham local Nadine Brown (olive’s acting senior food editor and the name behind Tottenham-focussed food account @n0sh.17) regularly bakes the treat for her own cake-loving kids.
How to make the perfect Tottenham cake: cook's tips
- Mulberries were traditionally used to make the pink icing, but raspberries are now the preferred berry as they're easier to find. For a deeper pink colour, use blueberries.
How to store Tottenham cake: store in an airtight container for up to three days.
How to serve Tottenham cake: if you don't like coconut, use sprinkles instead; or, for something more decorative, create a feathered design using thin white icing and a skewer.
Tottenham cake recipe
Ingredients
Nutrition
-
225g unsalted butter
plus extra for the tin
-
225g caster sugar
-
3 eggs
lightly beaten
-
1 tsp vanilla extract
-
1 lemon
zested
-
225g self-raising flour
-
1 tsp baking powder
-
2 tbsp milk
-
75g raspberries
-
185g icing sugar
-
20g desiccated coconut
Nutrition: per serving
- kcal378
- fat18g
- saturates11.1g
- carbs49.1g
- sugars34.7g
- fibre1.3g
- protein3.9g
- salt0.3g
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Method
-
step 1
Heat the oven to 180C/160C fan/gas 4. Butter a 30cm x 20cm rectangular traybake tin and line with baking paper. Put the butter and sugar in a large bowl and beat using an electric whisk until light and fluffy. Add the egg, a little at a time, whisking well after each addition. Beat in the vanilla extract and lemon zest.
-
step 2
Sift in the flour and baking powder, add the milk, then gently fold everything together until just combined and there are no visible traces of flour left. Spoon the batter into the prepared tin and bake for 25 mins until golden brown and springy to the touch. Leave to cool completely in the tin, then transfer to a wire rack set over a baking tray.
-
step 3
Cook the raspberries and 2 tbsp water in a small pan over a low to medium heat for 3-4 mins or until they start to break down. Remove from the heat. Pour into a sieve over a bowl, squeezing out as much of the juice as possible. Discard the pips.
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step 4
Tip the icing sugar into a bowl and gradually mix in the raspberry juice until you have a thick, smooth, spreadable pink icing (add a splash of water if it’s too thick). Spoon the icing over the cake and smooth with a palette knife. Let it stand for 1-2 mins, then scatter over the coconut. Leave at room temperature until the icing is fully set, then cut into squares to serve.
Discover more delicious raspberry recipes.
Authors
Nadine Brown
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