Name: Tottenham Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: British
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; 150g raspberries or blueberries; 1 lemon, juiced (approx. 30ml); 300g icing sugar; Pink food colouring gel (optional); Desiccated coconut or sprinkles, to decorate

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

150g raspberries or blueberries

1 lemon, juiced (about 30ml)

300g icing sugar

Pink food colouring gel (optional)

Instructions

Step 1: Preheat your oven to 180°C (160°C fan) or gas mark 4. Butter a 20 x 30cm cake tin and line it with baking parchment.

Step 2: In a large bowl, beat the softened butter, caster sugar, and vanilla bean paste with an electric whisk for 4-5 minutes until pale and fluffy. You can also use a stand mixer for this step.

Step 3: Add the eggs one at a time, beating well after each addition to combine fully.

Step 4: Gently fold in the self-raising flour, baking powder, milk, and lemon zest using a rubber spatula until the batter is smooth.

Step 5: Pour the batter into the prepared tin and level the surface with the back of a spoon. Bake for 25-30 minutes, checking with a skewer near the end. The skewer should come out clean when the cake is done.

Step 6: Let the cake cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.

Step 7: While the cake cools, prepare the icing. Place the raspberries or blueberries and lemon juice in a small heatproof bowl. Microwave for 1 minute, stirring halfway through, or heat gently in a small pan until softened.

Step 8: Break up the softened berries with a fork and press the mixture through a sieve to extract seedless juice into a small bowl.

Step 9: Put the icing sugar in a large bowl and pour the berry juice over it. Whisk together until thick but spreadable. If the icing is too thick, add 1 teaspoon of water at a time until you reach the desired consistency. Add pink food colouring gel if desired for a brighter color.

Step 10: Spread the icing evenly over the cooled cake, then immediately sprinkle with desiccated coconut or sprinkles. Allow the icing to set for 30 minutes before slicing and serving.

Tips & Variations

For a dairy-free version, substitute the butter with a plant-based alternative and use a non-dairy milk.

Try using different berries like strawberries or blackberries in the icing for a varied flavor.

If you prefer a tangier icing, add a little more lemon juice to the berry mixture before combining with the icing sugar.

Decorate with toasted coconut for added crunch and flavor.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. If your kitchen is warm, keep it in the fridge to preserve freshness, but bring it to room temperature before serving. The iced cake can be frozen for up to 1 month; wrap it tightly in plastic wrap and foil. Thaw overnight in the refrigerator and let come to room temperature before enjoying.

FAQs

Can I use frozen berries for the icing?

Yes, frozen berries work well. Thaw and drain any excess liquid before heating and using them to make the icing.

What can I substitute for vanilla bean paste?

You can use 2 teaspoons of vanilla extract instead. It will provide a similar flavor, though the paste contains vanilla seeds that add extra texture and aroma.