Classic Tottenham Cake Recipe
An indulgent artisan dessert, beautifully crafted with premium ingredients and presented with exquisite garnishes for a memorable finale.
Ingredients
- • 400g (1.75 Cups) Butter or Margarine at room temperature
- • 400g (1.75 Cups) Caster Cugar
- • 400g (2.5 Cups) Self-Raising Flour
- • 1 tsp Vanilla Essence OR 1 tbsp Lemon Zest
- • 7-8 Medium Eggs
- • 500g (3.25 Cups) Icing Sugar
- • 1 tsp Pink Food Colouring OR 1 tbsp Blackcurrant Juice OR Raspberry Juice from crushed raspberries
- • 4-5 tbsp Water
- • Desiccated Coconut to taste
Preparation Steps
Preheat the oven to 180C/160C fan or 350F/320F
Grease 12 x 9 inch traybake tin.
Cream the butter and sugar together until pale and fluffy.
Add one egg at a time and fully mix in.
Add vanilla essence or zest. It's up to you with flavour you prefer.
Sift flour and fold into the batter, taking care not to overmix it.
Tip into the greased cake tin and bang on the bench to get rid of any air pockets.
Bake for 40-50 minutes.
Allow to cool in the tin.
Mix the icing sugar with the colouring and 2-3 tbsp of water. Add more until you have a thick but smooth icing.
Tip over the sponge and spread out evenly to the sides of the tin.
Sprinkle with coconut to your liking.
Leave the icing to set for a few hours, then remove the cake from the tin and cut it into squares.