📝 About This Recipe
A true North London classic, the Tottenham Cake is a nostalgic traybake famous for its light, spongy texture and its iconic, vibrant pink icing. Historically linked to the Quaker community in Tottenham, this humble yet delicious sponge was traditionally colored with mulberries from the local meeting house gardens. It is the quintessential British tea-time treat, offering a perfect balance of simple vanilla sponge and sweet, fruity glaze.
🥗 Ingredients
The Sponge
- 250 grams Unsalted Butter (softened at room temperature)
- 250 grams Caster Sugar
- 4 Large Eggs (at room temperature)
- 250 grams Self-Raising Flour (sifted)
- 1 teaspoon Baking Powder
- 2 tablespoons Whole Milk
- 1 teaspoon Vanilla Extract (high quality)
- 1 pinch Salt
The Pink Icing
- 400 grams Icing Sugar (sifted)
- 3-4 tablespoons Raspberry or Mulberry Juice (strained for color and flavor)
- 1-2 tablespoons Boiling Water (to adjust consistency)
- 2 tablespoons Desiccated Coconut (optional, for traditional garnish)
👨🍳 Instructions
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1
Preheat your oven to 180°C (160°C fan/350°F/Gas Mark 4). Grease a 20x30cm (9x12 inch) rectangular baking tin and line it with parchment paper, leaving a slight overhang on the sides for easy removal.
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2
In a large mixing bowl or the bowl of a stand mixer, cream together the softened unsalted butter and caster sugar. Beat for 3-5 minutes until the mixture is pale, light, and fluffy.
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3
Add the eggs one at a time, beating well after each addition. If the mixture looks like it might curdle, add a tablespoon of the measured flour.
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4
Stir in the vanilla extract until well combined.
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5
Sift together the self-raising flour, baking powder, and a pinch of salt. Gently fold this into the wet ingredients using a large metal spoon or spatula, being careful not to knock out the air.
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6
Add the milk to the batter and fold gently until the mixture reaches a 'dropping consistency'—it should fall easily off a spoon.
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7
Pour the batter into the prepared tin and level the surface with a palette knife.
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8
Bake in the center of the oven for 30-35 minutes. The cake is done when it is golden brown, springy to the touch, and a skewer inserted into the center comes out clean.
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9
Allow the cake to cool in the tin for 10 minutes, then carefully lift it out using the parchment paper and place it on a wire rack to cool completely.
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10
To make the icing, place the sifted icing sugar in a bowl. Gradually add the raspberry or mulberry juice, stirring constantly to create a thick, pourable paste.
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11
If the icing is too thick, add a tiny amount of boiling water. If it’s too thin, add more icing sugar. It should be thick enough to coat the back of a spoon without running off immediately.
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12
Once the cake is entirely cold, pour the icing over the top and spread it evenly to the edges using a palette knife.
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13
While the icing is still wet, sprinkle lightly with desiccated coconut if desired. Leave the icing to set firmly for at least 1 hour.
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14
Using a sharp knife dipped in hot water, slice the cake into large, generous squares to serve.
💡 Chef's Tips
Always use room temperature eggs and butter to ensure a smooth, emulsified batter. For the most authentic pink color, crush a few fresh raspberries through a fine-mesh sieve instead of using food coloring. Don't overmix the flour; fold it in gently to keep the sponge light and airy. Wait until the cake is completely cold before icing, otherwise the icing will melt and run off the sides. Store in an airtight container for up to 3 days; the sponge stays remarkably moist.
🍽️ Serving Suggestions
Serve with a hot cup of English Breakfast tea or Earl Grey. Pair with a dollop of clotted cream for a more decadent dessert experience. Add a few fresh raspberries on top of each square for a modern, fruity touch. Pack into a picnic basket for a traditional British outdoor treat. Serve slightly chilled on a warm summer afternoon.