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 the 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. Alternatively, use a stand mixer.

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

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 smooth the top with the back of a spoon.

Step 6: Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean. Check after 25 minutes and every 5 minutes after to avoid overbaking.

Step 7: Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.

Step 8: To make the icing, place the berries and lemon juice in a small heatproof bowl. Heat in the microwave for 1 minute, stirring halfway through, or warm gently in a small saucepan until softened.

Step 9: Crush the berries with a fork and press the mixture through a sieve to extract seedless juice into a small bowl.

Step 10: Put the icing sugar in a large bowl and gradually whisk in the berry juice until you get a thick but spreadable icing. Add water 1 teaspoon at a time if it’s too thick.

Step 11: Stir in a drop of pink food colouring gel if you want a brighter color.

Step 12: Spread the icing evenly over the cooled cake. Immediately scatter desiccated coconut or sprinkles on top.

Step 13: Let the icing set for about 30 minutes, then slice and serve.

Tips & Variations

Use fresh or frozen berries for the icing depending on the season and availability.

Substitute the lemon zest with orange zest for a different citrus twist.

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

Add a handful of chopped nuts to the batter for extra texture.

Storage

Store the cake in an airtight container at room temperature for up to 2 days. Keep refrigerated if your home is warm, but bring to room temperature before serving. The iced cake can also be wrapped and frozen for up to 1 month; thaw overnight in the fridge and allow icing to soften before slicing. Avoid reheating as the icing may melt.

FAQs

Can I use frozen berries for the icing?

Yes, frozen berries work well. Thaw them slightly before microwaving or heating to release their juices easily.

What can I substitute for vanilla bean paste?

You can use 1 teaspoon of vanilla extract as a substitute if you don’t have vanilla bean paste on hand.