Tottenham Cake
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4.3
36 reviews
Good
Tottenham Cake
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Tottenham Cake with bright pink icing – so easy to make all in one bowl, delicious and perfect for sharing! Make sure all your cake ingredients are at room temperature before starting this recipe.
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Ingredients
- 350 g plain flour all purpose flour or cake flour, 2¾ cups
- 330 g sugar 1 ⅔ cups
- 1 tbsp baking powder
- ½ tbsp bicarbonate of soda
- 200 g butter or margarine such as Stork, softened
- 4 egg medium
- 120 ml milk room temperature, whole or semi skimmed
- 1 tsp vanilla extract or vanilla paste
- 1 lemon zest only
For the icing & decoration
- 2 tbsp blueberries fresh or frozen and thawed
- 2 lemon juiced, plural
- 480 g icing sugar 4 cups
- 1 tsp vanilla extract
- water as needed to thin the icing
- 3 tbsp desiccated coconut (or use sprinkles)
Instructions
- Preheat the oven to 170C (340F). Mist a rectangular tin with cake release and line with baking paper letting the edges hang over the sides.
- Put the flour, sugar, baking powder and bicarbonade of soda in a large mixing bowl and mix together to combine.
- Add the softened butter, eggs, milk, vanilla and lemon zest.
- Start beating at lowest speed setting until ingredients come together. Increase the speed to maximum and beat until the batter is completely smooth - about 30 seconds to one minute. Stop the mixer and scrape the bottom and sides of the bowl halfway through.
- Transfer batter to the prepared cake tin and level using a spatula.
- Bake for 35-40 minutes or until the cake is golden and feels springy to the touch. A skewer or knife inserted in the centre should come out clean – if not cook for a further 5 minutes.
- Lift the cake out of the tin using the overhanging paper and transfer to a wire rack to cool.
Make the pink icing
- Put blueberries and lemon juice in a bowl and crush the berries with the back of a spoon and strain the juice.
- Mix the juice, icing sugar, vanilla extract and water to make the pink icing. Add the water gradually, only adding as much as you need to create a thick but spreadable glaze.
- Spread the icing over the cake using an offset spatula.
- Add the coconut before the glaze sets and leave to dry.
- Slice the cake into squares using a serrated knife and make sure to share!
Notes
- Unless specified otherwise all your ingredients including butter eggs and milk should be at room temperature in order to achieve a smooth batter. If one or more of the ingredients are cold they will cause your batter to split or look curdled.
- If your milk is cold from the fridge then heat briefly in the microwave or saucepan until just tepid. Make sure the milk is body temperature - not too hot!
- Place cold eggs into warm water for five minutes to bring them back to room temperature.
- Cut cold butter into cubes and leave for an hour on your counter to warm up or use margarine (Stork).
- If you are using self raising flour then add only 1 tsp baking powder (no baking soda).
- Unless specified otherwise all your ingredients including butter eggs and milk should be at room temperature in order to achieve a smooth batter. If one or more of the ingredients are cold they will cause your batter to split or look curdled.
- If your milk is cold from the fridge then heat briefly in the microwave or saucepan until just tepid. Make sure the milk is body temperature - not too hot!
- Place cold eggs into warm water for five minutes to bring them back to room temperature.
- Cut cold butter into cubes and leave for an hour on your counter to warm up or use margarine (Stork).
- This is a great cake for bake sales and parties as it serves a big crowd. It keeps well in an airtight container for 2-3 days if you want to keep it all to yourself!
Nutrition Information
Show Details
Calories
321kcal
(16%)
Carbohydrates
56g
(19%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Cholesterol
55mg
(18%)
Sodium
171mg
(7%)
Potassium
128mg
(3%)
Fiber
1g
(4%)
Sugar
41g
(82%)
Vitamin A
307IU
(6%)
Vitamin C
9mg
(10%)
Calcium
47mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20slices
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Calories | 321kcal | 16% |
| Carbohydrates | 56g | 19% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 55mg | 18% |
| Sodium | 171mg | 7% |
| Potassium | 128mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 41g | 82% |
| Vitamin A | 307IU | 6% |
| Vitamin C | 9mg | 10% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
36 reviews
Good
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