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Tottenham Cake
4.3 from 36 votes

Tottenham Cake

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.

Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 20 slices
Calories: 321 kcal
Course: Cake
Cuisine: British

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

    Cup of Yum
  1. 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.
  2. Put the flour, sugar, baking powder and bicarbonade of soda in a large mixing bowl and mix together to combine.
  3. Add the softened butter, eggs, milk, vanilla and lemon zest.
  4. 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.
  5. Transfer batter to the prepared cake tin and level using a spatula.
  6. 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.
  7. Lift the cake out of the tin using the overhanging paper and transfer to a wire rack to cool.
Make the pink icing
  1. Put blueberries and lemon juice in a bowl and crush the berries with the back of a spoon and strain the juice.
  2. 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.
  3. Spread the icing over the cake using an offset spatula.
  4. Add the coconut before the glaze sets and leave to dry.
  5. 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

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: 20 slices

Amount Per Serving

Calories 321

% 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.