A Tottenham cake is a British classic said to have been created in the 1800s in North London. In this video tutorial I am going to share with you a Tottenham cake recipe. It is a coconut and raspberry cake. I made the icing on top with some raspberry flavour and pink food colouring. But, it can also be made with fresh raspberries . 130 grams fresh raspberries cooked down with 2 tablespoons water. When they are cooked and thick, not too thick, pass them through a sieve to get the juice. Use this juice to mix with the icing sugar to get the pink colour
If the icing is not thin enough to spread you can top up with some water and if not pink enough for your liking you can add some pink food colouring.
Ingredients for Tottenham Cake Recipe
125 grams unsalted butter, softened
125 grams vegetable oil
250 grams caster sugar
300 grams self-raising flour
45 ml milk (optional, if the cake batter is too thick)
4 large eggs
1 teaspoon vanilla extract
grated zest of one small orange (optional)
To decorate the Tottenham cake
250 grams icing sugar
A few drops of raspberry food flavour, it depends how strong the flavour you have is
Some water, enough to make it into a thick paste to spread on the cake. (put a little water at a time because it goes runny very quickly)
pink food colouring
3 -4 tablespoons dessicated coconut
Method for Tottenham Cake
Preheat oven to 180 Celsius, if you have a fan oven you may need to reduce the temperature to 160 Celsius.
Prepare a baking tray, which is about 30cm x 23cm x 4cm, by putting some baking paper in it. Put it to one side.
Put oil, vanilla extract, butter, orange zest and sugar in a mixing bowl and whisk it together
Add the eggs, one at a time and whisk well between each egg added
Finally add in the flour and milk (if necessary) and mix together
Put the mixture into the prepared cake tin, spread it and then bake for about 35 – 40 minutes until slightly golden brown.
Test with a toothpick inserted in the middle of the cake, if it comes out clean it is ready.
Remove from the oven and put it on a cooling rack, leave it in the tin for about 10 minutes.
Flip the cake on to a cooling rack and leave to cool completely
While the cake is cooling make the icing for decorating the Tottenham cake
Put the icing sugar in a bowl, add some raspberry flavouring
Add the water, a tablespoon at a time and mix, gradually add more water until you get a spreading consistency.
When it is the right thickness add some pink food colouring and mix
When the cake has cooled down, spread the icing sugar on top of the cake
Sprinkle the dessicated coconut on top
Leave to set and serve.
Another coconut cake recipe you can try here, which is also an old school classic