Tottenham Cake
Tottenham Cake
30 min bake, 170°C, 33x23cm tin
Ingredients
Makes ~20 squares self-raising flour 300g unsalted butter 300g caster sugar 300g eggs 6 vanilla extract 5g whole milk 60g Icing icing sugar 500g raspberry jam 150g desiccated coconut optional sprinkles optional
Butter should be softened.
150g jam gives a proper deep pink. Warm and sieve it — the sieved juice is the liquid for the icing, no water needed. Add a splash only if the consistency needs it.
Recipe
1. Heat the oven to 170°C. Grease and line the tin.
Cut a diagonal slit at each corner of the paper so it sits neatly in the tin without bunching.
2. Beat the butter and sugar together until pale and fluffy. Add the eggs one at a time, mixing between each.
Paddle attachment. Start on low, bring up to medium. Drop back to low when adding the eggs.
3. Add the vanilla and mix on low. Add the flour and mix on low until just combined, then mix in the milk to loosen slightly.
4. Pour into the tin and level off. Bake for 25-30 minutes until a skewer comes out clean. Leave in the tin for 10 minutes, then lift out onto a wire rack. Leave until completely cool before icing.
5. While the cake cools, clean the bowl and swap to the whisk attachment. Warm the raspberry jam and pass through a sieve. Add the icing sugar to the clean bowl and pour in the sieved jam on low, a little at a time, until thick and spreadable. Add a splash of water only if needed.
Whisk attachment on low. The sieved jam is your liquid — 150g of jam gives a proper deep pink. No extra water needed unless the consistency is too stiff.
6. Place the cooled cake back in the tin. Ice in the tin, not on the rack. The tin keeps the icing contained so it does not pour off the sides. The cake should be cool to the touch before the icing goes on or it will run straight off.
7. Add sprinkles and desiccated coconut on top while the icing is still wet so they stick. Leave to set fully, then lift out and cut into squares.