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Tottenham Cake is a popular cake that you can find in any traditional bakeries! It consists of a sponge cake topped with a raspberry icing. It is really simple to make!
The history of Tottenham Cake was founded in 1901 by Henry Chalkey, who was a Quaker. He sold one slab of the cake for one penny (or half a penny for the mis-shaped pieces) and the pink icing was originally made using mulberries from the Tottenham Friends Meeting House. In 1901, Tottenham Hotspurs Football Club won the FA Cup and the cake was given to local children to celebrate the win of Tottenham Hotspurs (or Spurs!).
FULL WRITTEN RECIPE BELOW:
You will need:
For the Cake:
125g Butter, Melted, Plus Extra for Greasing
Zest of ½ Lemon
1 tsp Vanilla Extract
125g Self Raising Flour
For the Raspberry Icing:
4 tbsp Raspberry Jam
175g Icing Sugar, Sifted
1-2 tbsp Water
1. Preheat the oven to 180c 350f gas mark 4. Grease and line a 20cm square cake tin with butter and baking paper. Set it aside.
2. Mix the melted butter and sugar together. Mix in the eggs, vanilla and lemon zest well. Lastly, mix in the flour until it’s combined.
3. Pour the mixture into the prepared tin and spread it to even. Bake the cake for 30-35 minutes until the top is golden and when you insert a skewer, it should come clean. Allow the cake to cool.
4. For the raspberry icing, melt the jam in the microwave for 30 -60 seconds until the jam is melted. Then strain the jam over a clean bowl. Set it aside.
5. Add the melted jam into the icing sugar and slowly mix it. Add the water, 1 tsp at a time, mixing well until the icing is smooth, but a little fluid.
6. Once the cake has cooled, remove it from the tin and peel off the baking paper. Transfer the cake onto a wire rack with a baking tray underneath. Dollop on the icing and quickly spread it to even (the icing will set quickly once you have applied it on the cake, if it happens, dip your spatula in boiling water and spread it).
7. Allow the icing to set before trimming the sides and cutting to squares. Serve.
Top Recipe Tips:
-The cake will last for up to 3-4 days, covered well.
-You can double the quantity of this recipe, use a 9 x 13 inch (or 23x33cm) baking tin.
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