One of the most popular posts on my blog so far has been my recipe on the Tottenham Cake. Having seen the cake appear on The Great British Bake Off last year, I was surprised and delighted to see my views rocket as people began to search for the recipe. To this day, it remains my most viewed post. However, with it being one of the very first I had ever written, I realise now that not only is the teeny-tiny photo taken on my iPod of a shocking quality, but the writing is incredibly cheesy. Therefore, using some of the comments you guys have given me about the cake, as well as taking the time to adjust the recipe slightly and taking much better photos for the post, here is my new take on the Tottenham Cake.
8oz Unsalted Butter, Softened
8oz Caster Sugar
8oz Self-Raising Flour, Sifted
Teaspoon of Vanilla Essence
6oz Icing Sugar (Roughly! You may need slightly more, slightly less, depending on the size of your cake)
25ml Water (Again, judge as you make the icing how much water you’ll need)
Splash of Pink Food Colouring
1. Preheat the oven to gas mark 4 or 160°C, ensuring the shelving is centre. Grease and line a rectangular or square tin. (The tin I used was an 11×7 inch rectangular tin, but as long as at the end you can cut you’re cake into squares, any tin will do!)
2. Cream together the softened butter and sugar until light and fluffy.
3. Gradually alternate between sifting in the flour and adding the eggs.
4. Add in the vanilla essence and stir until the batter is combined.
5. Bake in the centre of the oven for 25 to 30 minutes or until golden brown and a skewer comes out clean. (Depending on you’re size tray, I definitely recommend that you keep and eye on it!)
5. Once baked, leave to cool in the tin before transferring to a wire rack.
6. Mix together the icing sugar and water. Add a splash of pink food colouring for a light-ish pink icing.
7. Generously spread over the cake, (I’d recommend using a hot palette knife to help the icing spread smoothly) and finally decorate with the desiccated coconut.
8. Leave the icing to set before cutting into equal squares.
A little history…
- According to a Tottenham Hotspur fan site, the Tottenham Cake derives from baker Henry Chalkley who originally sold these pink spongy squares at the price of an old penny.
- Whilst the squares were most popular, the smaller odd-shaped pieces of cake were sold for half a penny.
- What makes the Tottenham Cake so recognisable is the pink icing. Thought to be made pink by the mulberries which were found growing at the Tottenham Friends burial ground.
- Contrastingly, the Quakers coloured the icing using mulberries as they believed in frugal living. The Tottenham friends rather referring to the FC, in fact refers to The Friends Meeting House in the area and would be the place where the Quakers met. Therefore, making the cake much older.
- Although not directly linked with the football team, it is suggested by Ted Willis that in 1901, the Tottenham cake was given away for free (!) to local children to celebrate the Spurs’ FA Cup victory.
– Charlotte x
| Previous Recipe Salted Caramel Cupcakes |
| Facebook Bake With Me Blog |