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Tottenham cake
Serves 12 Cakes, Bread and Pastries
Ingredients
- 225g butter, at room temperature, plus extra for greasing
- 225g caster sugar
- 4 eggs, beaten
- 1tsp vanilla extract
- grated zest 1⁄2 orange
- 300g self-raising flour
- 2tsp baking powder
- 3tbsp milk
For the topping
- 120g raspberries
- 300g icing sugar
- few drops pink food colouring (optional)
- 2tbsp desiccated coconut
Method
Preheat the oven to 180C/350F/ Gas 4. Grease and line a 30cm x 20cm traybake tin with baking paper. Using an electric mixer or wooden spoon, cream the butter and sugar, until light and fluffy.
Slowly mix in the eggs, then stir in the vanilla extract, followed by the orange zest. Fold in the flour and baking powder with a metal spoon, then stir in the milk so the mix is a little looser (add a splash more milk if it seems very stiff).
Transfer to the prepared tin and bake in the oven for 30-35 minutes until golden brown and springy to the touch. Allow to cool in the tin before carefully removing.
To make the topping, place the raspberries and 2tbsp of water in a saucepan over a medium heat and cook for around 5 minutes or until starting to break down and become jam-like. Using the back of a spoon, gently press the raspberries through a sieve into a bowl. Mix the juice with the icing sugar until you have a thick, smooth icing. Add a few drops of food colouring if you’d like it pinker. Spoon over the cake and smooth using a palette knife. Scatter with the coconut and slice into squares.
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