Mary Berry's Tottenham Cake Recipe
Mary Berry’s Tottenham Cake: Light sponge + pink raspberry glaze (or coconut/100s). Bake the British classic with our easy recipe!
Ingredients
- 225 g (8oz) butter cold from fridge
- 225 g (8oz) caster sugar
- 280 g (10oz) self raising flour
- 1 tsp baking powder
- 4 large eggs
- 4 tbsp milk
- 1 tsp vanilla extract
To finish
- 300 g (10½oz) icing sugar
- 3 tbsp boiling water
- 2 tbsp hundreds and thousands or shredded coconut
- pink coloring
Instructions
- Preheat the oven to 180°C or 160°C with fan.
- Grease a trayback of roughly 12 x 9 inches and line with baking paper
- Mix the dried ingredients. Sieve the flour and baking powder, then mix with the caster sugar.
- Add the wet ingredients: the butter cut into pieces, eggs, milk and vanilla extract
- Beat with an electric mixer until light and fluffy.
- Bake for 30-35 minutes or until the cake springs back when pressed in the centre.
- Allow to cool in the traybake tin.
To finish
- Mix the icing sugar with the water adding pink coloring for the actual Tottenham cake finish
- Spread the smooth paste over the cake.
- Sprinkle with 100s and 1000s or coconut
- Cut into 20 pieces and serve.