Tottenham Cake is a light sponge cake topped with pink icing and coconut flakes, originally created in Tottenham, North London.
Historically, it was a budget-friendly bakery treat, often sold in large squares so everyone could enjoy a slice. Despite its simplicity, the cake became famous for its fluffy texture and sweet pink topping.
Mary Berry’s version keeps the traditional style but focuses on achieving a soft sponge base and smooth icing that spreads evenly across the cake.
For the Sponge Cake
225 g self-raising flour
175 g unsalted butter (softened)
175 g caster sugar
3 large eggs
2 tbsp milk
1 tsp vanilla extract
1 tsp baking powder
For the Pink Icing
200 g icing sugar
2–3 tbsp water
A few drops of pink food coloring
2 tbsp desiccated coconut
Prepare the oven and tin – Preheat the oven to 180°C (350°F) and grease a 9-inch square baking tin. Line it with baking parchment.
Cream butter and sugar – Beat the butter and caster sugar together until light and fluffy.
Add eggs gradually – Mix in the eggs one at a time, beating well after each addition.
Combine dry ingredients – In a separate bowl, sift together self-raising flour and baking powder.
Fold the batter – Gently fold the flour mixture into the batter, adding milk and vanilla extract.
Transfer to the tin – Pour the batter into the prepared tin and smooth the surface.
Bake the cake – Bake for 25–30 minutes until the sponge is lightly golden and springs back when pressed.
Cool completely – Allow the cake to cool in the tin for 10 minutes, then transfer it to a cooling rack.
Prepare the icing – Mix icing sugar with water until smooth, then add a few drops of pink food coloring.
Decorate the cake – Spread the pink icing evenly over the cooled cake and sprinkle with coconut.
Cut into squares – Slice into neat squares once the icing has set.
Find it online: https://maryberrycooks.co.uk/mary-berry-tottenham-cake/