Tottenham Cake with Berry Lemon Icing and Coconut Topping Recipe
A delightful Tottenham cake featuring a soft, moist lemon-flavored sponge topped with berry-infused pink icing and decorated with desiccated coconut or sprinkles, perfect for teatime or celebrations.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 10-12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
Scale
Cake
- 250g salted butter, softened, plus extra for the tin
- 250g caster sugar
- 2 tsp vanilla bean paste
- 4 eggs
- 250g self-raising flour
- 1 tsp baking powder
- 4 tbsp milk
- 1 lemon, zested
Icing
- 150g raspberries or blueberries
- 1 lemon, juiced (you’ll need 30ml)
- 300g icing sugar
- Pink food colouring gel (optional)
- Desiccated coconut or sprinkles, to decorate
Instructions
- Preheat and Prepare Tin: Heat the oven to 180C/160C fan/gas mark 4. Butter a 20 x 30cm cake tin and line it with baking parchment for easy cake removal.
- Make the Cake Batter: In a large bowl, beat the softened butter, caster sugar, and vanilla bean paste with an electric whisk for 4-5 minutes until the mixture is pale and fluffy. Incorporate the eggs one at a time, beating well after each addition. Gently fold in the self-raising flour, baking powder, milk, and lemon zest using a rubber spatula until the batter is smooth and combined.
- Bake the Cake: Pour the batter evenly into the prepared tin and level the surface with the back of a spoon. Bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the center comes out clean. If not done, check every 5 minutes to avoid overbaking. Let the cake cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare the Berry Icing: Place the raspberries or blueberries along with the lemon juice in a small heatproof bowl. Microwave for 1 minute, stirring halfway, or gently heat in a small pan over low heat until the berries soften. Mash the softened berries with a fork and press the mixture through a sieve into a small bowl to extract seedless juice.
- Make the Icing: Put the icing sugar into a large bowl and gradually add the berry juice, whisking to achieve a thick but spreadable consistency. If too thick, add water 1 teaspoon at a time until desired texture is reached. Optionally add a drop of pink food colouring gel for a brighter hue.
- Decorate the Cake: Spread the prepared icing evenly over the cooled cake. Immediately scatter desiccated coconut or sprinkles on top to decorate. Allow the icing to set for 30 minutes before slicing and serving.
Notes
- Ensure the butter and eggs are at room temperature for optimal mixing and texture.
- Use baking parchment for easy removal of the cake from the tin.
- You can substitute raspberries or blueberries based on preference or availability.
- Adjust the thickness of the icing with small amounts of water to get the perfect spreadable consistency.
- If you don’t have a microwave, gently warming the berries on the stovetop also works well.
- For a dairy-free version, substitute butter with a plant-based margarine and use a non-dairy milk alternative.
Keywords: Tottenham cake, lemon cake, berry icing, vanilla cake, easy bake cake, teatime cake, fruity icing, baking recipe
