In 1901, pieces of Tottenham cake were given away to children from the London neighbourhood of Tottenham to celebrate the victory of the Tottenham Hotspurs in the FA Cup. The pink icing is traditionally coloured with mulberry juice and sometimes the cake is finished with hundreds and thousands or desiccated coconut.
Put the butter and sugar in a bowl and beat until creamy. Add the eggs, one at a time, and make sure that each egg is completely incorporated before adding the next one. Add a teaspoon of the flour with the last egg to prevent the mixture from separating.
Carefully fold the remaining flour and the baking powder into the batter so that the volume is retained. Stir in the milk, a little at a time. Spoon the batter into the tin and smooth the top.
For the icing, mix the icing sugar with the redcurrant juice or the water and the pink colouring.
Put the coconut and/or hundreds and thousands in a shallow bowl. Trim the cake edges. You can freeze the trimmings for filling Banbury cakes. Spread the cake with the icing and cut it into 12 pieces, wiping the knife after each cut. Dip the cake pieces into the coconut or hundreds and thousands or just leave them plain.
It is best to eat this cake on the day it’s made or the following day.
© 2020 All rights reserved. Published by Murdoch Books.