T for Tottenham Cake – Day 20

We are in the final week of the Mega Blogging Marathon #75. It’s been an unbelievable 3 weeks so far and we’ve traveled to various countries across the world through sweet and savory bakes. A tasty journey indeed. 

T for TOTTENHAM CAKE – ENGLAND

The original recipe for Tottenham Cake came from Henry Chalkley who was a baker in Tottenham. He came up with the idea of making a inexpensive sponge cake which he then sold for a penny or so and off cuts for less than a penny. This made sure the cake was affordable to everyone. The pink icing on the cake is what makes it the Tottenham Cake. It is made from the juice of mulberries that grow on the tree in the burial ground of the Tottenham Quaker Friends Meeting House. Chalkley himself was a Quaker and to this day the cake is made to share around after meetings.

In some ways, Tottenham cake reflects Quaker values of simplicity and equality.  Also, it is meant to show equality. This is typically baked in a tray, which ensured everyone gets an equal portion of cake.

I used a round pan since I didn’t have a smaller square pan. Also I’ve used pink food coloring which is the norm these days since Mulberries aren’t easily available in all parts of the world.I also weighed all the ingredients using a kitchen scale. 

You will need:

Makes: One small 6-inch round cake

85g self rising flour

1/2 tsp Baking powder

70g unsalted butter

70g caster sugar

2 eggs beaten

1 tsp vanilla

For the Icing:

½ cup Powdered sugar

½ tsp Vanilla extract

½-1 tsp Water

Pink food coloring

2 tsp Desiccated coconut

Grease a 6” x 6” square baking pan or a 6-inch round pan with butter and then line the bottom with parchment paper. Lightly butter the parchment paper.  Preheat oven to 350F.

Sift the all-purpose flour and baking powder. Set aside. Cream butter until light, about 2 minutes. Add the sugar and beat for another 3 minutes until light and fluffy. Then add the eggs one by one and beat for a minute after each addition. Then add in the vanilla extract. Slowly add the flour mix until fully combined.

Pour into the prepared pan and bake for 28-30 minutes. Cool in pan for five minutes and then transfer to a cooling rack to cool completely.

Prepare the icing while the cake is cooling. In a small bowl combine the powdered sugar, vanilla extract and few drops of water at a time until you get a thick glaze. Stir in the pink food coloring until you get a nice bright pink. The glaze should be thick flowing like honey, if its thin, add more powdered sugar. If the icing is too thin it will flow off the cake and not stay on it.

Place cooled cake on a cake stand, plate or cake board. Pour some icing on the centre of the cake and spread gently using an off-set spatula, starting from the centre moving towards the edge.

Sprinkle the desiccated coconut along the edges of the cake and let the icing set. I was in a rush to take pics so didn’t have the time to allow the icing to set up fully so it is still a little runny. Slice before serving. Store left-overs In an air tight container for 2 days. The cake is tender and moist, and not too sweet. The sugary icing compliments it well.

BAKES FROM AROUND THE WORLD: 

A for ANZAC BISCUITS - AUSTRALIA

B for BASBOUSA - EGYPT

C for CHOCOLATE ECLAIRS - FRANCE

D for DAMPER BREAD - AUSTRALIA

E for EMPANADAS - MEXICO

F for FLAN MEXICANO - MEXICO

G for GRISSINI BREADSTICKS - ITALY

H for HOT MILK SPONGE CAKE - USA

I for INDIAN LADI PAV - INDIA 

J for JOULUTORTTU - FINLAND

K for KORVAPUUSTI - FINLAND

L for LEMON SPRITZ SANDWICH COOKIES - GERMANY

M for MACARONS - FRANCE
N for NANKHATAI - INDIA
O for ORANGE OGURA CAKE - MALAYSIA
P for PINCA - CROATIA
Q for QUICK BREAD - STRAWBERRY PECAN BREAD - USA

R for RIGÓ JANCSI - HUNGARY
S for SCONES - UK

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75

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