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Baking & dessert

Tottenham cake

Makes 16 squares.

Recipe bywjf.morris
BakingNon-sourdough
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Total time2 hr 36 min
DifficultyModerate
Community ratingNew recipe
Whole cake52.6g protein
Representative photograph for Tottenham cake
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Structure checkedAdaptive recipe data
Makes
1 cake

Clear and checked

Method

Restoring cooking progress…
  1. 01

    Read, weigh and prepare

    5 minHands-on

    Read the full method, check the stated equipment and prepare every listed ingredient. Keep dough, filling, wash, topping and handling groups separate. Weigh edible parts as described in the ingredient list.

  2. 02

    Start heating the oven

    1 minHands-on

    Heat the oven to 160°C fan.

  3. 03

    Allow the oven to heat

    14 minHands-off · check as directed

    Allow about 15 minutes of heating in total and check that the oven has reached 160°C fan.

  4. 04

    Prepare traybake tin

    3 minHands-on

    Grease and line the tin.

  5. 05

    Make cake batter

    12 minHands-on

    Beat cake butter and cake sugar until pale. Add cake eggs gradually, using measured cake flour if splitting. Fold in remaining cake flour, baking powder, cake milk and cake vanilla.

  6. 06

    Fill the prepared tin

    3 minHands-on

    Spread batter evenly in the stated prepared tin or tins. Keep within the source tin capacity and bake any surplus separately.

  7. 07

    Load the prepared bake

    2 minHands-on

    Check the oven has reached the stated setting and carefully put in the prepared tray or tin.

  8. 08

    Bake

    30 minHands-off · check as directed

    Bake at 180°C conventional / 160°C fan for 25–35 minutes, until springy and a skewer comes out without wet batter. Do not open the oven early.

  9. 09

    Take out of the oven

    1 minHands-on

    Take the bake out of the oven and set it on a heatproof surface.

  10. 10

    Cool

    15 minHands-off · check as directed

    Leave in the tin for 15 minutes.

  11. 11

    Transfer to rack

    1 minHands-on

    Loosen gently and move to a rack.

  12. 12

    Cool

    45 minHands-off · check as directed

    Cool completely on the rack before filling, icing or slicing; allow about 45 minutes.

  13. 13

    Ice and add coconut

    5 minHands-on

    Mix icing sugar, enough icing water and pink colour to make thick spreadable icing. Spread on the cold cake and scatter icing coconut while wet.

  14. 14

    Set icing

    30 minHands-off · check as directed

    Leave for 30 minutes until set.

  15. 15

    Cut squares

    3 minHands-on

    Cut into equal squares.

Equipment check

1 items required

  • 23 × 33 cm traybake tin

Check the listed equipment and capacity before you start.

Recipe diagnostics

Checked before you cook.

Structurally checked

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