Easy Tottenham Cake, this pretty pink iced cake with hundreds and thousands, was originally a local Quaker (Society of Friend’s) recipe.
The Original School Cake from 1901
Easy Tottenham Cake, this pretty pink iced cake with hundreds and thousands, was originally a local Quaker (Society of Friend’s) recipe.
It was baked by local Quaker Henry Chalkley, to celebrate the London football team, Tottenham Hotspur’s FA cup win in 1901.
The original recipe used mulberries to add the distinctive pink colour (and flavour) to the icing, as they grew in the area.
The cake was given out free to all the local children, after the local team won the coveted FA cup, and it was such a popular recipe, that Henry continued to bake it, selling it for a penny a slice.
It’s more normally made with raspberries nowadays, instead of mulberries, or even raspberry jam, as my recipe suggests.
Dessicated coconut was used in the original recipe, which was sprinkled over the top of the pink icing.
However, modern recipes suggest using hundreds and thousands (sprinkles), which I’ve used today in my adapted recipe from the Sainsbury’s website.
It’s a recipe that has intrigued me for many years, and finally I decided to bake it today, for the weekend, and the cake tin, as well as my Sunday Tea Tray,
Similar to Retro School Dinner Iced Tray Bake Cake, I was told by my late father that his school sometimes served it as a treat for holidays and high days.
I hope you enjoy this vintage recipe for Easy Tottenham Cake if you make it – I have added a few options in the recipe notes, should you choose to use raspberries in place of jam etc. Karen
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Baking Notes
- Use dessicated coconut instead of hundreds and thousands.
- In place of raspberry jam, make the icing as follows:
- Place 120g of raspberries and 2 tablespoons of water in a small saucepan over a medium heat and cook for about 5 minutes, or until starting to break down and become jam-like.
- Use the back of a spoon to gently press the raspberries through a sieve into a small bowl – you should get about 5 tablespoons of juice. If you don’t, top up with a splash of water.
- Mix the juice with the icing sugar until you have a thick, smooth icing. Add a few drops of food colouring if you’d like it pinker. Spoon over the cake, and smooth over using a palette knife.
Easy Tottenham Cake Recipe
Easy Tottenham Cake
Yield:
12 squares
Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Easy Tottenham Cake, this pretty pink iced cake with hundreds and thousands, was originally a local Quaker (Society of Friend’s) recipe.
It was baked by local Quaker Henry Chalkley, to celebrate the London football team, Tottenham Hotspur’s FA cup win in 1901.
The original recipe used mulberries to add the distinctive pink colour (and flavour) to the icing, as they grew in the area.
The cake was given out free to all the local children after the local team won the coveted FA cup, and it was such a popular recipe, that Henry continued to bake it, selling it for a penny a slice.
It’s more normally made with raspberries nowadays, instead of mulberries, or even raspberry jam, as my recipe suggests.
Dessicated coconut was used in the original recipe, which was sprinkled over the top of the pink icing,
However, modern recipes suggest using hundreds and thousands (sprinkles), which I’ve used today in my adapted recipe from the Sainsbury’s website.
It’s a recipe that has intrigued me for many years, and finally I decided to bake it today, for the weekend, and the cake tin, as well as my Sunday Tea Tray.
Similar to Retro School Dinner Iced Tray Bake Cake, I was told by my late father that his school sometimes served it as a treat for holidays and high days.
I hope you enjoy this vintage recipe for Easy Tottenham Cake if you make it – I have added a few options in the recipe notes, should you choose to use raspberries in place of jam etc. Karen
Ingredients
- Cake:
- 250g margarine (or butter)
- 250g caster sugar
- 3 medium eggs, beaten
- 1 teaspoon vanilla extract
- 250g self-raising flour
- 2 tablespoon milk
- Icing:
- 150g icing sugar
- 2 tablespoons seedless raspberry jam
- 2 tablespoons lemon juice
- Pink food colouring
- Hundreds and thousands (sprinkles)
Instructions
- Pre-heat oven to 180C/350F/Gas mark 4. Grease a 20cm x 20cm (8″ x 8″) baking tin.
- Beat the margarine (butter), sugar and vanilla extract together until light in colour, light and fluffy.
- Beat in the eggs one at a time and then fold in the flour until it is all incorporated. If the mixture is a little stiff, then add a tablespoon or two of milk so it is a dropping consistency.
- Spoon the cake mixture into the baking tin, spreading to level the top of the cake mixture.
- Bake in pre-heated oven, for about 25 minutes or until the cake is well risen and golden brown.
- Allow to cool in the tin for 5 minutes before inverting the cake upside down onto a cooling rack, so the bottom becomes the top.
- Make the icing by beating all the icing ingredients together, until smooth. Add a little colouring at first, and add more if needed to achieve a deep, vibrant pink colour.
- At this stage, you can leave the cake whole to ice, or do as I do, cut it into 12 squares and ice each square individually – I find it easier this way, than cutting through the icing, which leaves icing in the cake.
- Ice the cake, and then sprinkle the hundreds and thousands over the icing before it sets.
- Leave the icing to set before serving.
Notes
Use dessicated coconut instead of hundreds and thousands.
In place of raspberry jam, make the icing as follows:
Place 120g of raspberries and 2 tablespoons of water in a small saucepan over a medium heat and cook for about 5 minutes, or until starting to break down and become jam-like.
Use the back of a spoon to gently press the raspberries through a sieve into a small bowl – you should get about 5 tablespoons of juice. If you don’t, top up with a splash of water.
Mix the juice with the icing sugar until you have a thick, smooth icing. Add a few drops of food colouring if you’d like it pinker. Spoon over the cake, and smooth over using a palette knife.
Nutrition Information
Yield 12
Serving Size 1
Amount Per Serving
Calories 380Total Fat 18gSaturated Fat 4gTrans Fat 3gUnsaturated Fat 14gCholesterol 41mgSodium 268mgCarbohydrates 52gFiber 1gSugar 35gProtein 4g
