Tottenham cake mary berry
Tottenham cake mary berry
Tottenham cake is a traditional sponge cake that originated in Tottenham, North London. It’s typically made with raspberry jam and pink icing on top of a light vanilla sponge. The cake has been popular since the 1800s and was originally sold at Tottenham High Road market by local bakers. Mary Berry, an English food writer and television presenter, has her own recipe for Tottenham cake which includes lemon zest to add extra flavor to the sponge.
Why people also love Tottenham cake Mary Berry
People love Tottenham cake Mary Berry because it is a classic British cake that has been enjoyed for generations. The light vanilla sponge and sweet raspberry jam filling are perfectly complemented by the pink icing on top, making it both visually appealing and delicious. Mary Berry’s recipe also includes lemon zest which adds an extra zing of flavor to the cake. It’s easy to make at home with simple ingredients, making it a popular choice for tea time or dessert. Additionally, Tottenham cake holds sentimental value for many people who grew up eating it in North London and enjoy sharing its rich history with others through this beloved treat.
Ingredients:
- 175g self-raising flour
- 1 tsp baking powder
- 150g caster sugar
- 150g unsalted butter, softened
- Finely grated zest of one lemon
- 2 large eggs
- 4 tbsp milk
- Raspberry jam (about half a jar)
For icing: - Icing sugar (around four tablespoons)
- Water or lemon juice
Instructions:
- Preheat your oven to gas mark four and grease an eight-inch square cake tin with butter.
- In a bowl, mix together the flour and baking powder.
- Add in the caster sugar and softened butter until well combined.
- Stir in the finely grated zest of one lemon followed by two large beaten eggs and then gradually add up to four tablespoons of milk until the mixture is smooth.
- Pour the cake batter into your prepared tin and bake in the preheated oven for 25-30 minutes, or until golden brown and a skewer inserted into the centre of the cake comes out clean.
- Once baked, remove from oven and allow to cool down completely before spreading raspberry jam over it evenly.
- For icing: Mix together icing sugar with water or lemon juice to form a thick but spreadable consistency
- Spread over top of raspberry jam layer making sure that it’s well covered then leave to set before cutting into squares
Quick Facts
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: About 40 minutes
- Difficulty: Easy
- Yield: Makes about 16 squares
Servings Suggestions:
This cake is perfect to serve as a dessert or snack with tea or coffee.
Expert Tips & Tricks:
- Make sure your butter is softened before mixing it with other ingredients.
- Adding lemon zest gives this cake an extra zing of flavor, but you can also use vanilla extract if preferred.
- To make spreading the raspberry jam easier, warm it up in a saucepan over low heat before applying to the cake.
Nutrition Information (per serving):
- Calories – 188 kcal
- Fat -11 g
- Saturated Fat -7 g
- Carbohydrates -21 g
- Sugar – 14 g
- Protein – 2 g
- Sodium – 60 mg
Presentation:
Once the cake is baked and cooled, cut it into squares and serve on a plate or cake stand. Dust with icing sugar for an extra touch of sweetness. You can also decorate each square with fresh raspberries or lemon zest if desired.
Variations and substitutions for Tottenham Cake Mary Berry:
- Lemon icing: Instead of pink icing, you can make a lemon-flavored icing by mixing together 2 cups of powdered sugar with the juice of one lemon until smooth.
- Strawberry jam: If you prefer, you can substitute raspberry jam with strawberry jam or any other fruit preserves that you like.
- Gluten-free version: To make this cake gluten-free, replace the self-raising flour with an equal amount of gluten-free self-raising flour.
- Vegan version: You can make this cake vegan by using dairy-free butter and replacing eggs with a flaxseed egg (mixing 1 tablespoon ground flaxseed with 3 tablespoons water).
- Almond extract variation: For an almond flavor twist on this classic recipe, add half teaspoon almond extract to the batter before baking.
Recommendations and notices:
- Make sure to grease the cake tin well to prevent sticking.
- Allow the cake to cool completely before adding jam or icing on top.
- To make sure that your sponge is light and fluffy, don’t overmix the batter once you add in the flour mixture.
- If you want a more intense lemon flavor, increase the amount of lemon zest used in this recipe.
- Be careful not to overbake your cake as it can become dry and lose its soft texture.
- Store any leftover cake in an airtight container at room temperature for up to 3 days or freeze for up to one month.
FAQ for Tottenham cake mary berry
The prep time for this recipe takes around 10 minutes while cooking time ranges from 25-30 minutes depending on your oven temperature.
Yes! You can substitute any type of fruit preserve that you like such as strawberry, blackberry or apricot jam.
Yes! Bake the cake ahead of time and keep it in an airtight container at room temperature for up to approximately 3 days. Add the raspberry jam and icing right before serving.
No, it’s not gluten-free but you can make a gluten-free version by replacing self-raising flour with an equal amount of gluten-free self-raising flour.
This recipe makes about 16 squares which is perfect for sharing with friends and family over tea or coffee.
Conclusion
In conclusion, Tottenham Cake by Mary Berry is a classic British dessert that’s easy to make and perfect for any occasion. The combination of light vanilla sponge, sweet raspberry jam filling, and pink icing on top makes this cake both visually appealing and deliciously satisfying. Adding lemon zest gives the cake an extra zing of flavor while variations like almond extract or strawberry jam can give it a unique twist. This recipe yields about 16 squares which are great for sharing with loved ones over tea or coffee. With these tips in mind, you’ll be able to create a tasty treat that everyone will love!
