Tottenham cake
This cake is known in England as Tottenham cake, and the story goes that in 1901 cakes like this with pink icing were baked and given to children to celebrate the victory of a football team in North London. Regardless of football, the cake is still popular in England today, and for good reason.
150 g soft butter or margarine
150 g sugar
3 eggs
150 g flour
1 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp salt
Icing:
200 g icing sugar
a few drops of red food colouring
2–3 tbsp cold water
1 tbsp desiccated coconut for topping
Preheat the oven to 180°C.
Start by creaming the butter and sugar well together. Add the eggs one at a time, beating well between each addition. Add the vanilla extract, flour, salt and baking powder to the bowl and mix together with a spoon.
Put the batter into a baking paper-lined tin (I used a 21 x 21 cm tin).
Bake the cake for 25–30 minutes or until a skewer inserted into the centre comes out clean.
Let the cake cool completely before spreading the thick icing over it.
Sprinkle desiccated coconut over the cake.
