How to make Tottenham cake| Greggs Copycat

TOTTENHAM CAKE

INGREDIENTS

FOR THE CAKE

170g caster sugar
170g butter or margarine
225g plain / all-purpose flour
3 medium eggs
1 teaspoon vanilla extract
Zest of 1 lemon
2 teaspoons baking powder
½ tablespoon of sunflower oil

FOR THE ICING
70g raspberries
200g icing sugar
1 tablespoon water

METHOD

1. Preheat the oven to 180°C / 350°F
2. Zest the lemon and keep aside
3. Cream together the sugar and butter or margarine
4. Add in the eggs and whisk
5. Add in the lemon zest and the vanilla extract and whisk
6. Sift in the flour and baking soda
7. Mix in to incorporate the flour
8. Whisk to fully combine the ingredients
9. Grease a baking tin (about 30cm x20cm) with ½ tablespoon of sunflower oil
10. Spoon in the batter and use a spatula to spread it evenly through the baking tin
11. Bake for 15-20 minutes until golden and spongy
12. Leave to cool in the tin for about 5 minutes then remove from the pan
13. To make the icing heat the raspberries in a pan on low-medium heat with 1 tablespoon of water for about 5 minutes.
14. Sieve the raspberries over a bowl and squeeze out the water
15. Add half of the icing sugar to the raspberry water and stir until smooth
16. Add the other half of the icing sugar and stir until it is a thick paste
17. Spread the icing over the cooled cake and allow it to set completely before eating

Enjoy :) x