• 3 x medium eggs
  • 250g self-raising flower
  • 175g caster sugar
  • 175g butter
  • 3 tbsp milk
  • 1 x tsp vanilla extract
  • 100g icing sugar
  • 4 x tbsp mulberry syrup
  • 1 x tbsp warm water
  • 100g desicated coconut

Tottenham Cake


This Tottenham-born recipe, adapted from Peter Brown's recipe on Haringey Borough's website, was baked by a local Quaker baker and was givenaway to children to celebrate Tottenham Hotspur's 1901 FA Cup victory. The Tottenham Quakers still bake it today using fruit from their mulberry tree which gives the cake its pink icing.

Heat the oven to 180C and grease a cake tin (about 18cm/7in), lining the base with grease proof paper. In a mixing bowl, cream the butter and caster sugar together, then add the eggs along with a tablespoon of flower, mixing well. Sift the remaining flower into the bowl and mix in along with the milk.

Pour the mixture into the cake tin and bake for 40 minutes, then leave to cool for 10 minutes.

For the icing, add the icing sugar to a bowl along with the mulberry syrup, slowly adding the water whilst mixing until it forms a thick paste. If it is too watery, slowly add more icing sugar. Coat the top of the cake with the paste, then add the descated coconut on top.

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