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Tottenham Cake

Desserts

Jennifer Scott
August 29, 2025

why make this recipe

Tottenham Cake is a delightful treat that brings a taste of tradition to your kitchen. Known for its moist texture and bright flavor, this cake is a wonderful addition to any gathering or afternoon tea. It’s simple to make and perfect for both beginner and experienced bakers. Sharing this cake with friends and family is sure to create happy moments!

how to make Tottenham Cake

Ingredients:

200g unsalted butter, softened
200g sugar
4 large eggs
250g self-raising flour
1 tsp baking powder
100ml milk
150g currants or sultanas
Zest of 1 lemon
For the icing: 150g icing sugar, 50ml water, and optional lemon juice

Directions:

Preheat your oven to 180°C (350°F) and grease a square cake tin.
In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition.
Sift in the self-raising flour and baking powder, then fold it in gently.
Add the milk, currants, and lemon zest, mixing until just combined.
Pour the batter into the prepared tin and smooth the top with a spatula.
Bake for about 25-30 minutes or until a skewer inserted into the center comes out clean.
Allow to cool in the tin for a few minutes before transferring to a wire rack.
For the icing, mix icing sugar with water and a little lemon juice until smooth, then drizzle over the cooled cake.

how to serve Tottenham Cake

Tottenham Cake is best served in slices. You can enjoy it plain or with extra icing drizzled on top. It goes wonderfully with a cup of tea or coffee, making it a perfect offering for guests. You can also add a sprinkling of lemon zest on top for a nice touch!

how to store Tottenham Cake

To keep your Tottenham Cake fresh, store it in an airtight container at room temperature. It will stay good for about 3-4 days. If you want to keep it longer, you can wrap it tightly in plastic wrap and freeze it. Just make sure to thaw it before serving.

tips to make Tottenham Cake

Ensure your butter is soft for easy mixing.
Don’t overmix the batter; this helps keep the cake light and fluffy.
If you don’t have currants or sultanas, you can use raisins instead.
Adjust the amount of lemon zest according to your taste for more or less citrus flavor.

variation

You can add nuts or swap out currants for chopped dried fruits like apricots or cranberries. For a chocolate twist, you might sprinkle some chocolate chips into the batter.

FAQs

1. Can I use whole wheat flour instead of self-raising flour?
Yes, you can use whole wheat flour, but you will need to adjust the baking powder and add extra leavening to ensure the cake rises well.

2. How can I make the icing thicker?
To make the icing thicker, add more icing sugar until you reach the desired consistency. If it’s too thick, you can gradually add a bit more water.

3. Can I make this cake in advance?
Absolutely! This cake can be made a day ahead. Just store it properly, and it will taste great the next day.

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Jennifer Scott

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