And if there’s a baker’s-dozen-th piece of
my Tottenham Cake, I’d like to have it; because, over Troubador’s and black
cabs and members clubs and conference calls and Boys Who also Never Grew Up, I’ll
be happy to pick a square of sugary sponge cake covered in pink icing.
Adapted fromPeter Brown’s recipe
200ml (3/4 cup + 1 tablespoon) soya milk
1 tablespoon + 1 teaspoon cider vinegar
170g (3/4 cup) margarine
120g (1/2 cup) sugar
2 teaspoons vanilla extract
225g (2 cups) self-raising flour
1/4 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
1/8 teaspoon salt
2 tablespoons soya milk
Coating:
1 tablespoon icing sugar
2 tablespoons hot water
Icing:
120g (1 cup) icing sugar
2 tablespoons blackcurrant juice
Preheat oven to 150°C (300°F) and line a
15cm/6” square tin or 18cm/7” round tin with baking paper. Start by preparing
the vegan buttermilk – mix soya milk with vinegar and leave for a few minutes
to curdle. In the meantime beat together margarine, sugar and vanilla extract
until light and fluffy. In a separate bowl, combine flour, baking powder,
bicarbonate of soda and salt. Combine buttermilk and margarine mixture, then add
to the dry ingredients and mix until just combined. Lastly fold in the extra
milk to have a pourable batter. Pour the mixture into the prepared tin and bake
for 40 minutes or until a toothpick inserted into the centre of the cake comes
out clean. Leave on a cooling rack for about 10 minutes, then remove from the
tin.
Next prepare the coating mixture – mix
icing sugar and hot water, then pour on the cake and allow to soak in.
For the icing, simply mix icing sugar and
blackcurrant juice until you get a smooth, thick glaze. Pour over the top and
leave to set, then cut into squares and you’re all ready for Tottenham Cake
Tuesday (or Sunday, or Monday, or any day really).
