Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 cup fresh raspberries
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
- Electric mixer
- Wire rack
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, cream the butter and sugar together until light and fluffy using an electric mixer.
3. Add the eggs, one at a time, beating well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk and vanilla extract, until everything is well combined.
6. Gently fold in the raspberries.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes.
10. Transfer the cake to a wire rack and let it cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Total time: 1 hour
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 400
Fat: 20g
Carbohydrates: 50g
Protein: 5g
Fiber: 2g
Sugar: 30g
Substitutions for ingredients:
- You can use frozen raspberries instead of fresh ones.
- You can use almond milk instead of regular milk.
- You can use gluten-free flour instead of all-purpose flour.
Variations:
- You can substitute the raspberries with other berries such as blueberries, strawberries, or blackberries.
- You can add lemon zest to the batter for a citrusy flavor.
- You can make a raspberry glaze by mixing powdered sugar, raspberry puree, and a little bit of milk.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Do not overmix the batter once you add the dry ingredients.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
- Let the cake cool completely before slicing it.
Storage instructions:
You can store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
You can reheat the cake in the microwave for a few seconds or in the oven at 350°F (180°C) for 5-10 minutes.
Presentation ideas:
You can dust the cake with powdered sugar or decorate it with fresh raspberries.
Garnishes:
Fresh raspberries, whipped cream, or raspberry glaze.
Pairings:
This cake goes well with a cup of tea or coffee.
Suggested side dishes:
Fresh fruit salad or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, you may have overbaked it. Try reducing the baking time next time.
- If the cake is too dense, you may have overmixed the batter. Be gentle when folding in the raspberries.
Food safety advice:
Make sure to wash the raspberries before using them in the recipe.
Food history:
The Tottenham Cake is a traditional cake from the Tottenham area in North London. It is a simple sponge cake that was originally made for factory workers in the 19th century. The addition of raspberries is a modern twist on the classic recipe.
Flavor profiles:
This cake is sweet and buttery with a burst of tartness from the raspberries.
Serving suggestions:
Serve the cake on a cake stand or a decorative plate.
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