Tottenham Cake recipe

Preheat your oven to 160C Fan / 180C and grease your square tin and then line with greaseproof paper, set aside.

In a large mixing bowl, mix together your caster sugar and your melted ghee.

Gradually add your eggs and vanilla extract, saffron water and whisk until combined.

Fold in the gluten-free self-raising flour and xanthan gum to the mixture.

Spoon/pour your mixture evenly into the baking tin. Place in the oven for about 25 minutes until fully cooked and golden.

Leave to cool in the tin and then lift out, using the baking paper and place on a cooling rack.

Whilst the cake is cooling you can make your icing. Sieve your icing sugar into a large mixing bowl. Add your food colouring and very gradually add a tbsp of water at a time and mix in until it becomes the right consistency. It should be quite thick and glossy, don't let it go too runny. If you do sieve in a little more icing sugar.

Once you are happy with the consistency of your icing spoon it over your sponge and decorate with the dedicated coconut. Allow it to evenly cover the top and go all the way to the edges.

Cut the sponge into squares and enjoy!