Thursday, 5 April 2012

Teisen Lap

Literally, plate cake this is a lovely moist light fruit cake that was traditionally cooked on a plate.  Not terribly dissimilar to the little Welsh Cakes I make, this is a lovely cutting cake to make when you are expecting company.  It’s a very light cake so it won’t keep as long as a Bara Brith, but is still a lovely teatime treat and very simple to make. 

Like Bara Brith, there are very many versions of this recipe, some use lard, some include sour cream you can take your pick!  The version I use is : 

6oz butter
10oz plain flour
2tsp baking powder
Pinch salt
½ tsp mixed spice
6oz caster sugar
6oz mixed dried fruit
3 large eggs 

Firstly grease and line the bottom of a 7” sandwich tin and preheat your oven to 190oC / 375oF / gas mark 5. 

Sieve together the flour, baking powder, salt and mixed spice add the butter and mix until it resembles fine breadcrumbs – I stuck it all in the stand mixer to do this! 

Add the sugar and fruit and mix together.  Beat the eggs and add them, a little at a time (if the mixture seems dry add a little milk). 

Turn the mixture out into your sandwich tin and bake for 30 to 40 minutes, turn the oven down to 180oC / 350oF / gas mark 4 after 20 minutes.  It is cooked when it is nicely browned, firm to the touch and a skewer comes out clean.

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