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Cacennau Bach Jam (Jam Cheese Tarts)

Cacennau Bach Jam (Jam Cheese Tarts) is a traditional Cymric (Welsh) recipe for a classic sponge topped jam tart in a pastry shell where the sponge topping is made out of grated leftover stale sponge cake. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Jam Cheese Tarts (Cacennau Bach Jam).

prep time

15 minutes

cook time

20 minutes

Total Time:

35 minutes

Makes:

Rating:

Tags : Cake Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Yn dilyn fy nghyhoeddiad o’r rysáit Tarten Jam a Sbwng ‘rwyf wedi bod yn sgwrio adrannau ail law mewn siopau llyfrau Cymraeg ac wedi dod ar draws llyfr brith o’r ail ryfel byd gyda rhywfaint o anodiadau llawysgrifen ynddo. Ar yr ymylon roedd digon o wybodaeth i roi'r rysáit hwn at ei gilydd. Yn y bôn, mae'n ffordd o ddefnyddio cacen sbwng dros ben pan oedd menyn a siwgr yn cael eu dogni i atal gwastraff. Rwy’n meddwl bod hyn hefyd yn ateb y mater o ble daeth y disgrifiad Saesneg ‘cheese’ i fewn i’r llun. Y caws yma yw'r briwsion cacennau a gafodd eu gratio yn yr un modd â chaws. Yn wir, mae briwsion cacen ychydig yn debyg i gaws sych wedi ei ratio. Mae’r rysáit hon wedi’i seilio ar hen rysáit rhyfel pan oedd menyn a siwgr yn cael eu dogni ac roedd yn ffordd dda o arbed gwastraff trwy ddefnyddio briwsion hen gacen.

Cynhwysion:

175g crwst brau
50g menyn meddal
50g siwgr
110g briwsion hen gacen Madeira neu sbwng
1 ŵy wedi’i guro
1 llwy de rhinflas fanila
cyffaith mafon a chardamom neu jam cyrens duon

Dull:

Cynheswch y popty i 190°C (170C ffan/375°F/Nwy 5). Rhowch y crwst ar fwrdd wedi’i sgeintio â blawd, rholiwch allan a thorrwch gylchoedd crwn yr un maint â tyllau’r tun. Leiniwch tyllau y tun â’r crwst yna rhowch ychydig o jam yng ngwaelod pob un. Hufenwch y menyn a’r siwgr ynghyd, ychwanegwch yr ŵy wedi’i guro a’r rhinflas fanila gan eu curo i fewn yn drylwyr. Gratiwch y briwsion cacen yn fân, yna eu hychwanegu at y cymysgedd, a’u chymysgu I fewn yn dda. Rhowch llond llwy de o’r cymysgedd ym mhob cas pastai. Trosglwyddwch i’r popty a phobwch am 15-20 munud tan yn euraidd. Gadewch i’r cacenau oeri cyn eu gwaeni.

English Translation

Following on from my publication of the Tarten Jam a Sbwng (Welsh Cheesecakes) I’ve been scouring second hand sections in Welsh bookshops and came across a tattered book from the second world war with some hand-written annotation in it. Amongst the marginalia was enough information to put together this recipe. Basically, it was way of using up leftover sponge cake when butter and sugar were being rationed to prevent waste. I think this also answers the issue of where the English epithet ‘cheese’ came into the picture. The cheese here is are the cake crumbs which were grated in the same manner as cheese. Indeed, the cake crumbs somewhat resemble dry curd cheese.

This recipe is based on an old wartime recipe when butter and sugar were rationed and it was a good way to save waste by using old cake crumbs.

Ingredients:

175g shortcrust pastry
50g butter, softened
50g sugar
110g old Madeira (or other sponge) cake crumbs
1 beaten egg
1 tsp vanilla extract
raspberry and cardamom jam or blackcurrant jam

Method:

Preheat the oven to 190°C (170C fan/375°F/Gas 5).

Place the pastry on a floured board, roll out and cut out rounds of the same size as the wells in your patty pan. Line the wells of the tin with the pastry then put a little jam in the bottom of each one.

Cream together the butter and sugar, add the beaten egg and the vanilla extract, beating them in thoroughly.

Finely grate the cake crumbs, then add them to the mixture, and mix them in thoroughly. Place a teaspoonful of the mixture in each pie case.

Transfer to the oven and bake for 15-20 minutes until golden. Allow the cakes to cool before serving them.