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Teisen Cnau a Ffrwythau (Fruit and Nut Cake)

Teisen Cnau a Ffrwythau (Fruit and Nut Cake) is a classic Cymric (Welsh) recipe for a classic rich tea cake made from a mix of dates and walnuts in a flour batter that's traditionally spread with butter before serving. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Fruit and Nut Cake (Teisen Cnau a Ffrwythau).

prep time

20 minutes

cook time

70 minutes

Total Time:

90 minutes

Serves:

6–8

Rating:

Tags : Baking Recipes Cake Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

225g o flawd codi
90g o siwgwr brown
1 ŵy, wedi ei guro'n drwyadl
225g o ddatys (heb gerryg)
90g o gnau Ffrengig
180ml o ddŵr berwedig
1/2 llwy de o feicarboand o soda
1/2 llwy de o halen

Dull:

Torrwch y datys a'r cnau Ffrengig yn fân cyn eu cymysgu gyda'r beicarboand o soda a'r halen. Ychwanegwch y dŵr berwedig a gosodwch o'r neillty am 2 funud. Pan mae'r amser ar ben ychwanegwch y siwgwr at y gymysgfa cyn curo'r blawd i fewn. Yn olaf ychwanegwch yr wy. Curwch popeth yn drwyadl yna trowch y gymysgfa i dun torth wedi ei iro a'i flawdio cyn ei drosglwydo i bopty wedi ei gyn-gynhesu i 170°C. Pobwch am awr, neu nes fod pen y gacen yn euraidd a bod sgiwer wedi ei osod i ganol y gacen yn dod allan yn lân. Gadewch iddo oeri yn y tun am tua 5 munud yna trowch allan ar resel gwifren i oeri'n drwyadl cyn torri'r gacen yn dafellau a'u taenu yda menyn cyn gweini.

English Translation

Ingredients:

225g self-raising flour
90g brown sugar
1 egg, well beaten
225g dates, stoned
90g walnuts
180ml boiling water
1/2 tsp bicarbonate of soda
1/2 tsp salt

Method:

Chop the dates and walnuts as finely as you can before mixing in a bowl with the bicarbonate of soda and the salt. Add the boiling water and set aside to soak for 2 minutes.

When the fruit has soaked add the sugar to the bowl before beating in the flour. Finally, add the egg and beat everything together thoroughly before turning the mixture into a loaf tin that's been greased and floured. Transfer to an oven pre-heated to 170°C and bake for about 1 hour, or until the top of the cake is golden and a skewer inserted into the centre of the cake emerges cleanly.

Allow the cake to cool in its tin for 5 minutes then turn out onto a wire rack to cool completely before cutting into slices, spreading with butter and serving.