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Teisen Dorth Margam (Margam Loaf Cake)

Teisen Dorth Margam (Margam Loaf Cake) is a classic Cymric (Welsh) cake made from a bread dough base with dried fruit, brown sugar, mixed spice and egg. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Margam Loaf Cake (Teisen Dorth Margam).

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Additional Time:

(+90 minutes proving)

Serves:

Rating:

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

Original Recipe

Daw’r rysáit hwn o’r cyfnod pan oedd ffermdai’n arfer pobi bara ffres yn feunyddiol gyda toes bara ar gael yn codi drwy’r amser. Roedd hwn yn ffordd o drawsnewid y toes hwnnw yn gacen wedi'i melysu gyda siwgwr ffrwythau sych fel bod modd gwneud cacen mewn amser cyflym dwbl heb orfod cymysgu cytew cacen. Er bod y dull hwn yn cael ei ddefnyddio ledled Cymru, daw'r rysáit penodol hwn o Fargam, Morgannwg.

Cynhwysion:

1 rysáit o does bara gwyn sylfaenol
50g lard neu fenyn, wedi'u deisio a'u meddalu
5 llwy fwrdd o siwgr coch
4 llwy fwrdd o gyrens
4 llwy fwrdd o resins
1/2 llwy de o sbeis cymysg
un wy, wedi'i guro'n dda

Dull:

Cymerwch eich toes bara ffres ac yna ei guro'n ôl a gweithiwch i fewn y menyn neu'r lard, ac yna'r ffrwythau sych, siwgr a sbeis cymysg. Ychwanegwch yr wy wedi'i guro, tylinwch bopeth gyda'u gilydd yn dda yna gorchuddiwch â lliain llaith a'i roi o'r neilltu i godi mewn lle cynnes am tua 90 munud neu nes ei fod wedi dyblu mewn cyfaint. Trosglwyddwch y toes i dun torth cynnes wedi'i iro a'i drosglwyddo i popty wedi'i gynhesu ymlaen llaw i 180C a'i bobi am tua 40 munud, nes ei fod wedi codi'n braf, yn frown ar ei ben ac yn wag wrth ei rapio ar y gwaelod (yn union fel y byddech chi'n pobi bara).

English Translation

This recipe comes from the time when farmhouses used to bake fresh bread daily with bread dough available rising all the time. This was a way to transform that dough into a cake sweetened with dried fruit sugar so that a cake could be made in double quick time without having to mix cake batter. Although this method is used throughout Wales, this particular recipe comes from Margam, Glamorgan.

Ingredients:

1 batch freshly risen basic white bread dough
50g lard or butter, diced and softened
5 tbsp brown sugar
4 tbsp currants
4 tbsp raisins
1/2 tsp mixed spice
one egg, well beaten

Method:

Take your freshly-risen bread dough then knock it back and work in the butter or lard, followed by the dried fruit, sugar and mixed spice.

Add the beaten egg, knead everything well together then cover with a damp cloth and set aside to rise in a warm place for about 90 minutes or until doubled in volume.

Transfer the dough to a warm, greased loaf tin then transfer to an oven pre-heated to 180C and bake for about 40 minutes, until nicely risen, brown on top and hollow when rapped on the base (just as you would bake bread).