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Teisen Dros Nos (Overnight Cake)

Teisen Dros Nos (Overnight Cake) is a classic Cymric (Welsh) recipe for a cake made of a flour, dried fruit, butter and spice batter leavened with baking soda and vinegar that's allowed to sit over night before baking. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Overnight Cake (Teisen Dros Nos).

prep time

20 minutes

cook time

75 minutes

Total Time:

95 minutes

Additional Time:

(+over-night resting)

Serves:

Rating:

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

Original Recipe

Dyma gacen ffrwythau blasus Cofi (o Gaernarfon) sy'n gwella gydag oedran, gorau i'w gadael o leiaf wythnos ar ôl ei gwneud. Roedd fy nghefnder yn arfer gwneud hyn ac o'r diwedd llwyddais i ysbeilio'r rysáit gan un o'i merched.

Cynhwysion:

225g o flawd plaen
115g o fenyn neu lard, wedi'u dorri
85-115g o ffrwythau sychion cymysg
1 llwy de sinamon wedi'i falu
1 llwy de sinsir wedi'i falu
1/2 llwy de o soda pobi
1 llwy fwrdd o finegr
llefrith, yn ôl yr angen

Dull:

Hidlwch y blawd i fowlen, ychwanegwch y braster a rhwbiwch i mewn i’r blawd gyda blaenau eich bysedd. Nawr cymysgwch i fewn y ffrwythau, sinamon a sinsir. Ychwanegwch ddigon o lefrith i roi cysondeb gweddol feddal i'r gymysgedd (fel cytew sbwng). Toddwch y soda pobi yn y finegr ac yna arllwyswch dros y cytew a'i droi'n gyflym i gyfuno. Gorchuddiwch â lliain a'i neilltuo i sefyll dros nos. Irwch dun torth, leiniwch â phapur gwrthsaim ac yna crafwch y cytew i fewn iddo. Lefelwch pen y cytew yna trosglwyddwch i bopty wedi'i chynhesu ymlaen llaw i 180C a phobwch am tua 75 munud, nes bod y pen wedi brownio'n dda a sgiwer wedi'i osod yng nghanol y gacen yn dod allan yn lân. Gadewch i oeri yn y tun am 20 munud yna trowch allan ar rac weiren a gadewch i oeri yn gyfan gwbl. Gorchuddiwch mewn papur gwrthsaim a'i storio mewn tun aerdynn am 6-7 diwrnod i aeddfedu cyn ei sleisio a'i weini.

English Translation

This is a delicious Cofi (from Caernarfon) fruit cake which improves with age, best left at least a week after making. My cousin used to make this and I finally managed to wangle the recipe from one of her daughters.

Ingredients:

225g plain flour
115g butter or lard, diced
85-115g mixed dried fruit
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp baking soda
1 tbsp vinegar
milk, as needed

Method:

Sift the flour into a bowl, add the fat and rub into the flour with your fingertips. Now stir in the fruit, cinnamon and ginger.

Add just enough milk to give the mixture a fairly soft consistency (think sponge batter).

Dissolve the baking soda in the vinegar then pour over the batter and stir briskly to combine.

Cover with a cloth and set aside to stand over night.

Grease a loaf tin, line with greaseproof (waxed) paper then scrape in the batter. Level the top then transfer to an oven pre-heated to 180C and bake for about 75 minutes, until the top is nicely browned and a skewer inserted into the centre of the cake emerges cleanly.

Allow to cool in the tin for 20 minutes then turn out onto a wire rack and allow to cool completely. Cover in greaseproof paper and store in an air-tight tin for 6-7 days to mature before slicing and serving.