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Teisen Fêl (Honey Cake)

Teisen Fêl (Honey Cake) is a classic Cymric (Welsh) recipe from the slate mining community of Ffestiniog for a simple honeyes sponge cake with soured milk. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Honey Cake (Teisen Fêl).

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Additional Time:

(+90 minutes proving)

Serves:

Rating:

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

Original Recipe

Cacen draddodiadol o Ffestiniog yw hon ac arferid ei pharatoi i de, gyda unrhyw ychwaned yn cael ei osod ym mhecyn bwyd y chwarelwyr. Yn draddodiadol, llefrith sur oedd llefrith ffres a adawyd i eplesu a suro drwy ei gadw mewn lle cynnes am ddiwrnod, yn aml ger stôf. Cyn dyfeisio rheweiddio, roedd llefrith amrwd fel arfer yn mynd yn sur cyn y gellid ei fwyta, ac mae ryseitiau amrywiol yn ymgorffori llefrith dros ben o'r fath fel cynhwysyn. Gallwch roi llaeth enwyn yn lle llefrith sur neu ddefnyddio llaeth asidaidd sydd wedi'i suro trwy ychwanegu ychydig o lwyau fwrdd o sudd lemon o finegr.

Cynhwysion:

225g o flawd
115g o siwgwr
250ml (1 cwpanaid) o lefrith sur
60ml (¼ Cwpanaid) o fêl
2 lwy de o bowdwr codi

Dull:

Hidlwch y blawd i fowlen, ychwanegwch a siwgwr gan gymysgu gyda fforc a chreu pant yn y canol Ychwanegwch y llefrith sur bob yn dipyn, gan gymysgu â llwy bren. Ychwanegwch y mêl gan ddal i gymysgu, yna ychwanegwch y powdwr codi. Trowch y cytew i dun cacen wedi'i iro a'i flawdio a lefelwch y pen. Trosglwyddwch i ganol popty wedi ei gynhesu i 180C a chraswch am 30-45 munud. Pan yn barod bydd pen y gacen yn euraidd a bydd sgiwer wedi ei wthio i ganol y gacen yn dod allan yn lân. Gadewch i oeri yn y tun am 20 munud yna trowch allan ar resel gwifren i oeri yn gyfan gwbl.

English Translation

This is a traditional cake from Ffestiniog and used to be prepared for tea, with any leftovers being placed in the quarrymen's lunchbox. Traditionally, soured milk was simply fresh milk that was left to ferment and sour by keeping it in a warm place for a day, often near a stove. Before the invention of refrigeration, raw milk commonly became sour before it could be consumed, and various recipes incorporate such leftover milk as an ingredient. You can substitute buttermilk or use acidified milk that's been soured by the addition of a few tablespoons of lemon juice of vinegar.

Ingredients:

225g of flour
115g of sugar
250ml (1 cup) soured milk
60ml (¼ Cup) of honey
2 teaspoons of baking powder

Method:

Sift the flour into a bowl, add the sugar mixing with a fork and make a well in the centre.

Add the sour milk little by little, mixing with a wooden spoon.

Add the honey while still mixing, then add the baking powder. Turn the batter into a greased and floured cake tin and level the top.

Transfer to the centre of an oven preheated to 180C and roast for 30-45 minutes.

When ready the top of the cake will be golden and a skewer inserted into the centre of the cake will come out clean.

Allow to cool in the tin for 10 minutes then turn out onto a wire rack to cool completely.