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Original Recipe

Cynhwysion:

450g blawd plaen
120g menyn
240g siwgwr
240g cwrants
1 ŵy
120ml llaeth enwyn
1 llwy de beicarboand o soda

Dull:

Hidlwch y blawd i fowlen cyn tori'r menyn mewn darnau a'i ychwanegu i't blawd. Rhwbiwch y menyn i fewn i'r blawd cyn curo'r ŵy yn dda a'i ychwanegu i'r gymysgfa a'i guro i fewn yn drwyadl. Yna ychwanegwch y siwgwr a'r cwrants a'u cymysgu i fewn. Yn y cyfamser todwch y beicarboand o soda mewn 1 llwy fwrdd o'r llaeth. Ychwaengwch gweddill y llaeth enwyn i'r does a'i gymysgu i fewn yn dda. Gymysgwch y beicarboand o sod a i fewn i'r does yn unionsyth cy nei dywallt i dun torth wedi ei iro'n dda. Rhoddwch y gacen mewn popty wedi ei gyn-gynhesu i 210°C. Pobwch am tua 35 munud nes i'r gacen godi a brownio am ei phen. Gadewch i'r gacen fferu yn y tun am ddeg munud cyn ei throi allan ar resel gwifren i oeri'n gyfan gwbwl.
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English Translation


Ingredients:

450g flour
120g butter
240g caster sugar
240g currants
1 egg
120ml buttermilk
1 tsp bicarbonate of soda

Method:

Sift the flour into a bowl before cubing the butter and adding to the flour mix. Rub the butter into the flour with your fingers until the mixture resembles fine breadcrumbs then beat the egg well and add to the flour before beating in thoroughly. Add the sugar and currants and mix well into the batter.

Meanwhile dissolve the bicarbonate of soda in 1 tbsp buttermilk and set aside. Add the remaining buttermilk to the batter and beat to combine. Mix in the bicarbonate of soda immediately before pouring the batter into a well-greased loaf pan.

Immediately place the cake in an oven pre-heated to 210 C and bake for 35 minutes, or until the cake is well risen and lightly browned on top. Allow the cake to cool in the tin for 10 minutes then turn out onto a wire rack to cool completely.