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Teisen Mêl a Sinsir (Honey and Ginger Cake)

Teisen Mêl a Sinsir (Honey and Ginger Cake) is a classic Cymric (Welsh) recipe for a traditional fruited cake flavoured with honey and ginger. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Honey and Ginger Cake (Teisen Mêl a Sinsir).

prep time

20 minutes

cook time

45 minutes

Total Time:

65 minutes

Serves:

Rating:

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

Original Recipe

Daw'r risét yma am deisen mêl a sinsir gyda syltanas a cheiriog o Llanwenog, Aberteifi.

Cynhwysion:

500g o flawd plaen
2 llwy de o bowdr codi
2 lond llwy de o sinsir mâl
100g o syltanas
75g o geirios (wedi haneru a thynu'r canol)
ychydig o gandi pîl
125g o ymenyn
2 wy
65ml o fêl
ychydig o halen
ychydig o laeth

Dull:

Hidlwch ynghyd y blawd, powdr codi, halen a’r sinsir i fowlen, cyn cymysgu i fewn y syltanas, y candi pîl a’r ceirios (wedi’u torri yn eu hanner) atynt. Toddwch yr ymenyn mewn sosban cyn chymysgu’r mêl ag ychydig o laeth iddo. Tynwch oddi ar y gwres, yna rhowch o'r neillyu i’r gymysgedd oeri. Pan yn oer, arllwyswch ynghyd â’r wyau i fewn i’r defnyddiau sych. Cymysgwch y cyfan yn drwyadl. Irwch dyn ymyl-uchaf yn dda, trosglwyddwch y cymysgedd iddo, gan wastadu ei ben. Trosglwyddwch i gano poptu wedi ei gynhesu i 180C a’i grasu am tua 45 munud nes fod ei ben yn euraidd a'r gacen wedi coginio drywodd. Mae’r deisen hon yn gwella o’i chadw am ryw wythnos cyn ei bwyta. Lapiwch yn dda mewn papur gwrth-saim a cadewch mewn tun i aeddfedu.

English Translation

This recipe for a honey and ginger cake with sultanas and cherries comes from Llanwenog, Aberteifi.

Ingredients:

500g plain flour
2 tsp baking powder
2 tsp ground ginger
100g sultanas
75g cherries, halved and pitted
a little candied peel
125g butter
2 eggs
65ml honey
a little salt
a little milk

Method:

Sift together the flour, baking powder, salt and ginger into a bowl then stir in the dried fruit, candied peel and cherries.

Melt the butter over a low heat and dissolve the honey into it with a little milk.

Take off the heat and set aside to cool. Once cold, pour together with the beaten eggs into the dry ingredient mixture.

Mix everything together thoroughly.

Grease a high sided cake tin then scrape in the cake batter and level the top. Transfer to the centre of an oven pre-heated to 180C and bake for 45 minutes, until the sides are golden and the cake is cooked through.

This cake improves in flavour if allowed to mature for a week before slicing. Wrap in clingfilm and store in an air-tight tin to mature.