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Teisennau Jam Spwng (Welsh Cheese Cakes)

Teisennau Jam Spwng (Welsh Cheese Cakes) is a traditional Cymric (Welsh) recipe for a classic mini cake made from a shortcrust base, jam filling and sponge topping. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Welsh Cheese Cakes (Teisennau Jam Spwng).

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Makes:

12

Rating:

Tags : Vegetarian RecipesBaking RecipesCake RecipesBritish RecipesCymric/Welsh Recipes

Original Recipe

Daw’r rysáit sylfaenol yma o lyfr coginio o’r 1950au o’r enw ‘All In the Cooking’, ond arferai’r tartenau crwst brau, jam a sbwng hyn gael eu gwneud yn rheolaidd gan fy nain. Rwy'n cyfuno ei rysáit wedi ei gyfuno gyda'r rysáit o'r llyfr yma. Roedd y teisennau hyn hefyd yn rhan annatod o'r becws lleol ac roeddent bob amser yn dod gyda chroes crwst ar y top. Mae'r 'caws' yn yr enw ychydig yn ddirmygus (gan gyfeirio at y Cymry yn dlawd) fel yn 'Welsh Rabbit' (roedd y Cymry mor dlawd fel nad oedden nhw'n gallu fforddio cwningod hyd yn oed ac yn gorfod defnyddio caws). Yn yr achos hwn mae'n mynd yn ôl at feddylfryd 'ddin gwastraff' yr Ail Ryfel Byd ble nid oedd hyd yn oed sbarion cacennau eu taflu. Cawsant eu gratio i wneud mwy o lenwad ar gyfer y sbwng ar dartenni fel y rhain. Roedd y sbwng wedi'i ratio yn edrych fel 'caws' a dyna lle mae'r enw'n tarddio. Mae gen i rysáit ar gyfer y cacennau caws wedi'u hailgylchu ar y wefan hon. Byddai Mam yn gwneud fersiwn anferth o'r rhain mewn dysgl bastai i'w weini fel pwdin gyda chwstard.

Cynhwysion:

200g crwst byr (cartref neu wedi'i brynu) 2 lwy fwrdd o jam cyrens duon Ar gyfer y topin sbwng: 50g o fenyn, wedi'i feddalu
50g o siwgr mân
75g o flawd plaen
1/4 llwy de o bowdr codi
1/4 llwy de o rinwedd fanila
1 wy
siwgr eisin, ar gyfer llychu (dewisol)

Dull:

Cyn-gynheswch eich popty i 180°C (Ffan 160°C/350°F/Marc Nwy 4). Ar arwyneb gwaith ag ychydig o flawd arno rholiwch y crwst i 3mm o drwch. Torrwch yn 12 darn gan ddefnyddio torrwr crwst ffliwtiedig crwn 8cm a'i ddefnyddio i leinio ffynhonnau tun tartenau heb ei iro. Ail-roliwch weddillion y crwst a'u torri'n stribedi tenau tebyg i goesau matsys (bydd angen 2 stribed fesul cacen yr un yn ddigon hir i ymestyn dros y top). Rhowch 1/2 llwy de o jam yng nghanol pob cylch o grwst. Trosglwyddwch y tun tartenau i'ch oergell (yn enwedig os yw'r gegin yn gynnes iawn) i oeri wrth i chi baratoi'r llenwad sbwng. Rhowch y menyn mewn powlen gymysgu canolig a'i hufennu gyda'r siwgr mân. Ychwanegwch yr wy a'r fanila a'i guro i'w gyfuno ac yna hidlo'r blawd a'r powdr pobi drosto. Cymysgwch i ffurfio cytew llyfn. Rhowch 1 llwy de o gytew cacennau dros y jam, yna croeswch ddau stribed o grwst dros ben y gymysgedd cacennau. Trosglwyddwch i'ch popty poeth a'i bobi am tua 18 i 20 munud neu nes ei fod yn euraidd golau. Tynnwch o'r popty a'i roi o'r neilltu i oeri yn y tun am tua 5 munud cyn ei drosglwyddo'n ofalus i rac oeri gwifren i oeri'n llwyr. Llwchwch ychydig o siwgr eisin drostynt cyn eu gweini.

English Translation

The basic recipe here comes from a 1950s cookbook called 'All In the Cooking', but these pastry, jam and sponge tartlets used to be made on a regular basis by my grandmother. I'm combining her recipe with that book recipe here. These ware also a staple of the local bakery and always came with a pastry cross on the top. The 'cheese' in the name is slightly derogatory (referring to the Welsh being poor) as in Welsh Rabbit (the Welsh were so poor they couldn't even afford rabbits and had to use cheese). In this case it goes back to the 'waste not' mentality of the Second World War even cake scraps were not discarded. They were grated to make more filling for the sponge topping of tarts like these. The grated sponge looked like 'cheese' and that's where the name comes from. I even have a recipe for these recycled cheese cakes on this site. Mam would make a giant version of these in a pie dish to serve as a dessert with custard.

Ingredients:

200g shortcrust pastry (home-made or bought)
2 tbsp of blackcurrant jam

For the sponge topping:
50g butter, softened
50g caster sugar
75g plain (all-purpose) flour
1/4 teaspoon baking powder
1/4 teaspoon vanilla extract
1 egg
icing sugar, for dusting (optional)

Method:

Pre-heat your oven to 180°C (160°C Fan/350°F/Gas Mark 4).

On a lightly floured work-surface roll out the pastry to 3mm (1/8 in) thick. Cut into 12 rounds using an 8cm (3 in) round fluted pastry cutter and use to line the un-greased wells of a patty tin. Re-roll the scraps of pastry and cut into thin match-like strips, (you will need 2 strips per cake each just long enough to stretch over the topping).

Place a 1/2 teaspoon of jam into the centre of each pastry round. Transfer the patty tin into your fridge (especially if the kitchen is very warm) to chill whilst you prepare the sponge filling.

Put the butter into a medium mixing bowl and cream in the caster sugar. Add the egg and vanilla extract and beat to combine then sift over the flour and baking powder. Mix to form a smooth batter.

Place 1 heaped teaspoon of cake batter over the jam, then cross two strips of pastry over the top of the cake mixture.

Transfer to your pre-heated oven and bake for about 18 to 20 minutes or until light golden.

Remove from the oven and set aside to cool in the tin for about 5 minutes before carefully transferring to a wire cooling rack to cool completely.

Dust over some icing sugar before serving.