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Teisen Llaeth Enwyn (Buttermilk Cake)

Teisen Llaeth Enwyn (Buttermilk Cake) is a traditional Welsh (Cymric) recipe for a classic sponge-style cake with currants and buttermilk leavened with bicarbonate of soda that's oven baked and which is typically served at tea time. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Buttermilk Cake (Teisen Llaeth Enwyn).

prep time

20 minutes

cook time

45 minutes

Total Time:

65 minutes

Serves:

Rating:

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

Original Recipe

Cynhwysion:

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

Dull:

Hidlwch y blawd i fowlen cyn ychwanegu'r menyn a'i rwbio i fewn i'r blawd gyda'ch bysedd nes fod y cymysgfa fel briwsion. Yna ychwanegwch y siwgwr a'r ffrwythau. Curwch yr ŵy yn dda cyn ychwanegu i'r gymysgfa menyn a'i guro i fewn. Yn y cyfamser toddwch y bicarboand o soda mewn llwy de o'r llaeth enwyn cyn cymysgu gyda gweddill y llaeth enwyn. Cyn gynted ac sydd bosib cymysgwch y llaeth enwyn i fewn i'r gymysgfa blawd cyn tywallt y cyfan i dun cacen wedi ei iro. Trosglwyddwch i bobty wedi ei gyn-gynhesu i 210°C (410°F/Gas Mark 7) a phobwch am 40 munud, neu nes i ben y gacen euro ac i sgiwer wedi ei gosod yng nghanol y gacen ddo allan yn lân. Gadewch i'r gacen oeri yn y tun am 5 munud cyn ei drosglwyddo i resel gwifren i oeri'n gyfan gwbwl.

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 the bowl then add the butter and rub in with your fingers until the mixture resembles fine breadcrumbs then add the sugar and the fruit.

Beat the egg well and add to the mixture. Meanwhile dissolve the bicarbonate of soda in 1 tbsp of the buttermilk. Add this to the remainder of the buttermilk and quickly mix with the flour mixture. Spoon into a well-greased cake tin and place in an oven pre-heated to 210°C (410°F/Gas Mark 7) and bake for 40 minutes, or until the top of the cake is golden brown and a skewer inserted into the centre emerges cleanly.

Allow to cool in the tin for 5 minutes then transfer to a wire rack and allow to cool completely.