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Teisen Sbeis Eirin a Chnau (Spiced Plum and Nut Cake)
Teisen Sbeis Eirin (Spiced Plum and Nut Cake) is a classic Cymric (Welsh) cake, originating in Patagonia that uses plums, nuts and raisins as the main cake flavourings. The full recipe is presented here and I hope you enjoy this classic Welsh version of the Plum and Nut Cake.
prep time
20 minutes
cook time
45 minutes
Total Time:
65 minutes
Serves:
8–10
Rating: 
Tags : Vegan RecipesBaking RecipesCake RecipesWelsh-(patagonia) Recipes
English Translation
This is a rather interesting cake originating in Patagonia which combines Welsh and Spanish baking methods.
Ingredients:
225g of dried plums (or prunes) finely chopped
230ml boiling water
460g self-raising flour
½ tsp salt
330g white sugar
3 eggs
350ml of a light oil (grape-seed oil or olive oil infused with lemon are good)
1 tsp each of powdered
cinnamon, nutmeg, clove and
ginger
225g of walnuts finely chopped
225g of seedless raisins
grated
zest of 1 orange
Method:
Pour the boiling water over the chopped dried plums, add the raisins and orange rind to this and set aside to stand. Next prepare the liquid ingredients by mixing the eggs and oil to a large bowl and beating them all together well. Add the plums, raisins and their seeping water to this and again mix together well. In another bowl mix together the flour, the spices and the sugar. Gently tip this into the bowl containing the liquid ingredients a little at a time, ensuring that each time the flour is properly folded into the oil and water mixture. Finally add the nuts and fold in. If the mixture is too stiff at this point you can add a little milk to slacken it up (however, this recipe is an excellent cake for someone who's lactose intolerant if you're serving it for someone like this add more oil rather than milk). Bake in an oven pre-heated to 150°C (300°F/Gas Mark 2) for about 45 minutes.
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