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Teisen y Cynhaeaf (Harvest Cake)

Teisen y Cynhaeaf (Harvest Cake) is a traditional Cymric (Welsh) recipe for a classic autumnal sponge cake with a centre layer of apples and dried fruit. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Harvest Cake (Teisen y Cynhaeaf).

prep time

20 minutes

cook time

60 minutes

Total Time:

80 minutes

Serves:

8–10

Rating:

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

Original Recipe

Yn wreiddiol cacen oedd hon i wneud defnydd o afalau wedi syrthio cyntaf y tymor. I bob pwrpas mae'n gacen ddwbwl sbwng gyda llenwad o afalau wedi'u torri. Yn wreiddiol byddai hwn wedi cael ei wneud gyda afalau seidr wedi syrthio cyntaf y fferm, pan oedd cynnwys siwgr y ffrwythau'n dal yn isel felly defnyddiais afalau coginio Bramley i wneud y gacen.

Cynhwysion:

175g menyn heb halen
175g o siwgr coch meddal
2 wy mawr, wedi'u curo
225g o flawd codi
1/2 llwy de o sbeis cymysg
1/2 llwy de powdwr sinamon
450g o afalau coginio, wedi'u plicio, eu craiddo a'u torri'n ddarnau bach (pwyswch ar ôl eu paratoi)
50g syltanas
50g cyrens
50g o almonau wedi naddu

Dull:

Cynheswch eich popty i 180C (160C ffan/350F/marc nwy 4). Irwch a leiniwch dun cacen 18cm (7 modfedd) mewn diamedr. Cyfunwch y menyn a'r siwgr mewn sosban. Cynheswch yn ysgafn, gan droi, nes bod y menyn wedi hylifo a mwyafrif y siwgr wedi toddi (ni fydd y cyfan yn toddi oherwydd y braster yn y menyn, ond mae hynny'n iawn). Tynnwch oddi ar y gwres a'i roi o'r neilltu i oeri ychydig cyn curo'r wyau i mewn. Hidlwch y blawd a'r sbeisys i bowlen. Ffurfiwch bant yn y canol, arllwyswch y cymysgedd menyn i mewn, gan grafu'r badell i gael cymaint o'r siwgr â phosib. Cymysgwch gyda'i gilydd i ffurfio cytew. Mewn powlen ar wahân, cymysgwch y darnau afal, syltanas, cyrens ac almonau. Rhowch hanner y cytew gacen i mewn i'r tun cacen wedi'i baratoi cyn wasgaru drosodd y cymysgedd afal a ffrwythau sych, gan adael bwlch o 1cm rhwng y llenwad ac ochrau'r tun cacen. Nawr llwywch drosodd weddill y cymysgedd cacen. Pwyswch yn ysgafn i lawr ar ben y gacen (mae hyn yn gwneud yn siŵr bod y cytew yn mynd trwy'r ffrwythau) yna llyfnwch y top gyda chefn llwy. Trosglwyddwch i'ch popty poeth a'i bobi am tua 60 munud, neu nes ei fod yn frown euraidd, yn gadarn i'r cyffwrdd a bod sgiwer wedi'i osod yn y canol yn dod allan yn lân. Tynnwch o'r popty a gadewch iddo oeri yn y tun am 30 munud cyn ei droi allan yn ofalus ar resel gwifren a gadael iddo oeri'n llwyr. Tafellwch a gweinwch... ardderchog gyda phaned o de neu goffi.

English Translation

Originally this was a cake intended to make use of the season's first windfall apples. It's effectively a sponge sandwich with a filling of chopped apples. Originally this would have been made with the first windfall of the farm's cider apples, when sugar content was low so I used Bramley cooking apples to make the cake.

Ingredients:

175g unsalted butter
175g soft brown sugar
2 large eggs, beaten
225g self raising flour
1/2 teaspoon mixed spice
1/2 teaspoon ground cinnamon
450g cooking apples, peeled, cored and chopped into small pieces (weigh after preparing)
50g sultanas
50g currants
50g flaked almonds

Method:

Pre-heat your oven to 180C (160C fan/350F/Gas mark 4). Grease and line an 18cm (7 inch) diameter cake tin.

Combine the butter and sugar in a saucepan. Heat gently, stirring, until the butter has melted and the majority of the sugar has dissolved (it won't all dissolve due to the fat in the butter, but that's fine). Take off the heat and set aside to cool slightly before beating in the eggs.

Sift together the flour and spices into a bowl. Form a well in the centre, pour in the butter mixture, scraping the pan to get as much of the sugar as possible. Mix together to form a batter.

In a separate bowl, stir together the apple pieces, sultanas, currants and almonds.

Spoon half the cake batter into the prepared cake tin spoon over the apple and dried fruit mixture, leaving a 1cm gap between the filling and the sides of the cake tin. Now spoon over the remaining cake mix. Lightly press down on the top of the cake (this makes sure that the batter goes through the fruit) then smooth the top with the back of a spoon.

Transfer to your pre-heated oven and bake for about 60 minutes, or until golden brown, firm to the touch and a skewer inserted into the centre emerges cleanly.

Remove from the oven and allow to cool in the tin for 30 minutes before carefully turning out onto a wire rack and allowing to cool completely. Slice and serve... excellent with a cup of tea or coffee.