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Torta Galesa (Teisen Gymreig)

Torta Galesa (Teisen Gymreig) is a traditional Cymric (Welsh) recipe (from Patagonia) for a classic rich fruit cake whose history dates back to the Welsh settlement in the Chubut valley in the 18th century. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Teisen Gymreig (Torta Galesa).

prep time

10 minutes

cook time

120 minutes

Total Time:

130 minutes

Serves:

8–10

Rating:

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

Original Recipe

Mae Torta Galese (Teisen Gymraeg) Patagoniaidd yn tarddu o’r Wladfa ym Mhatagonia, yr Ariannin lle mae’r Gymraeg yn dal i gael ei siarad heddiw. Cyrhaeddodd ymfudwyr Cymreig i ardal dyffryn Chubut ym Mhatagonia ar ddiwedd y 18fed ganrif. Pan gyrhaeddon nhw gyntaf roeddent dan bwysau mawr am fwyd a chyflenwadau. Cyfunodd y merched eu cynhwysion pantri prin (cnau, ffrwythau candi, triagl, sbeisys, alcohol), a lluniowyd y rysáit hwn ar gyfer cacen ffrwythau i'w hatgoffa o gartref, un a fyddai hefyd yn cadw'n dda am fisoedd. Ar gyfer y ffrwythau sych gallwch chi hefyd ychwanegu ffrwythau siwgwr (mae ceirios siwgwr bron yn orfodol).

Cynhwysion:

450g Blawd
375ml Dŵr
600g o Ffrwythau Sych (cymysgedd o resin, syltanas a eirin sych)
100g o gnau (cnau Ffrengig, cnau almon, cnau cyll, wedi'u torri)
300g o Siwgr Coch
300g o fenyn (wedi'i doddi a'i oeri)
2 llwy de o soda pobi (llai os ydych yn defnyddio blawd codi)
3 llwy fwrdd o driog
1/4 llwy de o halen môr
1/4 llwy de sinamon wedi'i falu
1/4 llwy de o nytmeg wedi'i gratio'n ffres
1/4 llwy de clof wedi'i falu
120ml (½ cwpan) o wirod (brandi, calvados, wisgi)

Dull:

Berwch y dŵr. Ychwanegu'r ffrwythau, triog a siwgr cyn berwi'r cymysgedd am 5 munud. Gadewch i'r gymysgfa oeri yna ychwanegwch y menyn cyn hidlo drosodd blawd a'r soda pobi, halen a sbeisys, cyn troi'r cnau a'r gwirod i mewn. Cynheswch eich popty i wres canolig: 150°C-170°C (300°F-340°F) Arllwyswch y gymysgedd i dun cacen sbring wedi'i iro (neu dun torth) a throsglwyddwch i'ch popry poeth gan grasu am tua 2 awr (neu nes fod yn barod). Mae'n wedi gorffen coginio pan fod sgiwer a wedi ei whio i gaol y gacen yn dod allan yn lân. Gadewch i oeri yn y tun am 10 munud yn y tun yna trowch allan ar resel gwifren i oeri'n gyfan gwbl. Os dymunir, gallwch addurno trwy orchuddio pen y gacen gyda jam wedi'i doddi a glynu ffrwythau candi arno.

English Translation

Patagonian Torta Galese (Teisen Gymraeg) originates in Y Wladfa, the Welsh colony in Patagonia, Argentina where Welsh is still spoken today. The settlers first arrived in the Chubut valley region of Patagonia in the late 18th century. When they first arrived they were hard pressed for food and supplies. The women pooled their meagre pantry ingredients (nuts, candied fruit, molasses, spices, alcohol), and came up with this recipe for a fruitcake reminiscent of home, one that would also keep well for months. For the dried fruit you can also add candied fruit (candied cherries are almost mandatory). This is a light cake that tastes rather like a citrusy pound cake.

Ingredients:

450g Flour
375ml Water
600g Dried Fruit (a mix of Raisins, Sultanas and chopped prunes)
100g nuts (walnuts, almonds, hazelnuts, chopped)
300g Brown Sugar
300g Butter (melted and cooled)
2 tsp bicarbonate of soda (less if using self-raising flour)
3 tbsp of treacle (Molasses)
1/4 tsp sea salt
1/4 tsp ground cinnamon
1/4 tsp freshly-grated nutmeg
1/4 tsp ground cinnamon
120ml (½ Cup) of liquor (brandy, calvados, whisky)

Method:

Boil the water. Add the fruit, treacle and sugar then boil the mixture for 5 minutes.

Pre-heat your oven to medium 150°C-170°C (300°F-340°F)

Allow to cool then add the butter before sifting over the flour and baking soda salt and spices, before stirring in the nuts and liquor.

Pour the mix into a greased springform cake tin (or a loaf tin) and pop in your pre-heated oven, baking for approximately 2 hours (or until baked). It is done when a skewer inserted into the centre emerges clean.

Allow to cool in the tin for 10 minutes then turn out onto a wire rack to cool completely. If desired, you can decorate by spreading the top with melted jam and sticking candied fruit on top.