Cacen Byrbryd Mwyar Duon mewn Ffrïwr Aer (Blackberry Air Fryer Snacking Cake)
Cacen Byrbryd Mwyar Duon mewn Ffrïwr Aer (Blackberry Air Fryer Snacking Cake) is a traditional Cymric (Welsh) recipe for a classic patty of grated potato with leeks, cheese and laverbread that's become component of the modern traditional Welsh breakfast. The full recipe is presented here and I hope you enjoy this classic British version of: Blackberry Air Fryer Snacking Cake (Cacen Byrbryd Mwyar Duon mewn Ffrïwr Aer).
Dyma fy rysáit ddewisol ar gyfer rhywbeth i'w wneud gyda mwyar duon cyntaf y tymor. Fel arfer, rwy'n hela mwyar duon mewn trefi ar ddechrau'r tymor (o ganol i ddiwedd mis Gorffennaf) gan fod yr hinsawdd lleol yn gadael i'r ffrwythau aeddfedu tua phythefnos yn gynharach na'u cymheiriaid gwyllt. Mae'r amodau pridd gwell mewn trefi hefyd yn golygu mwyar duon mwy. Mae ychwanegu semolina mân yn rhoi crwst crensiog dymunol i'r gacen.
Cynhwysion:
120g o fenyn, wedi meddalu
120g o siwgwr demerara
2 wy
120g o flawd plaen
30g o semolina mân
1 llwy de o rinsawdd fanila
1 llwy de o bowdwr codi
1/2 llwy de o halen
150g (tua) o fwyar duon (ddigon i orchuddio gawelod y tun cacen gyda llond llaw i ychwanegu i'r cytew)
ychydig o lefrith, os yn angen
Dull:
Irwch dun cacen â gwaelod rhydd (mae un tua 20cm o ddiamedr yn ddelfrydol) gyda menyn.
Hidlwch ynghyd y blawd, y powdr codi a'r halen i fowlen gymysgu fawr. Ychwanegwch y semolina a'i droi i'w gyfuno.
Hufenwch y menyn, y siwgr a'r rhinwedd fanila mewn powlen nes bod y gymysgedd yn ysgafn ac yn flewog. Ychwanegwch yr wyau, un ar y tro, gan guro'n drylwyr i'w cyfuno ar ôl pob ychwanegiad.
Ffurfiwch dwll yn y cymysgedd blawd yna ychwanegwch y cymysgedd wy a menyn. Trowch i'w gyfuno, gan gymysgu nes bod gennych gytew cyfartal.
Os yw'r cytew ychydig yn rhy drwchus, ychwanegwch ychydig o lwyau fwrdd o lefrith.
Trefnwch y mwyar duon i orchuddio gwaelod eich tun pobi yna plygwch lond llaw i fewn i'r cytew.
Sgrafellwch y cytew ar ben y mwyar duon yna trosglwyddwch i'ch ffrïwr aer. Coginiwch ar 160°C am 50 munud. Ar ôl 30 munud, gorchuddiwch ben y gacen gyda dalen o ffoil cegin.
Tynnwch o'r popty a gadewch iddo oeri yn y tun am 20 munud. Rhedwch gyllell o amgylch ymyl y tun yna tynnwch y gacen allan a'i throsglwyddo i resel gwifren i oeri'n llwyr.
Mae hon yn gacen frecwast wych ac mae'n gweithio unrhyw adeg o'r dydd i'w weini gyda the neu goffi.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
English Translation
This is my go-to recipe for something to make with the first of the season's blackberries. I usually to urban foraging for blackberries at the start of the season (from mid to the end of July) as the local microclimate makes the fruit ripen about 2 weeks earlier than their wild counterparts. The generally better soil conditions in towns also means plumper blackberries. The addition of fine semolina gives the cake a pleasantly crunchy crust.
Ingredients:
120g butter, softened
120g demerara sugar
2 eggs
120g plain flour
30g fine semolina
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp salt
150g (about) fresh blackberries (enough to cover the base of your baking tin and a handful for the batter)
a little milk, if needed
Method:
Butter a loose-bottomed cake tin (about 20cm diameter is ideal).
Sift together the flour, baking powder and salt into a large mixing bowl. Add the semolina and stir to combine.
Cream together the butter, sugar and vanilla extract in a bowl until the mixture is light and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition.
Form a well in the flour mixture then add in the egg and butter mixture. Stir to combine, mixing until you have an even batter.
If the batter is a little too stiff add a few tablespoons of milk.
Arrange the blackberries to cover the base of your baking tin then fold a handful into the batter.
Scrape the batter on top of the blackberries then transfer to your air fryer. Cook at 160°C for 50 minutes. After 30 minutes cover the top of the cake with a sheet of kitchen foil.
Remove from the oven and allow to cool in the tin for 20 minutes. Run a knife around the edge of the tin then take the cake out and transfer to a wire rack to cool completely.
This is a great breakfast cake and works any time of day to accompany tea or coffee.
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