Teisen Sinamon Welsh Cinnamon Cake Food
TEISEN SINAMON (WELSH CINNAMON CAKE)
From a collection of old Welsh cake recipes, purchased in Wales in 1992. "An impressive cake, its dark base contrasting with a deep meringue topping, is created by the simple improvement on the original of just one extra egg yolk, and one, or perhaps two, egg whites." The recipe says 1 teaspoon cinnamon. You might want a stronger cinnamon taste, so maybe use 1 1/2 teaspoons or to taste. As I haven't tried this cake yet I don't know how long it takes until the meringue topping is set.
Provided by Mia in Germany
Categories Dessert
Time 45m
Yield 1 cake, 1 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Sieve the flour and baking powder and rub in the butter.
- Add the spice and sugar, then he egg yolks and a little milk to bind to a farily stiff sponge.
- Turn into a shallow, well greased tin or plate - preferably a dish you can serve it in as the base is best left where it is.
- Bake for about 20 minutes at 400°F.
- Cool an spread with jam (apricot or raspberry).
- For the meringue topping, beat the egg whites until stiff, fold in 1 tablespoon caster sugar for each white and beat again in the usual way until shiny.
- Pile on top of the base and return to a cooler oven (325 F) to set and until the peaks are tipped with gold.
Nutrition Facts : Calories 2315.6, Fat 102.5, SaturatedFat 61.5, Cholesterol 575.8, Sodium 1121.7, Carbohydrate 316, Fiber 7.5, Sugar 139.7, Protein 36.5
WELSH CAKES
From Celtic Cookery, by Iris Price Jones. "The Welsh name for these is Pice ar y Maen. I'm not sure what the derivation of Pice is, but Maen means stone - the bakestone or griddle that the cakes are cooked on. This method of baking, with the closer contact with heat than when baking in the oven seems to accentuate the flavour and to give the cakes a lovely brown crust". A large heavy frying pan is a good substitute for a griddle.
Provided by Mme M
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Rub the butter and lard into the flour, and add sugar, fruit, lemon rind and spices. Mix with beaten egg and a little milk to a stiff, pastry-like dough.
- Roll out 1/4" thick, and cut into 2" rounds. Grease the griddle or pan with a little fat and put it on a moderate heat. Cook the cakes about 3 minutes on each side, turning over as they become golden brown and risen. If they brown too quickly, turn the heat down.
- Sprinkle with a little sugar while still warm. Eat hot or cold. They keep fresh for several days if stored in an air-tight tin.
Nutrition Facts : Calories 512.2, Fat 27, SaturatedFat 14.1, Cholesterol 81.7, Sodium 151.5, Carbohydrate 63.3, Fiber 2.4, Sugar 29.1, Protein 6.3
WELSH CAKES
Make and share this Welsh Cakes recipe from Food.com.
Provided by Diana Adcock
Categories Breads
Time 20m
Yield 8-10 cakes
Number Of Ingredients 8
Steps:
- Mix together dry ingredients.
- Cut in cold butter.
- Mix egg and milk together and slowly add to dry ingredients.
- Turn onto a floured board and roll 1/4 inch thick.
- Cut into rounds and fry on an electric skillet at 300* for about 5 minutes on each side.
TEISEN SIR FON (ANGLESEY CAKE) WELSH
Make and share this Teisen Sir Fon (Anglesey Cake) Welsh recipe from Food.com.
Provided by Vnut-Beyond Redempt
Categories Dessert
Time 4h40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cream the sugar and fat.
- Mix in the egg and add the remainder of the ingredients, having desolved the bicarbonate in the milk.
- Bake in a greased tin for about 3/4 hour in a moderately hot oven.
- Gas control, Gas MArk 5 (375F).
- Alternate:
- 3 teacupsful of flour; 1 teacupful of butter; 1 teacupful of sugar; 2 teaspoonful of baking powder; 2 eggs; milk to mix; a little dried fruit.
- Rub the butter into the flour, add sugar, baking powder and well beaten eggs and milk if necessary - it must be kept fairly stiff.
- This mixture is enough to fill two sandwich tins.
- Bake for 30-40 minutes.
- Cut in half, spread with butter and eat hot.
- Oven control, Gas Mark 5 (375F).
- Croeso Cymreig.
Nutrition Facts : Calories 500.7, Fat 23.3, SaturatedFat 9.3, Cholesterol 56.2, Sodium 167.5, Carbohydrate 65.6, Fiber 2.8, Sugar 14.9, Protein 7.8
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