Teisen Lap - Moist Cake
- 1 cup mixed dried fruit (previously soaked in tea if you prefer)
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1/2 cup unsalted butter, room temperature
- 2 large eggs, beaten
- A pinch of salt
- 1/2 tsp mixed spice (or a blend of nutmeg, cinnamon, and allspice)
- 1/2 cup milk
- Zest of one lemon (optional)
- Jam for serving
Teisen Lap, also known as "wet cake" or "moist cake," is a traditional Welsh dessert characterized by its moist and dense texture. Typically made with flour, sugar, butter, eggs, and dried fruits like currants or sultanas, it is often flavored with spices such as nutmeg. This cake is traditionally baked in a shallow dish or plate, making it easy to slice and serve. Teisen Lap has historical roots in Welsh coal-mining communities, where its moistness prevented it from crumbling during transport. It is commonly enjoyed warm, often paired with tea or served with jam.
Hello fellow food enthusiasts, and welcome to my virtual kitchen! Today, inspired by a lovely snippet from the Backyard Chef on YouTube, we're diving into the heart of Wales with a classic treat— the delightful Welsh Teisen Lap a traditional plate cake beloved for generations. This simple yet satisfying dessert has been a staple in Welsh homes, with each family imparting their unique twist to it. Our version takes the age-old recipe and adds a touch of moisture and zest to create a delectably tender and fragrant cake, ready to be paired with a cup of tea or coffee. Let's get started and bake some joy into our day!
Ingredients:
- 1 cup mixed dried fruit (previously soaked in tea if you prefer)
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1/2 cup unsalted butter, room temperature
- 2 large eggs, beaten
- A pinch of salt
- 1/2 tsp mixed spice (or a blend of nutmeg, cinnamon, and allspice)
- 1/2 cup milk
- Zest of one lemon (optional)
- Butter for greasing
- Flour for dusting the cake tin
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Prep Time: 15 minutes
Cook Time: 35-60 minutes
Total Time: 50-75 minutes
Servings: 8-10 slices, depending on size
Equipment:
- 8-inch round cake tin
- Parchment paper
- Mixing bowls
- Electric mixer or wooden spoon
- Zester
- Skewer (for testing doneness)
Instructions:
1. Preheat your oven to 180°C (350°F), or if using an air fryer, preheat to 170°C.
2. Grease the cake tin with butter and line it with parchment paper, then dust with flour to prevent sticking.
3. In a mixing bowl, cream together the butter and sugar until light and fluffy.
4. Gradually add beaten eggs to the creamed mixture, with a little bit of flour after each addition, to prevent curdling.
5. In a separate bowl, combine the remaining flour with a pinch of salt and mixed spice.
6. Slowly incorporate the egg and butter mixture into the flour blend, mixing to combine.
7. Gradually add the milk until you achieve a smooth, pourable batter consistency.
8. Stir in the lemon zest (if using) and the soaked or dry fruit until evenly distributed.
9. Pour the cake batter into the prepared tin and smooth the surface. Give it a gentle tap to settle the batter and eliminate any air bubbles.
10. Bake in the preheated oven or air fryer for 35-60 minutes. Start checking after 30 minutes by inserting a skewer into the center of the cake – if it comes out clean, the cake is done.
11. Once baked, remove the cake from the oven/air fryer and allow it to cool in the tin for a few minutes, then transfer it to a wire rack to cool completely.
Cooking Tips:
- Soaking the dried fruit in tea adds moisture and depth to the cake; however, if you're short on time, using plain dried fruit works too.
- Adding lemon zest provides a fresh, zesty undertone, but it's an optional flavor enhancer.
- The baking time may vary based on your oven or air fryer, so keep an eye on the cake and test regularly for doneness.
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Credit goes out to Backyard Chef for the wonderful inspiration from their YouTube channel – be sure to check it out at https://www.youtube.com/@BackyardChef for more delightful recipes and cooking adventures.
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