Teisen Cnau Cyll Gwent (Gwent Hazelnut Sandwich) |
|
 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
|
From a Welsh cake recipe collection purchased in Wales in 1992. The description says: On a farm near Chepstow in 1796, Anne Hughes, the farmer's wife, wrote a diary of the year's day-to-day events of which she was the loving, practical hub. The diary includes many recipes, all imprecise in our present-day terms but capable of interpretation. Attributed to Cousin Floe, this rich hazelnut sponge recipe was intended to be cut up in diverse shapes , but to any mind it is better left whole. The toasted hazelnuts are what makes the cake special. Ingredients:
5 ounces self raising flour |
4 ounces caster sugar |
4 ounces butter, soft |
3 eggs |
3 ounces hazelnuts, finely chopped |
Directions:
1. Toast the hazelnuts, let cool and then chop finely.
2. Preheat oven to 375°F.
3. Beat butter and sugar together until creamy.
4. Add eggs and flour alternatively.
5. Divide the batter between two shallow equal tins, sprinkle with chopped hazelnuts and bake at 375 F for about 30 minutes.
6. Let cool on wire racks, then sandwich with either jam only or a mix of whipped cream and jam.
|
|