Teisen Sinamon (Welsh Cinnamon Cake) |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
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. Ingredients:
8 ounces flour |
4 ounces sugar |
2 -3 tablespoons caster sugar |
4 ounces butter |
2 egg yolks |
2 -3 egg whites |
1/2 teaspoon baking powder |
1 teaspoon cinnamon |
jam |
milk, to mix |
Directions:
1. Preheat oven to 400°F.
2. Sieve the flour and baking powder and rub in the butter.
3. Add the spice and sugar, then he egg yolks and a little milk to bind to a farily stiff sponge.
4. 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.
5. Bake for about 20 minutes at 400°F.
6. Cool an spread with jam (apricot or raspberry).
7. 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.
8. Pile on top of the base and return to a cooler oven (325 F) to set and until the peaks are tipped with gold.
|
|