Teisen Lap, ANYONE?
Whilst TEISEN LAP, commonly known as 'Cup of Tea' Cake, is considered to be one of Wales' classic traditional baked cakes, there are very few bakeries or shops producing this particular delicacy. Here, Chef Michele Treharne shares her recipe with one and all.
BY CHEF MICHELE TREHARNE
I 'm a great believer in tradition and it would be
remiss not to celebrate this easy to make cake. Historically made for the miners of South Wales, as the cake is moist it wouldn't crumble in their lunch tins. Typically cooked in a shallow tray or on a plate. Delicious with another memory of mine, Shirgar Welsh Butter which I use extensively throughout my menu. We are blessed to have such quality products surrounding us including Caws Canarth Cheese to local meat from Howell's Butchers (Penclawdd), Dunvant Farm Produce, and Swansea fish as you can see we support local businesses first and foremost. The freshness and quality speaks for itself. If you have eaten at the Village Bar/Cafe in Killay I'd like to think that you can taste the difference. Anyway, now it's your turn! So here's what you'll need in way of ingredients... INGREDIENTS 225g plain flour 1 teaspoon baking powder Pinch of nutmeg 115g Shirgar Welsh Butter 200g sugar 225g currants 3 eggs Milk You'll also need: Shallow plate or tray
METHOD: 1. Pre-heat the oven 180°C, gas mark 4. Grease and flour a shallow baking tin. 2. Sieve together the flour, baking powder, sugar and nutmeg. 3. Then with your fingers, rub in the butter until crumbly. 4. Add the fruit. Add the beaten eggs and mix well. You want a soft, dropping consistency so add as much milk as is needed. 5. Put the mixture in the tin and cook for 20 minutes before lowering the temperature to 170°C, gas mark 3, for another 40 minutes or until firm. 6. Cool, remove from tin and sprinkle with sugar. Store in an airtight container. Yes it's that simple! Finally, put the kettle on and make yourself a nice cup of tea (Welsh Brew of course!) and yes, using a proper China cup and saucer and slather your slightly cooled Teisen Lap with Shirgar Welsh Butter. Gwaid ddim Beud!
