A wonderfully moist, buttery fruit cake with a dense, almost pudding-like texture, a traditional Welsh bake-sale favourite.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: wooden board
Garnishes: dusting of caster sugar
Accompaniments: pot of tea, Welsh butter
Instructions
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1
Preheat oven to 180C (350F). Grease and line a 20cm square tin.
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2
Cream butter and sugar until light and fluffy.
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3
Beat in eggs gradually, adding a spoonful of flour if the mixture starts to curdle.
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4
Fold in the remaining flour, spices, and salt. Stir in the dried fruit.
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5
Add buttermilk and stir until just combined - the batter should be quite wet.
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6
Pour into the tin and bake for 40-45 min until golden and a skewer comes out clean. Cool in the tin.
Did You Know?
The name Teisen Lap means "moist cake" in Welsh - "llap" meaning moist or damp, which perfectly describes its uniquely wet, dense texture.
Chef's Notes
Equipment Tips
- mixing bowl
- 20cm square baking tin
- cooling rack
Garnishing
dusting of caster sugar
Accompaniments
pot of tea, Welsh butter
The Story Behind Teisen Lap
Teisen lap is one of Wales's most popular traditional cakes, found at every chapel tea, village fete, and farmhouse kitchen table. Its characteristically moist, almost sticky texture comes from buttermilk and a generous hand with butter. Unlike many British fruit cakes, it is meant to be eaten fresh rather than matured.
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