Teisen Lap

TEISEN LAP CAKE, also known as “wet cake” or “moist cake”. Teisen Lap regarded as an ‘ordinary’ cake, baked fairly regularly in the coal-mining villages of south Wales. It stood the miner in good stead as a  ‘sweet’ for his mid-day meal underground and the moist texture of the cake prevented it from crumbling in his tuck-box. The name describes the texture of the cake as the word llap (rarely used these days in Welsh) means moist or wet. This Welsh farmhouse classic was traditionally baked on a plate, and is best served with a lovely cup of tea. We’ve pimped up the traditional recipe a little and added extra zest and zing with a glaze of our Seville Orange Marmalade.

Preparation time: 10 minutes

Cooking time: 30-40 minutes

Serves: 12 Slices

Ingredients

• 225g Plain Flour

• 2 x tsp Baking Powder

• 100g Welsh Butter

• 75g Caster Sugar

• 100g Sultanas or Currants

• Pinch of Salt

• A little grated nutmeg

• 2 x large or 3 x medium eggs

• 150ml milk

• 2 x table spoons of Black Mountains Preserves Seville Orange Marmalade

  Method

  .

  1. Heat the oven to 180.C

  2. Sieve the flour, baking powder, salt and freshly grated nutmeg into a bowl.

  3. Rub the butter into the flour until it resembles breadcrumbs (similar to making shortcrust pastry)

  4. Add in the sugar and fruit

  5. Make a well in the centre, and pour in the eggs and gradually add in the milk. The mixture should be a soft and moist batter to drop easily from the spoon.

  6. Put the mixture into a greased shallow 20cm round tin or lipped plate

  7. Cook for 30-40 mins

  8. Leave to cool

  9. Warm the marmalade slightly and glaze the cake.

  10. Slice and enjoy!

      (Recipe shared from Visit Wales)