Breads
Teisen Lap
The Quirky Foodster Team
Ingredients
- 225 g (1 3/4 cups) self-raising flour
- 110 g (1/2 cup) butter, cold and cubed
- 110 g (1/2 cup) caster sugar
- 110 g (2/3 cup) mixed dried fruit (currants and raisins)
- 1/2 tsp mixed spice
- 1 egg, beaten
- 150 ml (2/3 cup) milk
- Pinch of salt
Method
- Preheat the oven to 180°C (350°F) and grease a shallow round cake tin.
- In a mixing bowl, rub the cold butter into the flour, salt and mixed spice until the mixture resembles fine breadcrumbs.
- Stir in the sugar and dried fruit.
- Add the beaten egg and milk, mixing until just combined into a soft batter.
- Pour the batter into the prepared tin and smooth the top.
- Bake for 30-35 minutes, until golden brown and a skewer inserted into the centre comes out clean.
- Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
Introduction: Teisen lap, meaning 'moist cake', is a simple, dense fruit cake traditionally baked in a shallow tin, valued across Wales for its soft, moist texture and homely, unfussy character.
Cultural Background: Teisen lap, meaning 'moist cake', is a simple, dense fruit cake traditionally baked in a shallow tin, valued across Wales for its soft, moist texture and homely, unfussy character. Often sliced thickly and buttered, it sits somewhere between a bread and a cake in the Welsh baking tradition.
Tips: Don't overmix the batter — a few lumps are fine and help keep the texture tender. Use a shallow tin, as teisen lap is traditionally baked flatter than a typical cake. Serve thickly sliced with butter, as is traditional.
Variations: Add a pinch of ground nutmeg alongside the mixed spice. Use a mix of dried fruits for variety. Serve slightly warm with a cup of tea for the most comforting experience. Vegetarian as written; a vegan version can use plant-based butter, a flax egg and plant milk.
Storage: Store wrapped at room temperature for up to 4 days.
Reheating: Not typically reheated; serve at room temperature, sliced and buttered.
Nutrition: Per serving (approx., 1 slice): 240 kcal, 4 g protein, 34 g carbohydrates, 10 g fat, 1 g fibre.
FAQs:
Q: How is teisen lap different from bara brith?
A: Teisen lap is a simpler, quicker cake made without soaking the fruit in tea, baked flat in a shallow tin, while bara brith is a loaf with fruit soaked overnight for a deeper flavour.
Q: What does 'teisen lap' mean?
A: It translates roughly to 'moist cake', reflecting its soft, tender texture.
Q: How should this cake be served?
A: Thickly sliced and buttered, traditionally alongside a cup of tea.
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