St David's Day is celebrated in Wales on the 1st March each year, in honour of Dewi Sant (St David), our patron saint. Little is known about him for certain. Which makes me think he almost certainly slayed the dragon that stands proud on the Welsh flag*.
You may already be celebrating with a brunch of melting, golden Welsh Rarebit, aka, 'World's Best Cheese on Toast'. Perhaps you're planning a tea of warm Welsh Cakes, lightly spiced and fresh from the griddle.
Or perhaps you might enjoy a slice of Teisen Lap.
The exact origins and provenance of Teisen Lap can only be guessed at. Some translate it as 'Plate Cake', baking it on (no prizes for guessing correctly) a plate. Other's refer to it as 'Moist Cake'. This is unquestionably my least favourite description of any cake, working within medicine as I do. And I'm not alone.
Teisen Lap is a light,
225g self raising flour
1 tsp ground nutmeg
110g caster sugar
110g cold butter, cubed
175g mixed dried fruit
Zest of one lemon
2 large eggs, beaten
150g soured cream
1. Preheat the oven to 150C/230F/Gas Mark 1. Grease and line a 23cm round baking tin
2. Place the flour, nutmeg and sugar in a large mixing bowl and add the butter. Rub in the butter using your thumb and forefingers until the mixture resembles fine breadcrumbs.
3. Stir in the mixed dried fruit, zest, eggs and soured cream
4. Spoon in the prepared tin and bake on the low heat for 1hr 20 min to 1hr 30 min or until golden and a skewer inserted into the centre of the cake comes out clean
5. Allow to cool in the tin for five minutes before inverting onto a wire rack to cool completely
- Although traditionally Teisen Lap would have been baked on a plate, unless you have a more traditional dutch oven, a standard round baking tin will do just as well
- Recipe sound familiar? Yep, it is really rather similar to classic Welsh Cakes. A gigantic, colossal, super-sized Welsh Cake!
* I think this is, sadly, a lie. I should have paid more attention at school.