Teisen Lap
A traditional moist Welsh fruit cake baked shallow in a tin. Studded with juicy currants and gently spiced with warming nutmeg.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 285 kcal
Equipment
- •20 cm shallow round cake tin
- •Greaseproof paper
- •Large mixing bowl
- •Wire cooling rack
- •Sieve
Nutrition
Per serving, approximate
- Calories
- 285 kcal
- fat
- 11 g
- carbs
- 44 g
- fibre
- 1.8 g
- protein
- 4.5 g
- calories
- 285 kcal
Instructions
- 1
Heat your oven to 180°C (160°C fan).
- 2
Grease a 20 cm shallow round cake tin and line the base with greaseproof paper.
- 3
Sift the plain flour, baking powder, ground nutmeg, and salt into a large mixing bowl.
- 4
Rub the chilled diced butter into the flour using your fingertips until it resembles coarse breadcrumbs.
- 5
Stir the caster sugar, currants, and sultanas through the dry mixture with a wooden spoon.
- 6
Whisk the beaten eggs and milk together in a measuring jug.
- 7
Pour the liquid into the bowl and stir gently to form a soft, moist batter.
- 8
Spread the batter evenly into the prepared tin and level the surface with a spatula.
- 9
Bake for 35 to 40 minutes until golden brown and a skewer comes out clean.
- 10
Cool in the tin for 10 minutes before turning out onto a wire cooling rack.
Chef's tips
Do not overmix the batter once the liquid is added, or the crumb will turn tough instead of tender. Baking in a shallow tin is key to achieving the traditional dense, moist texture without drying out the edges.
Ingredient substitutions
- salted butter → block baking margarine or half lard and half butter for a traditional finish
- whole milk → buttermilk or soured milk for an even moister crumb
Storage
Store in an airtight container at room temperature for up to four days.
Reheating
Warm individual slices in a 160°C oven for 5 minutes or enjoy at room temperature.
Common mistakes to avoid
- •Using a deep loose-bottom cake tin instead of a shallow tin, which alters baking time and moisture levels.
- •Overbaking until dry; the cake should stay noticeably moist inside.
Serving suggestions
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