Bakes & griddle cakes · A cake for the tin
Teisen lap
Teisen lap means "moist cake" or "plate cake" in Welsh. It is a soft, shallow fruit cake, quick to mix and quick to bake, that was traditionally made to pack into lunch boxes for long working days. It stays tender for days, which is exactly the point.
A cake that travels well
Teisen lap was a practical bake. Rubbed-in like a scone, enriched with eggs and a generous splash of buttermilk, it comes out soft and slightly springy rather than crumbly, so it does not fall apart when wrapped and carried. Many households baked it on an old enamel or ovenproof plate, hence the name "plate cake", but a shallow round tin works just as well.
The flavour is simple: butter, a little nutmeg and juicy sultanas or currants. It is not too sweet, and is lovely with a cup of tea or a piece of cheese.
What you’ll need
Tick things off as you go.
Take your time
- Prepare. Heat the oven to 160°C fan (180°C conventional, gas 4). Grease a 20 to 23 cm shallow round tin or a sturdy ovenproof plate and line the base with baking paper.
- Rub in the butter. Sift the flour, nutmeg and salt into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs.
- Add the fruit. Stir in the sugar and sultanas.
- Mix. Beat the eggs with the buttermilk and stir into the dry ingredients to make a soft, thick batter that drops easily from the spoon. Do not overmix.
- Bake. Spread the mixture into the tin, sprinkle with the extra sugar and bake for 30 to 35 minutes, until risen, golden and a skewer inserted in the middle comes out clean.
- Cool. Leave in the tin for 10 minutes, then lift onto a wire rack. Serve warm or cold, cut into wedges.
Plate or tin
If you use an ovenproof plate, choose one that is thick and suitable for the oven; check underneath for a mark. A plate gives a thinner, flatter cake that bakes a few minutes faster. A shallow cake tin gives a deeper cake. Whatever you use, a layer of baking paper underneath makes it much easier to lift out.
Keeping it moist
The buttermilk is what keeps teisen lap soft. Measure it carefully: the batter should be softer than a scone dough but thicker than a sponge batter. Take the cake out as soon as the skewer comes out clean. Over-baking dries it.
Rubbing in by hand
Use butter straight from the fridge and work quickly with your fingertips, lifting the flour as you go so air gets into the mixture. Warm hands melt the butter and make the cake heavier. If your kitchen is warm, pulse the flour and butter briefly in a food processor instead, then tip into a bowl before adding the fruit and liquid. Stop as soon as there are no lumps of butter larger than a lentil.
Variations
Add the grated zest of a lemon with the sugar, or use a mix of sultanas and chopped dried apricots. Some bakers use brown sugar for a slightly caramel flavour. A handful of chopped walnuts adds crunch.
Storing
Teisen lap keeps well wrapped in baking paper in an airtight tin for 3 to 4 days. It can be frozen in wedges for up to 2 months. If you enjoy simple fruit bakes, make the tea-soaked bara brith next, or the quicker griddled Welsh cakes.
