Teisen Sinamon Welsh Cinnamon Cake Recipes

TEISEN SINAMON (WELSH CINNAMON CAKE)

Teisen Sinamon (Welsh Cinnamon Cake) image

From a collection of old Welsh cake recipes, purchased in Wales in 1992. "An impressive cake, its dark base contrasting with a deep meringue topping, is created by the simple improvement on the original of just one extra egg yolk, and one, or perhaps two, egg whites." The recipe says 1 teaspoon cinnamon. You might want a stronger cinnamon taste, so maybe use 1 1/2 teaspoons or to taste. As I haven't tried this cake yet I don't know how long it takes until the meringue topping is set.

Provided by Mia in Germany

Categories Dessert

Time 45m

Yield 1 cake, 1 serving(s)

Number Of Ingredients 10

Ingredients

8 ounces flour
4 ounces sugar
2 -3 tablespoons caster sugar
4 ounces butter
2 egg yolks
2 -3 egg whites
1/2 teaspoon baking powder
1 teaspoon cinnamon
jam
milk, to mix

Steps:

Preheat oven to 400°F.
Sieve the flour and baking powder and rub in the butter.
Add the spice and sugar, then he egg yolks and a little milk to bind to a farily stiff sponge.
Turn into a shallow, well greased tin or plate - preferably a dish you can serve it in as the base is best left where it is.
Bake for about 20 minutes at 400°F.
Cool an spread with jam (apricot or raspberry).
For the meringue topping, beat the egg whites until stiff, fold in 1 tablespoon caster sugar for each white and beat again in the usual way until shiny.
Pile on top of the base and return to a cooler oven (325 F) to set and until the peaks are tipped with gold.

Nutrition Facts : Calories 2315.6, Fat 102.5, SaturatedFat 61.5, Cholesterol 575.8, Sodium 1121.7, Carbohydrate 316, Fiber 7.5, Sugar 139.7, Protein 36.5

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