Cacen Blât Riwbob
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Original RecipeCynhwysion
400g riwbob wedi eu torri Dechreuwch gan rolio hanner y pastei ddigon tenau i orchuddio plat a ellid ei roi yn y poptu. Yna dylid llenwi'r plat gyda'r riwbob cyn tollti'r siwgwr am ei ben ac ychwanegu'r sbeis cymysg. Yna dylid rolio gweddill y pastei allan i orchuddio'r gwsberis a'r plat. Gan ddefnyddio fforc dylid crimpio corneli'r cacen i'w gau. Yna dylid pigo pen y cacen gyn dafnu ychydig o siwgwr am ei ben. Nawr gellid rhoi'r cacen mewn poptu wedi ei gynhesu i 170°C a'i bobi am tua 25 munud nes fod y pastei yn euraidd. Pan yn barod dylid tynnu'r gacen o'r popty a'i adeal i oeri cyn ei dori a'i rannu allan. Mae'r gagen hon yn wych gyda hufen iâ. 
English TranslationThe cacen blât (literally 'plate cake') is very much a Welsh speciality and both my mother and grandmother made versions of this cake with just about any and every fruit filling imaginable. Though bilberries, blackberries, apples, gooseberries and rhubarb were the staples. Ingredients:
400g rhubarb, sliced Method:Begin by rolling out half the pastry thin enough to cover the base of an oven-proof plate. Now add the rhubarb before sprinkling the sugar over the top and adding the mixed spice. Roll the remaining pastry out, cover the plate and gooseberries then use a fork to crimp the pastry edges. Trim off any excess pastry, prick the top of the pie with the fork and sprinkle a little sugar over the top then place the cake in an oven pre-heated to 170°C. Bake for about 25 minutes or until the pastry is golden (but not too dark). Bring out of the oven, allow to cool then cut into sections and serve. This pie goes excellently well with ice cream. |
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