Teisen Lap: Ffordd Gyntaf
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Original RecipeCynhwysion
240g blawd plaen Wedi hidlo'r blawd i fowlen dylid ychwanegu'r powdr pobi, yr halen a'r nytmeg. Wei torri'r menyn yn sgwariau dylid ei ychwanegu a'i rwbio gyda blaen y bysedd i fewn i'r blawd. Wedi cymysgu'n drwyadl dylid ychwanegu'r ffrwythau a'r siwgwr i'r gymysgfa. Nesaf dylid curo'r wyau a'u ychwanegu i'r gymysgfa a'i droi yn dda. Yn olaf rhaid curo'r llaeth enwyn yn araf i'r gymysgfa nes fod y gymysgfa bron iawn a llifo oddi ar gefn llwy. Wedi iro tun cacen crwn (tua 22cm) dulid tolldi'r does iddo a'i bobi mewn popty a gynheswyd i 180°C am tua deugain munud nes ei fod wedi codi ac yn frown euraidd ei liw. 
English TranslationIngredients:
240g plain flour Method:After sifting the flour to a bowl add the salt and freshly-ground nutmeg. Cut the butter into cubes and with the tips of your fingers rub the butter into the flour. When well mixed add the fruit and sugar to the bowl and mix in. Next beat the eggs and add these to the mixture. Finally add the butter milk a little at a time and beat into the mixture. The batter is ready when it almost slips off the back of a spoon. When ready grease a round 22cm cake tin with butter and tip the batter into this. Place in an oven pre-heated to 180°C and cook for 40 minutes until the cake is well-risen and golden brown in colour. There are various variants of this recipe, some of which can be found here, which was very popular with the coal miners of South Wales who used to consume this down the mine. |
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