Teisen Sbeis Eirin a Chnau
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Original RecipeCynhwysion:
225g o eirin sych wedi eu torri Tywalltwch y dŵr berw ar yr eirin sych a gadael iddo sefyll. Ychwanegwch y resin a'r croen oren ato. Ychwanegwch y 3 wy â'r olew a churo'r cyfan efo'i gilydd yn dda. Mewn powlen arall rhowch y blawd a'r sbeis ar siwgwr. Tywalltwch hwn i mewn i'r gymysgfa wlyb fesul tipyn. Os yw'n rhy stiff gellwch ychwanegu ychydig o lefrith i lacio'r cymysgfa. Ychwanegwch y cnau yna irwch dun cacen crwn tua 22cm a rhoi'r gymysgfa ynddo. Craswch mewn popty 150°C am ryw dri chwarter awr. 
English TranslationThis is a rather interesting cake originating in Patagonia which combines Welsh and Spanish baking methods. Ingredients:
225g of dried plums (or prunes) finely chopped Method:Pour the boiling water over the chopped dried plums, add the raisins and orange rind to this and set aside to stand. Next prepare the liquid ingredients by mixing the eggs and oil to a large bowl and beating them all together well. Add the plums, raisins and their seeping water to this and again mix together well. In another bowl mix together the flour, the spices and the sugar. Gently tip this into the bowl containing the liquid ingredients a little at a time, ensuring that each time the flour is properly folded into the oil and water mixture. Finally add the nuts and fold in. If the mixture is too stiff at this point you can add a little milk to slacken it up (however, this recipe is an excellent cake for someone who'se lactose intolerant if you're serving it for someone like this add more oil rather than milk). Bake in an oven pre-heated to 150°C for about 45 minutes. |
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