Teisen Lap

Old fashioned Welsh Teisen Lap is known as a wet cake and thanks to relying on raisins, is the ideal cake to serve alongside a cup of tea. The beauty of this cake is that it requires few ingredients you likely already have in your pantry.

Ingredients and substitutions for Teisen Lap

• Butter: Unsalted softened was used here as this is fresher than salted, however, you could absolutely substitute salted butter here.
• Sugar: As a result of using superfine or caster sugar, the nice fine granules dissolve into our cake and add sweetness without adding additional flavors. Icing or confectioners' sugar is best for the top of the cake.
• Eggs: As well as adding structure to the cake, the room temperature eggs will bind everything together, so are essential.
• Plain flour: Plain or all purpose works best here for a nice texture to the cake. You could replace with cake flour for an even more tender crumb, if you prefer.
• Baking powder: This helps our base rise so it is nice and light.
• Buttermilk: Buttermilk is acidic which reacts with the baking powder and creates a soft moist texture to our cake. Due to the consistency of storebought buttermilk, it's the most reliable when baking, so is best not to replace with a homemade version.
• Sultanas or raisins: These help add a traditional element to this dish with either sultanas or raisins working here. Though if you hate them, you could replace with roughly chopped dried dates for a similar flavor.

See recipe card for quantities.

How to make Teisan Lap:

Step 1: Sift: Flour, baking powder ground nutmeg and salt into a bowl.

Step 2: Toss and rub: The butter until the mixture resembles breadcrumbs.

Step 3: Stir: The sugar and sultanas until combined.

Step 4: Form the dough: Add the eggs and buttermilk and whip slowly to form the batter.

Step 5: Tin and bake: Pour into your cake tin and bake until golden.

Step 6: Cool and serve: Cool fully before optionally topping with powdered sugar. Slice up and dig in!

More recipes using raisins you'll enjoy

Welsh Cakes

Apple Strudel

Boston Bun

Teisan Lap

Sylvie Taylor

This easy Teisan Lap recipe brings you a taste of Welsh heritage with basic pantry ingredients that is perfect served with a cup of tea or as a comforting dessert.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine Welsh

Servings 10

Calories 206 kcal

Ingredients

  

1x2x3x

• 225 grams / 1 ⅓ cups + 1 tablespoon plain flour
• 4 grams / 1 teaspoon baking powder
• 1 /4 teaspoon sea salt
• ¼ teaspoon ground nutmeg
• 100 grams / 3.5 ounces butter room temperature and cubed
• 75 grams / ⅓ cup caster sugar
• 100 grams / ⅔ cup raisins or sultanas
• 110 grams / 2 large eggs room temperature & well beaten
• 150 grams / 1 ¼ cups - 1 teaspoon buttermilk

Instructions

 

• Heat the oven to 180°C/350F and line a cake tin with parchment paper.
• Sift the flour, baking powder, salt and nutmeg into a bowl.
• Stir together and create a well in the center.
• Toss in butter and rub into the mixture until the mixture resembles breadcrumbs.
• Add the sugar and sultanas and stir until combined.
• Make a well in the center and add the eggs and gradually add the buttermilk while stirring the mixture until a batter is formed.
• Pour into the prepared tin evenly and bake until golden and a skewer comes out clean, approximately 30 minutes.
• Remove and allow to cool to warm in the cake tin, remove from the tin and allow to cool completely on a cooling rack.
• Slice and serve alongside your favorite hot drink.
• Dig in!

Notes

• Buttermilk: Buttermilk is acidic which reacts with the baking powder and creates a soft moist texture to our cake. Due to the consistency of store bought buttermilk, it's the most reliable when baking, so is best not to replace with a homemade version.
• Sultanas or raisins: These help add a traditional element to this dish with either sultanas or raisins working here. Though if you hate them, you could replace with roughly chopped dried dates for a similar flavor.
• Baking tin: A spring form tin of 20 cm or 8 inches was used here, however, a standard cake tin of similar size would also work well.
• Best kept: In an airtight container at room temperature for up to 3 days. For longer freshness, it can also be frozen. Wrap individual slices and store in a freezer-safe bag for up to 2 months.

Adapted from VisitWales.com

Nutrition

Calories: 206kcal

Keyword cake, snack cake

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