Ingredients for Teisen Sinamon Welsh Cinnamon Cake
- 200g self-raising flour
- Sugar
- 150g + 2 tbsp caster sugar
- 100g cold unsalted butter
- 2 large egg yolks
- 2 large egg whites
- 2 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 100g jam
- 2-3 tbsp milk
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How to Make Teisen Sinamon Welsh Cinnamon Cake
- Preheat oven to 200°C (400°F).
- In a large bowl, sift together 200g self-raising flour and 2 tsp baking powder.
- Cut in 100g cold unsalted butter using a pastry blender or your fingertips until the mixture resembles breadcrumbs.
- Add 1 1/2 tsp ground cinnamon (or to taste) and 150g caster sugar.
- Beat in 2 large egg yolks and 2-3 tbsp milk until a stiff batter forms.
- Pour batter into a shallow, well-greased 20cm (8-inch) baking tin or oven-safe serving dish.
- Bake for 20-25 minutes, or until a skewer inserted into the center comes out clean.
- Let the cake cool completely.
- Spread generously with 100g of your favourite jam (apricot or raspberry recommended).
- For the meringue: In a clean, dry bowl, beat 2 large egg whites until stiff peaks form.
- Gradually add 1 tbsp caster sugar per egg white, beating until glossy and stiff.
- Carefully spoon or pipe the meringue onto the jam-topped cake.
- Return to a slightly cooler oven (180°C/350°F) for 10-15 minutes, or until the meringue is lightly golden and set.
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
558g
Fat
307g
Carbs
105g
