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Teisen lap with lavender honey and roast figs
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Matt Tebbutt, chef and food writer, recalls his boyhood in Wales – and the traditional cake his mum used to bake.... Teisen lap, which roughly translates as moist cake, is an old-fashioned Welsh recipe that my mother would cook for our family. I grew up in Wales after we moved there when I was about six months old. I remember scoffing the cake down for tea on Sunday afternoons in front of The Antiques Roadshow, while rushing my homework for the next day. It’s a traditional fruit sponge that my mum used to make with anything she could get her hands on – glacé cherries, raisins, mixed peel. You can add whatever you have to give it a more seasonal feel. I like to make it with honey and lavender in the late summer. I serve it in my restaurant The Foxhunter, in Monmouthshire, too, often with roasted figs. And I make it for my kids, who also love it. I like the fact that it will spark childhoood memories for them as well.
Makes: Makes 8 squares
Typical values per serving:
This recipe was first published in September 2009.