Teisen lap with orange marmalade
A shallow Welsh sultana cake made by rubbing butter into flour, then glazed with marmalade.
Active time15 min
Cooking40 min
Total1 h 30 minResting : 30 min
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Ingredients
- 2 tbsp Seville orange marmalade
- 100 g unsalted butter
- 2 large eggs
- 150 ml whole milk
- 225 g wheat flour
- 2 tsp baking powder
- 1 pinch of grated nutmeg
- 100 g sultanas
- 1 pinch of salt
- 75 g caster sugar
Preparation
Preheat the oven to 180 °C. Line the tin with baking paper. Sift the flour, baking powder, salt and nutmeg into a bowl. Add the diced butter and rub in with your fingertips until the mixture resembles breadcrumbs.
100 g unsalted butter225 g wheat flour2 tsp baking powder1 pinch of grated nutmeg1 pinch of salt- oven
- shallow 20 cm round tin
- baking paper
- mixing bowl
- fine sieve
Stir in the sugar and sultanas. Beat the eggs and mix them in, then gradually stir in the milk. The soft batter should drop easily from a spoon. Spread it in the tin.
2 large eggs150 ml whole milk100 g sultanas75 g caster sugar- mixing bowl
- whisk
- spoon
- shallow 20 cm round tin
Bake for about 40 minutes, checking from 30 minutes: the cake should be golden and set in the centre. Let it cool slightly before turning onto a rack, then cool for about 30 minutes.
- oven
- shallow 20 cm round tin
- cooling rack
Gently warm the marmalade in a small saucepan until spreadable. Brush over the cake and cut into slices.
2 tbsp Seville orange marmalade- saucepan
- pastry brush
- knife
Allergens
- Eggs
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration