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Teisen Sinamon (Welsh Cinnamon Cake)

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“From a collection of old Welsh cake recipes, purchased in Wales in 1992. "An impressive cake, its dark base contrasting with a deep meringue topping, is created by the simple improvement on the original of just one extra egg yolk, and one, or perhaps two, egg whites." The recipe says 1 teaspoon cinnamon. You might want a stronger cinnamon taste, so maybe use 1 1/2 teaspoons or to taste. As I haven't tried this cake yet I don't know how long it takes until the meringue topping is set.”
READY IN:
45mins
SERVES:
1
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F.
  2. Sieve the flour and baking powder and rub in the butter.
  3. Add the spice and sugar, then he egg yolks and a little milk to bind to a farily stiff sponge.
  4. Turn into a shallow, well greased tin or plate - preferably a dish you can serve it in as the base is best left where it is.
  5. Bake for about 20 minutes at 400°F.
  6. Cool an spread with jam (apricot or raspberry).
  7. For the meringue topping, beat the egg whites until stiff, fold in 1 tablespoon caster sugar for each white and beat again in the usual way until shiny.
  8. Pile on top of the base and return to a cooler oven (325 F) to set and until the peaks are tipped with gold.

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