Cacen Gwaedoren Dydd Gwyl Dwynwen (Blood Orange Cake for St Dwynwen’s Day)

Cacen Gwaedoren Dydd Gwyl Dwynwen (Blood Orange Cake for St Dwynwen’s Day) is a modern Cymric (Welsh) recipe for blood orange flavoured fridge cake intended for serving on St Dwynwen's day (the Welsh day of lovers). This recipe happens to be vegetarian, vegan and gluten-free. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Blood Orange Cake for St Dwynwen’s Day (Cacen Gwaedoren Dydd Gwyl Dwynwen).

prep time

10 minutes

cook time

10 minutes

Total Time:

20 minutes

Additional Time:

(+210 minutes soaking and chilling)

Serves:

6–8

Rating:

Tags : Vegetarian Recipes Vegan Recipes Cake Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cacen oergell heb bobi fodern (h.y. mae wedi ei gosod gan oeri) a fwriedir ei weini fel pwdin rhamantus ar gyfer Gwyl Santes Dwynwen yw hon. Mae'r datys yn atgofiad o coginio canoloesol ac mae’r gacen yn fegan (gan ddefnyddio menyn cnau) a heb glwten (gan ddefnyddio’r ffugrawn bwci fel blawd; ond gallech ddefnyddio miledau neu hyd yn oed quinoa).

Cynhwysion:

Ar gyfer y crwst:
25g o gnau cashew
olew niwtral neu gneuen, ar gyfer iro (ee olew had rêp, olew cnau Ffrengig ayyb)
120g datys Medjool heb eu carreg
1 llwy de o nawdd fanila
1 llwy fwrdd cacao amrwd neu bowdwr coco
Pinsiad hael o halen môr
120g menyn cnau (dwi'n defnyddio menyn cashew amrwd, ond byddai cneuen gyll, macadamia neu walnut yr un mor dda)
125g o fwci cyfan

Ar gyfer y Llenwad:
70g o gnau cashew
50g datys Medjool heb eu carreg
Pinsiad hael o halen
450g o fananas aeddfed, wedi'u plicio
yr hadau o 1 ffeuen fanila neu 1 lwy de o bast fanila
70g olew cnau coco, wedi'i doddi
Sudd a chroen wedi ei radellu’n fân o 1 oren
3 ffrwyth angerdd, wedi eu hanneru

I orffen:
3 waedoren
40g o siocled tywyll (70% soledau coco)

Dull:

Yn gyntaf, sociwch y cnau cashew ar gyfer y llenwad a’r crwst mewn powlenni o ddŵr cynnes ar wahân am 30 munud (yn orau mewn dŵr oer). Irwch waelod tun tarten 22cm gyda gwaelod rhydd gydag olew a'i osod i un ochr. Ar gyfer y crwst. Draeniwch 25g o’r cnau cashew wedi eu socian, trosglwyddwch i brosesydd bwyd a torrwch gyda'r datys nes eu bod wedi torri yn ddarnau bach iawn ac yn dechrau dod at ei gilydd fel pêl. Ychwanegwch y fanila, cacao, halen a menyn cnau ga neu prosesu nes eu cyfuno. Nawr ychwanegwch y bwcedi (neu'r ffugrawn neu filed arall) a’u prosesu nes fod yr hadau wedi torri i lawr ychydig ac mae'r crwst yn dod at ei gilydd rhwng eich bysedd wrth eu pinsio. Rhowch y cymysgedd crwst yng nghanol y tun (wedi ei iro) a defnyddiwch eich bysedd i'w wthio i ymylon ac i fyny ochrau'r tun, yna trosglwyddwch i'ch rhewgell am o leiaf 3 awr. Ar gyfer y llenwad, rhowch y cnau cashew, wedi'u ddraenio, i fewn i brosesydd jwg gyda'r datys, halen, bananas a fanila a’u prosesu nes eu bod wedi torri cyn eu prosesu ymhellan tan yn gwbl llyfn. Tywalltwchi fewn yr olew cnau coco tawdd, yna ychwanegwch y croen oren a prosesu eto. Arllwyswch dwy ran o dair o'r cymysgedd hwn i'r crwst oer. Crafwch yr hadau o'r ffrwythau angerdd i fewn i ogor sy’n gorffwys dros fowlen. Defnyddiwch gefn llwy i wthio'r sudd drwyddo, yna ychwanegwch hwn at y gymysgedd banana sy'n aros yn y prosesych cyn ychwanegu sudd yr oren gwaed. Arllwyswch yr haen hon dros yr un banana. Llyfnwch popeth gyda spatiwla yna trosglwyddwch y crwst yn ôl I’r rhewgell am 30 munud i gadarnhau (er y gall aros yno'n hapus am lawer hirach). I orffen, tynnwch y tarten allan o'r rhewgell tua awr cyn amser bwyta. Torrwch y croen oddi ar yr orennau gwaed a thafellu'r cnawd yn gylchoedd tenau. Torrwch y siocled yn ddarnau hir, tenau. Ar ôl i'r gacen ddadmer ddigon fel bod y llenwad yn dechrau meddalu, trefnwch y tafellau oren gwaed a’r siocled ar ben mewn modd addurniadol. Gellir ail-rewi unrhyw fwyd dros ben a bydd yn cadw yn y rhewgell am hyd at bythefnos.

English Translation

This is a modern no-bake fridge cake (ie it is set by chilling) intended to be served as a romantic dessert for St Dwynwen’s day. The dates are a nod do medieval cookery and this is both vegan (using nut butter) and gluten-free (using the pseudograin, buckwheat as flour but you could use millets or even quinoa).

Ingredients:

For the Crust:
25g cashew nuts
neutral or nut oil, for greasing (eg rapeseed oil, walnut oil etc)
120g pitted Medjool dates
1 teaspoon vanilla extract
1 tablespoon raw cacao or cocoa powder
a generous pinch of flaky sea salt
120g nut butter (I use a raw cashew butter, but hazelnut, macadamia or walnut would be just as good)
125g whole buckwheat

For the Filling:
70g cashew nuts
50g pitted Medjool dates
a generous pinch of salt
450g ripe bananas, peeled
the seeds from 1 vanilla pod or 1 teaspoon vanilla paste
70g coconut oil, melted
finely-grated zest and juice of 1 unwaxed blood orange
3 passion fruit, cut in half

To Finish:
3 blood oranges
40g dark chocolate (70% cocoa solids)

Method:

First, soak both the cashews for the filling and for the crust in separate bowls of warm water for 30 minutes (best soaked in cold water). Grease the base of a 22cm (9 in) loose-bottomed tart tin with oil and set to one side.

For the crust. Drain the 25g soaked cashews, transfer to a food processor and blitz with the dates until they have broken down into tiny pieces and start to come together in a ball. Add the vanilla, cacao, salt and nut butter and blitz until combined. Now add the buckwheat (or other pseudograin or millet) and blitz until the seeds have broken down a little and the crust comes together in your fingers when pinched. Put the crust mixture into the middle of the greased tin and use your fingers to push it out to the edges and up the sides of the tin, then transfer to your freezer for at least 3 hours.

For the filling, put the soaked, drained, cashews into a jug blender with the dates, salt, bananas and vanilla and blitz until broken then process until completely smooth. Pour in the melted coconut oil, then add the orange zest and blitz again. Pour two-thirds of this mixture into the chilled crust.

Scrape the seeds from the passion fruit into a sieve resting over a bowl. Use the back of a spoon to push the juice through, then add this to the banana mixture remaining in the blender and add the juice of the blood orange, then pour this layer over the banana one. Smooth everything over with a spatula and put the crust back in the freezer for 30 minutes to firm up, (though it can happily sit there for much longer).

To finish, take the tart out of the freezer about an hour before you want to eat. Cut the peel off the blood oranges and slice the flesh into thin rounds. Break the chocolate into shards.

Once the cake is thawed enough that the filling is beginning to soften, arrange the blood oranges and chocolate on top in a decorative fashion.

Any leftovers can be re-frozen and will keep in the freezer for up to 2 weeks.