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Poten Dato (Potato Sponge Cake)

Poten Dato (Potato Sponge Cake) is a classic Cymric (Welsh) recipe for a traditional cake from Penbrokeshire that's based on mashed potatoes, is leavened with baking powder and includes currants. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Potato Sponge Cake (Poten Dato).

prep time

20 minutes

cook time

75 minutes

Total Time:

95 minutes

Serves:

Rating:

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

Original Recipe

Gwneid y deisen hon yn gyffredin yn sir Benfro ac yn sir Aberteifi adeg codi tato yn yr Hydref. Ar ddiwrnod crasu bara yn y ffwrn frics byddid yn gwneud llond padell fawr ohoni a’i gadael i grasu’n araf yn y ffwrn honno dros nos. Byddai’r ffwrn yn cadw’i gwres am rai oriau ar ôl gorffen crasu’r bara ynddi. Daw'r risét o Drefdraeth, Penfro.

Cynhwysion:

1kg o dato
digon o llaeth i wheud cytew
un wy wedi’i guro
250g o siwgr
300g o gyren
250g o flawd plaen
1 llwy de o bowdwr codi
1 tsp o sbeis cymysg
dŵr, i ferwi'r tatws
ychydig o halen

Dull:

Berwch sosban o datws wedi'u plicio mewn dŵr hallt nes yn feddal (tua 25 munud). Draeniwch y tatws, eu trosglwyddo i bowlen, ychwanegwch ychydig o lympiau o fenyn yna stwnsiwch yn drylwyr nes yn llyfn. Cymysgwch yr holl gynhwysion sych sy'n weddill (efallai y bydd angen i chi newid y meintiau i flasu). Gweithiwch yr wy i fewn ac yna ychwanegwch ddigon o lefrith i gynhyrchu cysondeb eithaf meddal. Trosglwyddwch y toes i dun bas wedi'i iro â menyn. Rhowch i bopty wedi'i gynhesu ymlaen llaw i 180C a phobwch am tua 50 munud nes ei fod wedi codi'n braf, yn frown euraidd ac wedi coginio drwyddo.

English Translation

Poten dato (potato cake) was baked regularly in the counties of Cardiganshire and Pembrokeshire where potatoes were plentiful in the autumn. Prepared in large quantities it would be baked in the brick wall-oven. This oven would be heated at least once a week for baking bread and as the bricks retained some heat for several hours it was generally the custom to bake cakes and puddings in this ‘after heat’ overnight. The recipe comes from Newport, Pembrokeshire.

Ingredients:

1kg of potatoes
enough milk to make a batter
one egg, beaten
250g of sugar
300g of currants
250g plain flour
1 teaspoon of baking powder
1 teaspoon mixed spice
water, for cooking the potatoes
a little salt

Method:

Boil a pan of peeled potatoes in salted water until tender (about 25 minutes). Drain the potatoes, transfer to a bowl, add a few lumps of butter then mash thoroughly until smooth.

Mix in all the remaining dry ingredients (you may need to alter the quantities to taste).

Work in the egg then add enough milk to yield a fairly soft consistency. Transfer the dough to a shallow tin greased with butter.

Place in an oven pre-heated to 180C and bake for about 50 minutes until nicely risen, golden brown and cooked through.