Cacennau Aberhonddu (Brecon Light Cakes) is a traditional Welsh (Cymric) recipe for a classic tea-time fried cake made from a flour, eggs, sugar, butter and milk batter flavoured with orange juice. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Brecon Light Cakes (Cacennau Aberhonddu).
120g blawd codi
1/2 llwy de halen
10g siwgwr
2 ŵy
2 llwy fwrdd o sudd oren
3 llwy fwrdd o lefrith
30g o fenyn (i ffrio)
30g siwgwr brown
Dull:
Curwch yr ŵyau ynghyd â'r sudd oren. Hidlwch y blawd a'r halen i fowlen yna ychwanegwch y siwgwr. Ychwanegwch y gymysgfa ŵy gan gymysgu'n drwyadl cyn ychwanegu'r llefrith a'i gymysgu i fewn.
Toddwch y menyn mewn padell a phan mae'n dechrau hisian codwch llwyau fwrdd o'r gymysgfa i'r badell. Coginiwch ar bob ochor nes yn euraidd yna gweinwhc y cacenau wedi eu teanellu â siwgiwr brown.
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English Translation
Ingredients:
120g self-raising flour
1/2 tsp salt
10g caster sugar
2 eggs
2 tbsp orange juice
3 tbsp milk
30g butter (to fry)
30g brown sugar
Method:
Beat the eggs together with the orange juice. Sift the flour and salt to a bowl before adding the caster sugar then combine this mixture with the egg mix. Stir to combine thoroughly before adding the milk. Stir once more and set aside for a few minutes.
Melt the butter in a large frying pan and when it begins to sizzle drop in tablespoons of the batter. Cook on both sides until golden brown and cooked through then serve sprinkled with brown sugar.
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