TEISENNAU ABERFFRO / ABERFFRAW CAKES

Ingredients:for 6 Cakes:
 
6 oz (150g) Flour.
4 oz  (100g) Butter.
2 oz (50g) Castor sugar.
 
Cooking Instructions:

1. Melt the butter in a basin and beat in the sugar.
2. Gradually add the flour, mixing well with a warm spoon, roll out thinly on a floured board and cut into rounds.
3. Cook in a moderate oven (375°F/190C or mark 5) for 15 minutes or until golden-brown.
4. Serve sprinkled with sugar and with whipped cream and raspberry jam.

ABERFFRAW CHEESECAKE

Ingedients:

The base:
4 oz (100g) of butter.
12 oz (350g) of Berffro biscuits - finely crushed.
1 tablespoon (15ml)  of whisky.

The filling:
8 oz (250g) of cream cheese -  whipped.
2 oz (50g) of caster sugar.
10 fl oz (300ml) of double cream.
1 tablespoon (15ml) of whisky.

The top layer:
8 oz (250g) of strawberries.
2 tablespoons (30ml) of honey.
3 teaspoons (15ml) of arrowroot.
1 level teaspoon (5ml) of caster sugar.
5 fl oz (150ml) of whipped cream.
2 tablespoons (30 ml) of whisky .

Method:

The base:
Melt the butter in a saucepan, add the whiskey and biscuits.
Mix well and press into a loose bottomed cake tin.
Chill in a fridge for around half an hour.

The filling:
Beat the cream cheese and sugar together.
Whip the cream and whiskey until you get soft peaks and add to the cream mixture. Mix well.

The top layer:
Leave the strawberries to steep in the honey and whiskey for around half an hour.
Strain the strawberries and keep 4 fluid ounces of the juice, more whiskey might need to be added to get 4 fluid ounces.
Mix the arrowroot in 2 fluid ounces of the juice to create as paste.
Heat the sugar with the remaining juice until boiling point and then add the arrowroot paste. Mix until it thickens and is shiny.
Add the strawberries and leave the mixture to chill.
Spread the mixture over the filling.

Whip the cream with 1 tablespoon of whiskey until you get soft peaks and decorate the cheesecake.

Sprinkle 1 tablespoon of whiskey over the cake before serving

TEISEN SIR FON / ANGLESEY CAKE

This is a simple fruit cake that is popular on the Isle of Anglesey.

Ingredients:

8oz (250g) self-raising flour.
3oz (80g) mixed fruit.
1 egg.
Pinch salt.
3oz (80g) butter.
3oz (80g) sugar.
3 tablespoon (50ml) milk.

Cooking Instructions:

1. Cream together the butter and the sugar.
2. Beat the egg and blend into the butter and sugar mixture.
3. Add the fruit and enough milk to give a soft dropping consistency and then place into a greased baking tin.
4. Pre-heat oven to 375F/190C or gas mark 5 and cook for 45 minutes.