TEISEN LAP CAKE, also known as “wet cake” or “moist cake”. The name describes the texture of the cake as the word llap (rarely used these days in Welsh) means moist or wet. This Welsh farmhouse classic was traditionally baked on a plate, and is best served with a lovely cup of tea. We’ve pimped up the traditional recipe a little and added extra zest and zing with a glaze of our Seville Orange Marmalade

A perfect sweet, buttery and melt in the mouth Very Jammy Biscuit!

We used our own Black Mountains Preserves tangy Damson and Orange luxury preserve but these can also be made using a favourite ruby red preserve.

Scones are best eaten on the same day, our recipe here is for a plain scone but you can always add approx 75g of your favourite dried fruit too. Serve with jam and cream!