Teisen Cariad – A Traditional Welsh Recipe For A ‘Love Cake’
Teisen Cariad, literally “Love Cake” in Welsh, is a traditional Welsh apple and sponge cake baked in a thin shell of sweet shortcrust pastry. In Celtic tradition apples are often associated with love and desire; this light, gently spiced cake celebrates that connection. Historically it was made for a special person, at weddings, or for Valentine’s Day, and remains a charming, old-fashioned dessert.
This recipe produces a tender sponge layered over a smooth apple purée, all encased in a buttery pastry. A simple lemon icing and a dab of strawberry jam cut into a heart shape make it visually appealing. Serve slices with a spoonful of lightly whipped cream for a classic presentation.
Teisen Cariad (Love Cake) Recipe
Use a shallow 20cm (8 inch) cake tin with a removable base for easy removal and neat presentation. The recipe below includes straightforward steps, plus a few tips to help you get a reliable result even if you are new to pastry or baking sponges.
Recipe Ingredients:
Apple Purée
- 500g apples (peeled, cored and sliced)
- 50g caster sugar
- 1/4 tsp ground cinnamon
Sponge
- 85g caster sugar
- 85g butter, softened
- 2 eggs
- 115g plain flour
- 1 tsp baking powder
- Finely grated rind of 1 lemon
Shortcrust Pastry
- 225g plain flour
- 115g butter, cold and cubed
- 115g caster sugar
- a little milk to bind (about 1–2 tbsp)
- Finely grated rind of 1/4 lemon
Icing
- 70g icing sugar
- about 1/4 tsp lemon juice
- about 1/4 tsp water
To Serve
- 1 tbsp strawberry jam
- heart-shaped cutter
- 75 ml double (heavy) cream, lightly whipped
Method:
1. Make the apple purée: place the sliced apples in a saucepan with 50g caster sugar and a splash of water. Gently stew over a low to medium heat until the apples are soft, about 10–15 minutes. Stir in the ground cinnamon, then push the cooked apples through a fine sieve or mash until smooth to make a purée. Allow to cool completely.
2. Prepare the pastry: rub the cold butter into the flour until the mixture resembles fine breadcrumbs. Stir in the caster sugar and lemon zest. Add just enough milk to bind into a firm dough. Wrap the dough and chill in the fridge for about 20 minutes. Roll the pastry out thinly on a lightly floured surface.
3. Line the tin: butter a shallow 20cm cake tin with a removable base. Gently press the rolled pastry into the base and up the sides, trimming any excess. Prick the base lightly with a fork. Spread the cooled apple purée evenly over the pastry base.
4. Make the sponge: in a mixing bowl, cream the softened butter with the caster sugar and the grated rind of the remaining lemon until light and fluffy. Beat in the eggs one at a time, then fold in the flour and baking powder until just combined. Spread the sponge batter carefully over the layer of apple purée, smoothing the top.
5. Bake: preheat the oven to 190°C (375°F). Bake the cake for about 30–35 minutes, until the sponge is springy and a skewer inserted into the centre comes out clean. The sponge may continue to cook slightly after removal from the oven, so avoid over-baking.
6. Ice and finish: allow the cake to cool in the tin for a few minutes, then remove the outer ring and the base. Make the icing by mixing the icing sugar with a little lemon juice and water to a smooth, pourable consistency. While the cake is still slightly warm, spread a thin layer of icing over the surface and let it set.
7. Decorate: place a heart-shaped cutter on the set icing and dab a little strawberry jam inside to form a heart. Alternatively, pipe a small heart of jam or use a small offset spatula to create the shape. Finish by serving slices with a spoonful of lightly whipped double cream.
Tips, Variations and Storage
- Use eating apples that hold their shape and flavour when cooked, such as Braeburn, Gala or similar varieties.
- If you prefer a spiced variation, add a pinch of nutmeg to the sponge or a little vanilla extract to the apple purée.
- To make ahead: the cake keeps well in an airtight container for up to 2 days at room temperature. Add the whipped cream just before serving.
- For a firmer pastry base, blind-bake the lined tin for 8–10 minutes before adding the apple purée and sponge.
Teisen Cariad is a simple, comforting Welsh classic. Its combination of buttery pastry, smooth apple purée and a light lemon-scented sponge makes it an ideal dessert for celebrations or a cozy teatime treat.