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    You are in: Home / Recipes / Teisen Cnau Cyll Gwent (Gwent Hazelnut Sandwich) Recipe
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    Teisen Cnau Cyll Gwent (Gwent Hazelnut Sandwich)

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Mia in Germany's Note:

    From a Welsh cake recipe collection purchased in Wales in 1992. The description says: On a farm near Chepstow in 1796, Anne Hughes, the farmer's wife, wrote a diary of the year's day-to-day events of which she was the loving, practical hub. The diary includes many recipes, all imprecise in our present-day terms but capable of interpretation. Attributed to Cousin Floe, this rich hazelnut sponge recipe was intended to be cut up "in diverse shapes", but to any mind it is better left whole. The toasted hazelnuts are what makes the cake special.

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    Serves: 1



    Units: US | Metric


    1. 1
      Toast the hazelnuts, let cool and then chop finely.
    2. 2
      Preheat oven to 375°F.
    3. 3
      Beat butter and sugar together until creamy.
    4. 4
      Add eggs and flour alternatively.
    5. 5
      Divide the batter between two shallow equal tins, sprinkle with chopped hazelnuts and bake at 375 F for about 30 minutes.
    6. 6
      Let cool on wire racks, then sandwich with either jam only or a mix of whipped cream and jam.

    Ratings & Reviews:


    Nutritional Facts for Teisen Cnau Cyll Gwent (Gwent Hazelnut Sandwich)

    Serving Size: 1 (611 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2547.5
    Calories from Fat 1435
    Total Fat 159.4 g
    Saturated Fat 66.9 g
    Cholesterol 801.8 mg
    Sodium 1026.8 mg
    Total Carbohydrate 243.2 g
    Dietary Fiber 12.3 g
    Sugars 117.9 g
    Protein 48.0 g

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