Cuisine of Ceredigion a traditional cake made at this time, which is flavoured with caraway seeds. The Threshing Cake, or Cacen Ddyrnu, is a traditional cake made at threshing time and uses buttermilk and bacon fat, which are always available on Welsh farms. Teisen Carawe, or Seed Cake, is another cake using caraway seeds. It is one of the oldest of the Welsh egg-raised cakes and is traditionally associated with chapel and Sunday tea in the parlour. An old Ceredigion recipe is Christmas Cake, or Teisen Ddu Nadolig, which typically includes some home brewed ale. Commercial bakeries developed in urban areas during the
Press cake Press cake A press cake or oil cake is the solids remaining after pressing something to extract the liquids. Their most common use is in animal feed. Some foods whose processing creates press cakes are olives for olive oil ("Orujo (olive waste)"), peanuts for peanut oil, coconut flesh for coconut cream and milk ("sapal"), grapes for wine ("pomace"), apples for cider ("pomace"), and soybeans for soy milk (used to make tofu) (this is called soy pulp) or oil. Other common press cakes come from flax seed (linseed), cottonseed, and sunflower seeds. However, some specific kinds may be toxic, and are