Hey there, it’s Anne from “beyondthebayoublog,” and today I’ve got something special brewing in my kitchen – the Welsh Cake Recipe. Having spent years in the restaurant scene, I’ve always been drawn to the simple joys of homemade treats, and this one’s a winner.
These Welsh cakes are like a warm hug for your taste buds. I stumbled upon this gem during my culinary adventures, and now it’s a regular on my home menu. Today, I’m sharing my go-to recipe with you.
No fancy ingredients just good flour, sugar, and a touch of magic. It’s the comfort food that makes any day a tad brighter. So, join me in the kitchen, and let’s whip up these irresistible Welsh cakes together. Trust me, once you try them, you’ll return for more such recipes like Chantilly Cake or Keto Carrot Cake.
What Are Welsh Cakes?
Welsh cakes: These delightful treats are like little circles of joy, known as bakestones or “picau ar y maen” in Welsh. Picture them as flat, round goodies that share a resemblance with griddle scones.
So, what’s in these tasty treats? Well, it’s a classic combo of flour, lard, sugar, and dried currants, spiced up with a touch of cinnamon and mace. The magic happens on a griddle or a hefty skillet, giving them that perfect combo of crispy outside and soft inside. Once they’re cooked to perfection, a sweet sugar coating is the final touch before they’re served up all warm and delightful.
Why are they such a big deal? Welsh cakes aren’t just any snacks – they’re a cherished part of Welsh culinary history. Whether it’s a regular day treat or a special celebration for something like St. David’s Day, these little rounds of happiness are always a hit.
Try More Such Recipes!
Delicious Welsh Cakes Recipe
Equipment
- Rolling Pin
- Mixing Bowl
- Cooling Rack
- Fork
- Round Cookie Cutter
Ingredients
- 2 cups all-purpose flour
- 1/3 cup caster sugar
- 1 teaspoon baking powder
- 1/2 teaspoon ground mace
- 1/4 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 2 ounces lard
- 2 ounces butter
- 1 large egg
- 1/2 cup dried currants
- 2-3 tablespoons milk
- granulated sugar for finished cakes
Instructions
- In a bowl, mix together flour, sugar, baking powder, salt, mace, and cinnamon.
- Use your fingers or a food processor to blend in lard and butter until the mixture looks like coarse crumbs.
- Stir in currants to the mixture. Add the beaten egg to the mix and work it in. If needed, add a bit of milk until you have a soft, non-wet, and non-sticky dough.
- Wrap the dough and chill it in the fridge for 30 minutes. Roll out the chilled dough on a floured surface to about 1/4 inch thick.
- Use a biscuit cutter to cut out rounds. Collect and re-roll any scraps to cut more rounds. Heat a cast-iron pan over medium heat, lightly buttering it.
- Cook the cakes for 3-4 minutes on each side until lightly browned. Adjust heat as needed. Let the Welsh cakes cool for a minute.
- While still warm, coat all sides in sugar by placing them in a small bowl.
- Enjoy the Welsh cakes while slightly warm. Reheat in a pan, toaster, warmed oven, or quickly in the microwave if in a hurry.
Nutrition
Time for The Tips!
- Chill that Dough: After giving your dough a good mix, let it chill in the fridge for about 30 minutes. It might seem like a small step, but it does wonders for that perfect texture – trust me on this.
- Non-Stick Surface is Your Pal: When rolling out that dough, do it on a floured or non-stick surface. It’ll save you from a sticky situation and make your life a whole lot easier.
- Mind the Heat: When cooking on that trusty cast iron pan, keep an eye on the heat. Too high, and you risk burning the outside before the inside gets its magic done. Aim for that sweet spot of 3-4 minutes per side.
- Sugar Coating Magic: Don’t skip the sugar coating step. While the Welsh cakes are still warm, toss them in sugar – it’s like giving them a cozy blanket of sweetness.
- Fresh is Best: These Welsh cakes are the champs when they’re a bit warm. So, try to gobble them up fresh. If you’re reheating, a quick stint in the pan, toaster, oven, or microwave will do the trick.
