Welsh Cake Recipe (Savor the Flavors of Wales) (2024)

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.

Overview: How To Make Welsh Cakes?

Get ready for a taste sensation with these irresistible Welsh cakes! Picture a flaky, tender treat that practically melts in your mouth, generously studded with sweet currants and kissed with a delightful hint of mace. Trust us; you won’t be able to resist these little circles of joy!

For the baking adventure, you’ll need about 15 minutes of prep time and another 10 minutes in the cooking zone. These Welsh cakes reign supreme in the realm of desserts, belonging to the British and Welsh culinary traditions. The recipe makes around 15 of these heavenly cakes, each boasting a mere 125 calories.

Now, let’s dive into the magic of making them. In a bowl, blend together all-purpose flour, caster sugar, baking powder, mace, salt, and a dash of cinnamon. Add chilled lard and butter, working them in until you get a crumbly texture. Throw in dried currants, beaten egg, and a touch of milk to form a soft, non-sticky dough. After a quick chill in the fridge, roll out the dough, cut it into rounds, and cook these beauties on a buttered cast iron pan until golden brown on each side.

Here’s the finishing touch: while still warm, coat the Welsh cakes in a bowl of sugar for that extra sweetness. Trust us; these are best enjoyed warm, and if you need to reheat them, a pan, toaster, warmed oven, or a quick microwave stint will do the trick. Get ready to savor the goodness!

Try More Such Recipes!

• Fruit Cake
• Fresh Apple Cake
• Sopapilla Cheesecake
• Coconut Cake
• Spice Cake
• Chocolate Oreo Cake

Time for The Tips!

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Frequently Asked Questions (FAQs)

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