Welsh Cakes with a twist!

Welsh Cakes are a hybrid between a biscuit and scone, even though it says cake in the title!  The mixture is very similar to that of a scone, but is ‘baked’ on a bakestone like an English Muffin.  The basic recipe consists of flour, sugar, eggs, butter, lard or vegetable fat, eggs and a little milk.  Currants, mixed spice and nutmeg are then added and are the traditional elements of a Welsh Cake.

I grew up eating Welsh Cakes or ‘Pice’ (pick-eh) as we’d say in Wales.  The translation for Welsh Cakes is ‘Picau ar y Maen’, which means effectively cakes cooked on the bakestone.

Today I decided that I would make two different types of Welsh Cakes, both of which I’m very happy with and have gone down very well with the family!  My two Welsh Cake recipes with a twist are:  Dark Chocolate, Orange & Ginger and White Chocolate, Raspberry & Cardamom.  Each recipe will make 25-30 Welsh cakes and the method is the same for both variations.  Happy Baking!

Dark Chocolate, Orange & Ginger Welsh Cakes

  • 225g Self-Raising Flour
  • 30g Lard or Vegetable Fat, cold and cubed
  • 70g Salted Butter, cold and cubed
  • 110g Caster Sugar
  • 100g Dark Chocolate Chips
  • 35g Candied Orange Peel, finely chopped
  • Zest of 1 large Orange
  • 1 heaped teaspoon of Ground Ginger
  • 1 large Egg, beaten with a little milk
  • 1/2 tablespoon of Golden Syrup

Method

1. Sift the flour and spices into a large bowl and rub the lard and butter into the flour until the mixture looks like large breadcrumbs.

2. Mix in the sugar, fruit and chocolate chips and then add the beaten egg and golden syrup. (Tip: Heating the syrup slightly will make it is easier to mix into the other ingredients)

3. Bring the mixture together in the bowl until it forms a dough – try not to over work the mixture.  (Tip: I use a butter knife until it starts to come together and then use my hands to gently make it into a ball.)

4. Tip the dough onto a lightly floured surface and roll out/flatten to 1cm thickness.  I do this in two batches so that it’s easier to handle the dough.

5. Place your bakestone or heavy frying pan on the hobs to a low heat.

6. Cut out into 2 inch rounds, grease your bakestone/frying pan with a little butter and cook your Welsh Cakes until they are a ‘nut brown’.

7. Don’t over-crowd the pan and grease the pan in between every batch.

8. Once baked, sprinkle liberally with sugar and serve.

9. Can be served warm from the bakestone or cold.

IMG_1530

Welsh Cakes cooling on the rack with a dusting of caster sugar.

Here’s the ingredients list for the White Chocolate, Raspberry & Cardamom Welsh Cakes:

  • 225g Self-Raising Flour
  • 30g Lard or Vegetable Fat, cold and cubed
  • 70g Salted Butter, cold and cubed
  • 110g Caster Sugar
  • 100g White Chocolate Chips
  • 1 Tube of freeze dried Raspberries (6g)
  • 10-12 Cardamom Pods, discard the outer shell and grind the black pods inside
  • 1 large Egg, beaten with a little milk
  • 1/2 tablespoon of Golden Syrup

Method is the same as above.

IMG_1529

Welsh Cakes browning on the bakestone.

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2 responses to “Welsh Cakes with a twist!

  1. Two quick questions. Are freeze dried raspberries much better than fresh? I don’t know where to buy those! And I’ve never really had a taste for white chocolate, but rasperry and cardomom cakes sound delicious. Do you think I could just leave the chocolate out, or do I need to replace it with something? Thanks for the recipe!

    • Hi Deian, Fresh raspberries add too much moisture, either use freeze dried or just dried fruit and absolutely fine to leave out the white choc…however I too am not a fan but find that the cardamom balances the flavour. You could of course add less or use dark choc, but no choc too will be good.

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