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Regional Cakeathon W: Welsh Cakes

Story location: Home / food_and_drink / a_to_z /
05/Jul/2015

Most of the recipes I've done so far have been named after towns or regions. This is the first one named after an entire country, one in which I lived and/or worked for over 10 years.

Welsh Cakes

The recipe I followed was the average of several ones:

  • 8oz self raising flour
  • 4oz butter
  • 3oz sugar
  • ½ mixed spice
  • 1 egg
  • sultanas/dried fruit
  • a splash of milk

I put the flour and butter in a food processor and pulsed until it formed breadcrumbs. I then added the mixed spice and sugar and pulsed a few more times before tipping the mixture into a bowl. I added the fruit (a handful of sultanas and mixed berries) and egg and mixed well. I put a small splash of milk in to help it form a dough.

Traditionally, Welsh Cakes are cooked on a flat griddle (another name for them is Bakestones). I cooked them on our pizza stone for about 3-4 minutes each side.

It's been a few years since I ate a welsh cake (the last time I went to Cardiff) so I can't remember exactly how these compare. They tasted ok to me.



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