Basic Welsh cake recipe
(see below basic recipe for Ieuan’s recipe)
2 cups all purpose flour
2 1/4 tsp baking powder
1/2 cup cold unsalted butter (pinch of salt)
1/4 cup sugar
1/3 cup currants or raisins
1/2 tsp vanilla
1/2 tsp of any of the following spices: cinnamon, allspice,
Whisk together flour, baking powder and spices. Cube the butter and rub into the flour until it resembles coarse breadcrumbs. Stir in the sugar and dried fruit. Mix with beaten egg and vanilla to make a light dough that holds together well. Don’t over mix.
Roll out on floured surface to 1/2 ” thickness. Cut into rounds with 3″ cutter.
Lightly butter a griddle or large, heavy skillet. Heat until butter sizzles slightly (medium hot). Cook Welsh cakes in batches from 3 to 5 minutes on each side until golden brown.
Eat while still warm with a nice hot cup of good Welsh tea!
Ieuan’s recipe as sent to me via WhatsApp
“8 oz flour, self rising or with baking powder added to plain
4oz unsalted butter, a small pinch of salt can be added if wished
a little vanilla (I use vanilla paste)
(In old Welsh recipes mixed spices are added but I don’t like them)
Mix butter and flour lightly as for pastry but don’t overwork as the result will be leathery
Add sugar, raisins and flavours of your choice
Add beaten egg and mix lightly
Roll out to approx 5mm. Cut into rounds with 4″ cutter.
Preheat pan and add small amount of butter which should sizzle gently
If it turns brown quickly – too hot, no sizzle – too low.
Three minutes on each side should render them a light golden colour
Experience with baking them will improve the outcome.”
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