Traditionally made in Wales, Welsh cakes are popular all over the country. They are known as bake stones, pics, or even pice bach, and they are special because they are prepared in a frying pan instead in the oven. Easy to prepare and tasty, they are just perfect as an afternoon snack or a nice little breakfast.
They taste just great as they are, just dust a little iced sugar on them. In some parts, people usually serve them with butter and jam, and you can spread both on your tasty little pancake like cake. They always contain flour, sugar and butter, with the addition of raisins, currants and aromatic spices such as nutmeg or cinnamon. Traditionally baked on a cast iron griddle, they can also be prepared on a thicker frying pan.
Apple Dragon variation is very moist, because it contains grated apples. Jam split is served split, spread with jam. There are so many variations already, but you can also design your own, using your favorite spices and adding different dried or fresh fruits in a mixture.
So, when you want to prepare traditional Welsh cakes, you will need 400 grams of flour, self raising or with baking powder added, 120 grams of lard and 120 grams of butter, 150 grams of sugar and 100 grams of currants. You will also need a little bit of salt and one egg, some milk and nutmeg and cinnamon. You can also add your favorite spices.
The preparation is very similar to making a pie. You should mix flour and spices with lard and butter, until your mixture forms small crumbs. Add sugar and other ingredients, and you can add some milk too, until you get a mixture a little bit moister than the one used for a pie.
When you roll out your pastry up to one inch thick, cut it in round forms, but you can cut it in other forms if you want. Your thick frying pan should be very slightly greased only, and quite hot. Cakes should be baked on both sides, until golden brown. Dust each with iced sugar and serve as they are, or with butter and jam.
Some use self raising flour instead. Some recipes contain more spices, and in some you will find currants and raisins, and even some fresh fruits. If you add more baking powder, the cakes will raise and become fluffier. Although you can use any pan, for this special purpose the best one is heavy cast iron one. You could also use more eggs, and you won't have to add milk in the mixture.
Piceary moen cakes contain regular flour instead of self-raising one, and you should add a baking powder in it. Some versions contain more or less sugar, some use beaten eggs or more different spices, and some contain fresh berries or dried fruits. All favorite spice is certainly nutmeg, although you can always add cinnamon instead.
Welsh cakes are easy to prepare and very tasty. They can be served hot or cold, and if you add some fresh fruits in the mixture, they will be even tastier. Although this cake is usually served dusted with sugar, with jam and butter, you won't make a mistake if you serve it with your favorite cream instead.
They taste just great as they are, just dust a little iced sugar on them. In some parts, people usually serve them with butter and jam, and you can spread both on your tasty little pancake like cake. They always contain flour, sugar and butter, with the addition of raisins, currants and aromatic spices such as nutmeg or cinnamon. Traditionally baked on a cast iron griddle, they can also be prepared on a thicker frying pan.
Apple Dragon variation is very moist, because it contains grated apples. Jam split is served split, spread with jam. There are so many variations already, but you can also design your own, using your favorite spices and adding different dried or fresh fruits in a mixture.
So, when you want to prepare traditional Welsh cakes, you will need 400 grams of flour, self raising or with baking powder added, 120 grams of lard and 120 grams of butter, 150 grams of sugar and 100 grams of currants. You will also need a little bit of salt and one egg, some milk and nutmeg and cinnamon. You can also add your favorite spices.
The preparation is very similar to making a pie. You should mix flour and spices with lard and butter, until your mixture forms small crumbs. Add sugar and other ingredients, and you can add some milk too, until you get a mixture a little bit moister than the one used for a pie.
When you roll out your pastry up to one inch thick, cut it in round forms, but you can cut it in other forms if you want. Your thick frying pan should be very slightly greased only, and quite hot. Cakes should be baked on both sides, until golden brown. Dust each with iced sugar and serve as they are, or with butter and jam.
Some use self raising flour instead. Some recipes contain more spices, and in some you will find currants and raisins, and even some fresh fruits. If you add more baking powder, the cakes will raise and become fluffier. Although you can use any pan, for this special purpose the best one is heavy cast iron one. You could also use more eggs, and you won't have to add milk in the mixture.
Piceary moen cakes contain regular flour instead of self-raising one, and you should add a baking powder in it. Some versions contain more or less sugar, some use beaten eggs or more different spices, and some contain fresh berries or dried fruits. All favorite spice is certainly nutmeg, although you can always add cinnamon instead.
Welsh cakes are easy to prepare and very tasty. They can be served hot or cold, and if you add some fresh fruits in the mixture, they will be even tastier. Although this cake is usually served dusted with sugar, with jam and butter, you won't make a mistake if you serve it with your favorite cream instead.
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