Welsh Cake Recipe

   Welsh Cake Recipe

Welsh Cakes

 

 

Welsh Cakes (pica ae y mean) are flaky, tender, soft as melt in your mouth beautify by currants are the best companion of the tea. Kids enjoy a lot this grandmother’s pass down the pristine recipe and nothing has been changed with the passes of time. Welsh cake or bake stones is an authentic traditional recipe of the Welsh, England has been popular since the late 19th century that has additional fat, sugar, and dried fruit baked on a griddle. Welsh cake can be best enjoyed with tea or coffee, like this cake a few more recipes you can make to enjoy with tea; Rava cake, Rice cake, Eccles Cake, Lemon Cake with Glaze All these are simple to make at home with easily available ingredients.

 

For the authentic taste of the Welsh cake these ingredients play an important role;

Caster Sugar: for the mouth melting must use caster sugar, granulated sugar won’t work as it takes time to melt and will give the grittier texture than smooth.

Mace: These days mace is not as common as earlier, I would suggest if you want to bring the authentic nostalgic aroma of the welsh cake do not substitute mace with cinnamon or nutmeg.

Use Lard: do not substitute the lard with other fat; it will affect the texture of these cakes, the most of the taste of welsh cake depends on this fact. Lard is the semi-solid white fat get by rendering the fatty tissue. It’s also classified as mono-saturated fat-rich as the same fatty acids that the lauded olive oil has.

 

Course: Dessert

Cosine: British, Welsh

Serving: 15 Welsh Cake

Prep Time: 15min

Cook Time: 10min

Total Time: 25 min

 

Ingredients:

 

250g plain flour or self-raising flour

100g caster sugar + more for coating

1/2 tsp mix spices ( cinnamon, mace, etc)

50g butter, into small cubes

50g lard, into small cubes

50g currant

1 egg, beaten

1 tbsp of milk

 

Direction:

 

Take a medium-size bowl combine all the dry ingredients; flour, sugar, baking powder, salt, cinnamon, and mace, add the butter and lard now using your fingers and mix until becomes coarse crumbs.

you can do this work in a food processor if you have otherwise it is best to do this job with your hands. Add the beaten egg, currants and mix well to form the dough add the splash of milk to make it soft and well-kneaded dough; it should not be sticky. Keep the dough in the refrigerator into the plastic wrap for about 30 minutes before work on the dough further.

 

Now take out the dough to make Welsh cake; roll the dough on the floured surface about 1/4 inch (5mm) thick and using a biscuits cutter cut out rounds or for the fun, you can use different shape cutters, gather the scrapes knead it to make remaining cakes further.

 

 

Welsh Cake before cooking

 

Heat the cast iron pan over the medium flame and grease it with the butter; add the cakes and cook both the side until turns lightly brown all this will take 3–4 minutes, adjust the flame if needed to prevent from burning outside before interior is done well. Allow them to cool for a few minutes to coat them with the sugar while still warm. Welsh cakes are best eaten a little warm. Reheat them into the oven or in the microwave for a few secs.

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