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 great served cold or served hot. Usually simply dusted with a little bit of iced sugar, they taste very nice spread with butter or jam, or both. Basic ingredients are self raising flour, sugar, eggs, butter, raisins, currants and spices, mostly nutmeg and cinnamon. The point is to bake them on a frying pan, not in the oven.
There are several variations, and all are quite popular in this part of the world. The variation with an interesting name of Apple Dragon has similar ingredients, but with the addition of grated apples, and this makes it especially moist. Jam Split variation is very popular in southern areas of Wales. The cake is usually served with a bowl of a home-made jam.
Traditional recipe requires four hundred grams of flour, baking powder, one hundred and twenty grams of lard and the same amount of butter, one hundred and seventy five grams of sugar and only one egg. You should also add a pinch of salt and one hundred grams of currants. Add some nutmeg and cinnamon as well, according to your taste, and you can also add ginger.
The general principle is to mix the flour and dry spices with the fat, in one large mixing bowl. When the mixture forms crumbs, add all other ingredients, except milk. The mixture should be a little moister than a pie crust. You should add appropriate amount of milk until it becomes like that.
When you roll out the mixture, it can be one half to one inch thick. You should cut it into rounds. Originally, these rounds were maybe three inches wide, but you can make them smaller if you like. You will need one thick frying pan and just a little bit of fat to grease it. Bake your cake on both sides until golden brown and dust them with sugar.
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.
Traditional version called Piceary Moen contains regular flour and double amount of baking powder. It really is fluffy and delicious. In some regions people traditionally add fresh fruits, and in some they prefer dried ones, especially raisins. You will find nutmeg in most recipes, and some also contain coriander and cinnamon as well.
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 great served cold or served hot. Usually simply dusted with a little bit of iced sugar, they taste very nice spread with butter or jam, or both. Basic ingredients are self raising flour, sugar, eggs, butter, raisins, currants and spices, mostly nutmeg and cinnamon. The point is to bake them on a frying pan, not in the oven.
There are several variations, and all are quite popular in this part of the world. The variation with an interesting name of Apple Dragon has similar ingredients, but with the addition of grated apples, and this makes it especially moist. Jam Split variation is very popular in southern areas of Wales. The cake is usually served with a bowl of a home-made jam.
Traditional recipe requires four hundred grams of flour, baking powder, one hundred and twenty grams of lard and the same amount of butter, one hundred and seventy five grams of sugar and only one egg. You should also add a pinch of salt and one hundred grams of currants. Add some nutmeg and cinnamon as well, according to your taste, and you can also add ginger.
The general principle is to mix the flour and dry spices with the fat, in one large mixing bowl. When the mixture forms crumbs, add all other ingredients, except milk. The mixture should be a little moister than a pie crust. You should add appropriate amount of milk until it becomes like that.
When you roll out the mixture, it can be one half to one inch thick. You should cut it into rounds. Originally, these rounds were maybe three inches wide, but you can make them smaller if you like. You will need one thick frying pan and just a little bit of fat to grease it. Bake your cake on both sides until golden brown and dust them with sugar.
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.
Traditional version called Piceary Moen contains regular flour and double amount of baking powder. It really is fluffy and delicious. In some regions people traditionally add fresh fruits, and in some they prefer dried ones, especially raisins. You will find nutmeg in most recipes, and some also contain coriander and cinnamon as well.
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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