Welsh cakes are traditional desserts in Wales, but are prepared in other parts of the UK as well. These cakes are often called bake stones or Pics. Originally, they were called pice bach or reisen radells. In any case, they are really a perfect choice for a tasty little breakfast you will certainly enjoy.
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.
If you prefer moister cakes, add some grated apples in your mixture. This particular version is sometimes called Apple Dragon. This way the cake will be moist longer. If you prefer having your cakes with generous amounts of your favorite jam, this version is especially popular in South Wales, and called Jam Split.
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.
Roll out the mixture on a floured board, up to one inch thick, and cut it into rounds. Place your cakes on a slightly greased, hot iron frying pan, and bake them until golden brown. Turn them over and bake the other side. When baked, dust with iced sugar and serve with jam and butter.
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 really very simple but tasty little snacks. They taste great freshly prepared and hot, but you won't be disappointed when you try them later on. Although they are traditionally simply dusted with sugar, or served with butter and jam, you could try serving them with butter cream or even chocolate.
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.
If you prefer moister cakes, add some grated apples in your mixture. This particular version is sometimes called Apple Dragon. This way the cake will be moist longer. If you prefer having your cakes with generous amounts of your favorite jam, this version is especially popular in South Wales, and called Jam Split.
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.
Roll out the mixture on a floured board, up to one inch thick, and cut it into rounds. Place your cakes on a slightly greased, hot iron frying pan, and bake them until golden brown. Turn them over and bake the other side. When baked, dust with iced sugar and serve with jam and butter.
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 really very simple but tasty little snacks. They taste great freshly prepared and hot, but you won't be disappointed when you try them later on. Although they are traditionally simply dusted with sugar, or served with butter and jam, you could try serving them with butter cream or even chocolate.