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.
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.
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 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.
Another version contains only butter instead of a mixture of butter and lard, and two eggs instead of one, but it is very similar to the first one. Some use more spices, and some use more baking powder. When you use more baking powder, the cakes are much thicker and lighter. The important thing is to use thicker pan, and you will easily make perfect desserts.
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 so easy to make and so tasty everyone can make some for breakfast, for example. They taste great with jam and butter, but you should try eating them with butter Scotch cream, you won't be disappointed. Perfect little afternoon snacks, these simple desserts are really interesting.
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.
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.
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 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.
Another version contains only butter instead of a mixture of butter and lard, and two eggs instead of one, but it is very similar to the first one. Some use more spices, and some use more baking powder. When you use more baking powder, the cakes are much thicker and lighter. The important thing is to use thicker pan, and you will easily make perfect desserts.
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 so easy to make and so tasty everyone can make some for breakfast, for example. They taste great with jam and butter, but you should try eating them with butter Scotch cream, you won't be disappointed. Perfect little afternoon snacks, these simple desserts are really interesting.
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