Welsh Cakes Recipe - easy to follow recipe | The Worktop (2024)

FAQs

Why do my Welsh Cakes fall apart? ›

If there are loads of crumbly bits its probably too dry. You want to be aiming for a nice soft dough that stays together but isn't sticky and messy!

Welsh cakes (Welsh: picau ar y maen, pice bach, cacennau cri or teisennau gradell), also bakestones or pics, are a traditional sweet bread in Wales. They have been popular since the late 19th century with the addition of fat, sugar and dried fruit to a longer standing recipe for flat-bread baked on a griddle.

Welsh Cakes have been tea-time favourites in most parts of Wales since the second half of the nineteenth century. They were usually cooked on a bakestone and the Welsh names given to these cakes were usually based on the different regional Welsh name for the bakestone.

Scones are usually larger and baked, and originate from Scotland. Welsh cakes are round, small, flat, and cookie/biscuit-like, and they are cooked on a flat griddle. Welsh cakes are usually made with currants. Scones might or might not contain currants.

After you have flipped them, you want to look for that gooey line in the middle of each Welsh cake. If you don't have this and cook them for too long on either side, they're going to be rock hard the next day.

Welsh·​wom·​an ˈwelsh-ˌwu̇-mən. ˈwelch- : a woman who is a native or inhabitant of Wales.

Welshwoman in British English

(ˈwɛlʃwʊmən ) nounWord forms: plural Welshwomen. a woman who is a native or inhabitant of Wales.

mochyn coed ('tree pig'), pryf lludw ('ash bug'), granny grey in Wales.

How to serve your Welsh cakes. I suggest eating these warm, either straightaway or reheated in the toaster. Traditionally I believe these are eaten just as they are, or of course you can add a topping such as butter or jam. I'm thinking now that peanut butter might work on these too, or even chocolate spread!

Welsh cakes can be eaten hot or cold, though the vast majority of Welsh people will tell you how to eat Welsh cakes is eating them while they're still warm. You can heat them up easily in a pan, toaster oven, standard oven, or even your microwave.

What cake did Churchill like? ›

This cake was one of Winston Churchill's favourites. It was baked by his longstanding cook, Georgina Landemare, who catered for him during the Second World War at Downing Street and then at his family home, Chartwell in Kent.

Cook the Welsh cakes in batches, for about 3 mins each side, until golden brown, crisp and cooked through. Delicious served warm with butter and jam, or simply sprinkled with caster sugar.

Cawl, pronounced "cowl", can be regarded as Wales' national dish. Dating back to the 11th century, originally it was a simple broth of meat (most likely lamb) and vegetables, it could be cooked slowly over the course of the day whilst the family was out working the fields.

They were usually called Pica ar y Maen in south Carmarthenshire, West Glamorgan and South Glamorgan. In English, they would be called 'bakestone cakes' or simply 'bakestones'.

Several steps can be taken to prevent cakes from sinking in the middle. Eensure the oven is fully preheated, avoid frequent opening during baking, use correct ingredient measurements, mix thoroughly, avoid overmixing, bake on the center rack, and avoid underbaking.

Mixing properly can be a tricky dance. You need to incorporate enough air during the creaming process to achieve a light and fluffy cake, without over or undermixing. Incorporate too little air and your cake won't rise enough. Too much air and your cake will collapse because it simply can't hold onto all that air.

Cakes crumble because they've dried out too much. From years of baking, I know that dry cakes happen for one of two reasons; using too much of your dry ingredients or over-baking your cake.