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.
These tasty little desserts can be served hot or cold, they can be dusted with iced sugar or spread with butter, marmalade or both. They usually contain simple ingredients, sugar, flour, raisins, currants and different spices, often nutmeg and cinnamon. They were traditionally prepared on a cast iron griddle placed on the fire.
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 Welsh cakes are made using 400 grams of self-raising flour, 120 grams of butter and the same amount of lard, 100 grams of currants, one egg and some milk. You have to add 150 to 200 grams of sugar, and some of your favorite spices. They usually add cinnamon and nutmeg, but you can also add coriander and ginger if you like.
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.
These tasty little desserts can be served hot or cold, they can be dusted with iced sugar or spread with butter, marmalade or both. They usually contain simple ingredients, sugar, flour, raisins, currants and different spices, often nutmeg and cinnamon. They were traditionally prepared on a cast iron griddle placed on the fire.
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 Welsh cakes are made using 400 grams of self-raising flour, 120 grams of butter and the same amount of lard, 100 grams of currants, one egg and some milk. You have to add 150 to 200 grams of sugar, and some of your favorite spices. They usually add cinnamon and nutmeg, but you can also add coriander and ginger if you like.
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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