The Heritage of Welsh Cakes
Welsh Cakes have been a staple in Welsh households for centuries, traditionally cooked on a bakestone over an open fire. These portable treats were perfect for miners’ lunch boxes and remain a cherished part of Welsh culture today. The beauty of Welsh Cakes lies in their simplicity and the way they bring families together around the griddle, filling homes with their distinctive aroma.
Ingredients
Dry Ingredients:
- 225g plain flour (1¾ cups / 8 oz), sifted
- 1 teaspoon baking powder
- ¼ teaspoon mixed spice (or substitute with ½ teaspoon cinnamon plus pinch of nutmeg)
- 50g golden caster sugar (¼ cup / 1.8 oz), plus extra for dusting
Fat and Add-ins:
- 125g unsalted butter (½ cup / 4.4 oz), cold and diced
- 50g sultanas (⅓ cup / 1.8 oz) or golden raisins
Binding Ingredients:
- 1 large egg yolk
- 2 tablespoons whole milk (30ml / 1 fl oz)
For Cooking:
- Oil or butter for greasing the griddle
Instructions
Step 1: Prepare the Dry Mix
In a large mixing bowl, sift together the plain flour, baking powder, and mixed spice. Sifting ensures a light texture and even distribution of the leavening agent and spices throughout the flour. This step is crucial for achieving the characteristic tender crumb of authentic Welsh Cakes.
Step 2: Rub in the Butter
Add the cold, diced butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. This technique, similar to making pastry, creates the flaky texture that makes Welsh Cakes so special. Work quickly to prevent the butter from warming up too much.
Step 3: Add Sweet Elements
Stir in the sultanas and golden caster sugar, ensuring even distribution throughout the mixture. The sultanas will plump slightly during cooking, providing bursts of sweetness that complement the spiced dough perfectly.
Step 4: Form the Dough
Create a well in the center of the dry mixture. Add the egg yolk and milk to the well, then use a fork or knife to gradually bring the mixture together. Once it starts to form clumps, use your hands to gently bring it together into a soft, pliable dough. Avoid overworking the dough to maintain tenderness.
Step 5: Roll and Shape
Turn the dough onto a lightly floured surface and knead very gently for just a few seconds until smooth. Roll out the dough to approximately 1cm (½ inch) thick using a rolling pin. The thickness is important for even cooking and proper texture.
Step 6: Cut the Cakes
Using a 7.5cm (3-inch) round cutter or large cookie cutter, cut out the Welsh Cakes. Press straight down without twisting to ensure clean edges and proper rising. Gather the scraps, re-roll gently, and cut additional cakes until all dough is used.
Step 7: Heat Your Cooking Surface
Heat a griddle, cast-iron pan, or heavy-based frying pan over medium-low heat. The temperature is crucial – too hot and the outside will burn before the inside cooks; too cool and they won’t develop the characteristic golden color. Lightly grease the surface with oil or butter.
Step 8: Cook to Golden Perfection
Place the Welsh Cakes on the heated surface, leaving space between each one. Cook for 3-4 minutes on the first side until golden brown, then flip carefully and cook for another 3-4 minutes on the second side. They should feel firm to the touch and sound hollow when tapped.
Step 9: Cool and Serve
Transfer the cooked Welsh Cakes to a wire rack to cool slightly. While still warm, dust generously with golden caster sugar. Welsh Cakes are best served warm but can be enjoyed at room temperature.
Nutritional Information
Prep Time: 20 minutes
Cooking Time: 15-20 minutes
Total Time: 35-40 minutes
Makes: 12-14 cakes
Per Welsh Cake (approximate):
- Calories: 145
- Carbohydrates: 22g
- Protein: 3g
- Fat: 6g
- Fiber: 1g
- Sugar: 8g
- Sodium: 85mg
Recipe Variations and Substitutions
Spice Alternatives
Traditional mixed spice can be replaced with a combination of ground cinnamon, nutmeg, and allspice. For a more pronounced flavor, add a pinch of ground ginger or cardamom to the mix.
Fruit Variations
Sultanas can be substituted with currants, chopped dried apricots, or even mini chocolate chips for a modern twist. Candied peel adds a traditional touch, while dried cranberries provide tartness.
Flour Substitutions
For a wholemeal version, replace half the plain flour with wholemeal flour for added fiber and nuttiness. Self-raising flour can be used instead of plain flour and baking powder – simply omit the baking powder and use 225g self-raising flour.
Sugar Alternatives
Golden caster sugar provides the best flavor and texture, but regular caster sugar works well. For deeper flavor, substitute brown sugar for half the amount, though this will darken the cakes slightly.
Dairy-Free Option
Replace butter with vegan butter or solid coconut oil, and use plant-based milk instead of dairy milk. The texture remains remarkably similar with these substitutions.
Storage and Serving Suggestions
Welsh Cakes are best enjoyed fresh and warm, but they keep well for 3-4 days stored in an airtight container. They can be gently reheated on a griddle or in a low oven to restore their warmth and crispness.
Traditionally served with butter, Welsh Cakes are delicious on their own or accompanied by jam, honey, or clotted cream. They pair beautifully with tea or coffee and make an excellent afternoon treat or breakfast option.
Frequently Asked Questions
What is mixed spice and can I make my own? Mixed spice is a British baking blend typically containing cinnamon, allspice, nutmeg, and sometimes ginger or cloves. You can make your own by combining 1 tablespoon ground cinnamon, 1 teaspoon each of ground allspice and nutmeg, and ½ teaspoon ground ginger.
Why are my Welsh Cakes tough or heavy? Tough Welsh Cakes usually result from overworking the dough or cooking at too high a temperature. Handle the dough minimally and ensure your griddle is at medium-low heat. The butter should remain cold when rubbing in to create the proper texture.
Can I freeze Welsh Cakes? Yes, both cooked and uncooked Welsh Cakes freeze well. Freeze cooked cakes in an airtight container for up to 3 months, or freeze cut uncooked cakes on a tray before transferring to freezer bags. Cook frozen uncooked cakes directly from frozen, adding an extra minute per side.
What if I don’t have a griddle? A heavy-based frying pan, cast-iron skillet, or even a pancake pan works perfectly. The key is even heat distribution and temperature control. Electric griddles also work well if you have temperature control.
How do I know when they’re properly cooked? Welsh Cakes should be golden brown on both sides and feel firm when gently pressed. They should sound slightly hollow when tapped and the center should feel set rather than doughy. If unsure, cut one open to check that the center is cooked through.
These traditional Welsh Cakes bring a piece of Welsh heritage to your kitchen, offering a delightful treat that’s both simple to make and deeply satisfying. The combination of buttery pastry, sweet fruit, and warming spices creates a comfort food that transcends generations, making every bite a celebration of traditional British baking at its finest.
