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.
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 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.
Take a large mixing bowl and mix flour, spices and lard and butter together, until you form crumbs. Now it is the time to add sugar and other ingredients. Your mixture should be similar to pie pastry, or a little bit moister. If you need, add some milk in it.
When you roll out the mixture, it can be one half to one inch thick. You should cut it into rounds. Originally, these rounds were maybe three inches wide, but you can make them smaller if you like. You will need one thick frying pan and just a little bit of fat to grease it. Bake your cake on both sides until golden brown and dust them with sugar.
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.
Traditional version called Piceary Moen contains regular flour and double amount of baking powder. It really is fluffy and delicious. In some regions people traditionally add fresh fruits, and in some they prefer dried ones, especially raisins. You will find nutmeg in most recipes, and some also contain coriander and cinnamon as well.
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.
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 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.
Take a large mixing bowl and mix flour, spices and lard and butter together, until you form crumbs. Now it is the time to add sugar and other ingredients. Your mixture should be similar to pie pastry, or a little bit moister. If you need, add some milk in it.
When you roll out the mixture, it can be one half to one inch thick. You should cut it into rounds. Originally, these rounds were maybe three inches wide, but you can make them smaller if you like. You will need one thick frying pan and just a little bit of fat to grease it. Bake your cake on both sides until golden brown and dust them with sugar.
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.
Traditional version called Piceary Moen contains regular flour and double amount of baking powder. It really is fluffy and delicious. In some regions people traditionally add fresh fruits, and in some they prefer dried ones, especially raisins. You will find nutmeg in most recipes, and some also contain coriander and cinnamon as well.
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.
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