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.
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.
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 preparation is very similar to making a pie. You should mix flour and spices with lard and butter, until your mixture forms small crumbs. Add sugar and other ingredients, and you can add some milk too, until you get a mixture a little bit moister than the one used for a pie.
When you roll out your pastry up to one inch thick, cut it in round forms, but you can cut it in other forms if you want. Your thick frying pan should be very slightly greased only, and quite hot. Cakes should be baked on both sides, until golden brown. Dust each with iced sugar and serve as they are, or with butter and jam.
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 easy to prepare and very tasty. They can be served hot or cold, and if you add some fresh fruits in the mixture, they will be even tastier. Although this cake is usually served dusted with sugar, with jam and butter, you won't make a mistake if you serve it with your favorite cream instead.
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.
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 preparation is very similar to making a pie. You should mix flour and spices with lard and butter, until your mixture forms small crumbs. Add sugar and other ingredients, and you can add some milk too, until you get a mixture a little bit moister than the one used for a pie.
When you roll out your pastry up to one inch thick, cut it in round forms, but you can cut it in other forms if you want. Your thick frying pan should be very slightly greased only, and quite hot. Cakes should be baked on both sides, until golden brown. Dust each with iced sugar and serve as they are, or with butter and jam.
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 easy to prepare and very tasty. They can be served hot or cold, and if you add some fresh fruits in the mixture, they will be even tastier. Although this cake is usually served dusted with sugar, with jam and butter, you won't make a mistake if you serve it with your favorite cream instead.
