Traditional Welsh cakes recipe (2024)

FAQs

Why are my Welsh Cakes hard? ›

Why did my Welsh cakes turn out hard, dry or crumbly? If your Welsh Cakes turned out hard, dry or crumbly, your mixture was probably not wet enough. Next time, add a little bit of milk so the mix is softer.

When you look at this recipe you will see how similar it is to a scone. The only real difference is that less milk is used in the Welsh Cake batter because you want a dough that can be easily rolled and cut into rounds.

These are somewhat similar in appearance to Eccles Cakes but Welsh Cakes are a bit flatter than an Eccles Cake and unlike an Eccles Cake, Welsh Cakes are not filled. In order to make Welsh Cakes, these must be made on a griddle or a bake stone. Once you get the hang of cooking these, it's literally a piece of cake!

You can try any of the following: adding a 1 oz. package of pudding (any flavor that complements the cake's flavor profile), adding 1-2 egg yolks (along with the eggs called for on the box), or substituting milk for the water called for on the box.

Cakes may be eaten straight from the package however most people prefer them warmed. Warming takes 8-10 seconds for one cake in a 1500W microwave, 10-12 seconds for a whole pack. If heating in an oven, 2-3 mins @ 275 will usually do. Some folks tell us they toast the cakes and we like that too.

Welsh Cakes or Pice ar y maen are a Welsh teatime treat. The recipe has been passed down through generations and is still as popular as ever. In Wales welsh cakes are also known as griddle cakes or bakestones because they are traditionally cooked on a bakestone (Welsh: maen, lit. 'stone' or Welsh: planc, lit.

Welsh cakes

Perhaps the best-loved of all Welsh treats, these small, circular cakes are dusted in sugar and provide the perfect accompaniment to a hot cup of tea. Traditionally cooked on a bakestone, Welsh cakes can also contain sultanas and chocolate chips for a sweeter twist on the original recipe.

Fairy cakes are not, as their name might imply, themed cakes designed and decorated to the liking of fantasy and sci-fi fans. They are, simply stated, smaller versions of cupcakes. They're widely popular in the UK, and tend not to pile on the icing in the same way that American bakers do with cupcakes.

When Oliver Cromwell gained power in 1650 A.D., both the wakes and the eating of Eccles Cakes were banned due to the Puritan belief that they both had pagan connections. On the other hand, maybe the powers that be in London, did not want their Northern subjects to have too much of a good thing!

A sad cake is essentially a round of unsweetened pastry which has had currants rolled into it and was traditionally made with leftovers as a cheap sweet treat – hence the forlorn moniker.

What is a blackburn cake? ›

The Blackburn cake is named after the town of Blackburn and is made with stewed apples in place of currants. In East Lancashire, a cake known as a "sad cake", can be found in the Darwen, Blackburn, Accrington, Burnley, Colne, Nelson, Padiham areas and throughout the Rossendale area.

Method. Cook them on a bakestone, crepe maker or in a heavy frying pan on a low heat. When ready, dust them with sugar and cinnamon and enjoy!

The Argentinian Welsh cake, sometimes known as "budin gales" or "torta galesa" originates from early Welsh settlers who arrived in the Chubut river region of Argentina. The settlers made a cake with dried fruits, fat and sugar to provide a source of food that was high in calories and kept well.

According to Doug Windsor, the former national chef of Wales, the two cakes are made in a different way. He explained: "A Welsh cake is made from a dough, while a drop scone is made from a batter and is more of a pancake," he said.

This can be avoided by setting the right temperature. Cake becomes hard when the temperature set is incorrect or less. Try baking a cake between 180 degrees to 220 degrees, depending on the type of cake and if it still happens, then you should reduce the quantity of the batter.

If your cake is hard, the problem probably lies in the beating. The butter must be beaten well in the early stages to give the mixture enough air for a light and fluffy texture. To achieve this the butter must be lukewarm and therefore not too hard.