Wednesday, 10 August 2011

Guest posting: A Greedy Tribute to the Welsh Cake





When Nicki off of the lovely Cardiff Bites blog asked for guest posts to celebrate her fifth blogging anniversary this month I thrust my hand in the air and exclaimed 'oh, oh, me! me me!!!' in the manner of a small overexcited schoolchild who knows the answer in class. I just about resisted adding 'miss! miss! miss!' as I leapt up from my small plastic chair. 


Nicki has very kindly just published my post on her blog: a tribute to the unassuming Welsh Cake. This led to a brilliant twitter exchange last Sunday full of lovely people debating who's Mam/Nain/Mamgu (Mum/Nana/Granny) makes the best Welsh Cakes.  


To summarize this most tasty of debates: Welsh Cakes rock. Indeed, it is an unassuming, humble and unpretentious cake. No snazzy, rich icing and razzle-dazzle decorations here, thank you very much. My hungry testimonial to this mighty Welsh baking icon continues right here over on Nicki's blog but here's the recipe:



Welsh Cakes
Ingredients

125g butter (unsalted, softened at room temperature and cut into small pieces)
250g self-raising flour
75g caster sugar
Half a teaspoon mixed spice or cinannamon
100g currants
1 beaten egg
Pinch of salt
1 tbsp milk (if needed)

1. Sift the flour and salt into a large bowl and rub in the butter until the mixture resembles fine breadcrumbs
2. Add the sugar, spice, currants and mix together
3. Mix in the beaten egg and bring together to form a soft dough with a fork, using the milk to bind further if required
4. Turn the dough onto a lightly floured surface and using a rolling pin roll out the mixture to about 1cm thickness
5. Using a cutter or upturned glass cut out the circles
6. Heat an ungreased griddle or heavy frying pan on a medium heat
7. Place the cakes onto the surface one or two at a time and cook one side before gently turning over to cook the other side
8. Cool on a wire rack. 
9. Tuck in with gusto

Baker’s notes....
  • Each Welsh Cake takes approximately 2-3 minutes to cook on each side; you should be aiming for a caramel, light brown colour
  • If the cakes turn a darker colour, quickly, your pan may be too hot. Turn down the heat...is that better?
  • Dust with a little caster sugar to serve
  • For the more adventurous Welsh cake baker out there try using honey instead of sugar to give a subtle sweetness. A Christmassy festive version could include a few spoonfuls of mincemeat. Replacing the currants with cranberry and adding a handful of chopped white chocolate would also work a treat
  • Never add jam. You'd be committing blasphemy. Adding jam is one short step from adding cream, which in turn, is one short step from effectively eating a scone
  • Bendigedig!!






4 comments:

  1. Welsh cakes do indeed rock and yours look they are rocking and rolling......they look great!
    Karen

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  2. I have never heard or nor tried Welsh cakes but looking at the ingredients it sounds extremely delicious

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  3. I've never tried these but they've always sounded lovely, good job! x

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  4. I've never tried to make Welsh Cakes either, but you made me want to try!

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