Traditional Welsh Cakes

Posted on by David Knight

Tender, buttery traditional Welsh cakes with warm nutmeg and cinnamon and sweet dried currants, cooked on the stovetop and finished with butter and sugar.

Traditional Welsh Cakes

Tender, buttery traditional Welsh cakes with warm nutmeg and cinnamon and sweet dried currants, cooked on the stovetop and finished with butter and sugar.
Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Dessert
Cuisine Welsh
Status To Try
Servings 16 cakes

Ingredients
  

  • 2 cups all-purpose flour 10 oz / 284 g
  • 1/3 cup + 1/4 cup granulated sugar 2 1/2 oz / 71 g for dough, plus 2 oz / 58 g for coating
  • 1 tsp baking powder
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup + 1/4 cup cold butter 4 oz / 115 g cubed for dough, plus 2 oz / 57 g melted for coating
  • 1/2 cup dried currants 2 1/2 oz / 71 g
  • 1 large egg beaten
  • 3 tbsp whole milk

Instructions
 

  • Combine the flour, 1/3 cup sugar, baking powder, nutmeg, cinnamon and salt in a large bowl. Rub 1/2 cup cold butter into the dry ingredients until coarse crumbs form, then mix in the currants.
  • Add the beaten egg and milk and knead just until a dough forms. If it remains very dry or crumbly, add a small splash of additional milk.
  • Wrap and chill the dough until firm, about 30 minutes.
  • Heat a nonstick pan over low heat. Melt the remaining 1/4 cup butter and place the remaining 1/4 cup sugar on a plate for finishing.
  • On a floured surface, roll the dough to about 1/4 inch (6 mm) thick. Cut into 16 rounds with a 2 1/2-inch round cutter, gathering and rerolling scraps as needed.
  • Cook about six cakes at a time in the covered pan until golden, roughly 3–4 minutes on the first side and 2–3 minutes on the second.
  • While warm, brush both sides with melted butter and coat with the reserved sugar. Cool on a wire rack and repeat with the remaining cakes.
  • Serve warm or at room temperature with butter.

Notes

For tender cakes, use as little extra liquid as possible and avoid over-kneading. Keep the cakes about 1/4 inch thick and cook over low heat so the centers cook before the outsides become too dark. Store airtight at room temperature for up to 3 days; refrigerated up to 1 week or frozen up to 3 months.
Keyword sweetnesses-cakes-muffins
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Source: Gemma Stafford — Bigger Bolder Baking

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