Welsh Cakes ~ they’re cooked on a griddle like a pancake, but can be eaten out of hand like a scone ~ these sweet, buttery little breakfast cakes are a Welsh tradition that deserve a spot on your brunch or tea table!
What are Welsh cakes( Pice ar y maen) ?
It’s always fun to make something entirely new, and if you’re not from Wales, you’ve probably never encountered Celtic cakes (aka bakestone cakes) before ~ they’re a little bit hard to describe! They’re similar to scones and biscuits (but thinner,) fried on both sides like pancakes, and you eat them like an English muffin.
The combination of the currants and the subtle but noticeable hint of nutmeg gives these cakes a really interesting and unique flavor that I totally fell in love with. It’s not a combination of flavors or textures that you’re likely to find in any coffee shop or bakery in the US, which is exactly why you need to make them.
I was surprised by how sweet these cakes are. They may look humble and even “wholesome” but they are actually quite a sweet treat, perfect with a cup of coffee in the morning or at tea-time.
The little currants makes these cakes extra special. Look for them with the raisins and other dried fruit in your supermarket. For an American variation you might try dried cranberries.
How to cook Welsh cakes
You’ll cook these cakes like pancakes, on the stove.
- I think the trickiest part about making these Welsh cakes is getting your pan temperature right. Plan on a test-cake or two and you (and your cakes) will be golden!
- They’ll need a couple minutes on each side to cook through, which means you don’t want the pan to be too hot and brown them too much before they’ve had a chance to cook. Oh, and no butter or oil on the pan necessary!
- I found that somewhere between medium/medium-low on my stove was perfect, and I recommend a cast iron pan if you one because they keep a nice even heat. You might have to play around a bit to find the sweet spot on your stove.
What to serve with Welsh cakes ~
These cakes can be dusted with sugar and a little extra spice once they are baked and simply eaten as is, or you can serve them with a variety of toppings.
- good quality butter
- jam
- clotted cream
- lemon curd
- maple syrup
- honey
To reheat Welsh cakes
- The easiest way is to pop them in the toaster!
More breakfast treats ~
- Orange and Cardamom Muffins
- Instant Pot Clotted Cream
- Glazed Old Fashioned Buttermilk Doughnut Bundt Cake
- Strawberry Buttermilk Cake
Welsh Cakes
Welsh Cakes ~ they're cooked on a griddle like a pancake, but can be eaten out of hand like a scone, these sweet, buttery little cakes are a Welsh tradition that deserve a spot on your brunch or tea table!
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Prep Time:10 minutes minutes
Cook Time:15 minutes minutes
Instructions
Whisk the flour, sugar, baking powder, salt, and nutmeg in a mixing bowl.
With your hands, mix the cold butter into the flour mixture until the butter is well dispersed and the whole mixture is crumbly. It's ok to have some small chunks of butter.
Add the currants and mix to combine.
Briefly whisk the eggs with the milk, and add the liquid to the flour and butter mixture. Mix until everything is just combined. The dough will be very sticky.
On a floured surface, pat the dough into a disk and gently roll out until it's about 1/4 to 1/3 of an inch thick. You can divide the dough in half and keep half of it in the fridge until you're ready for it if your rolling surface and frying pan/griddle are on the smaller side.
Cut out the cakes with a 3 or 3 1/2 inch biscuit cutter, and lay them on a baking sheet or a piece of parchment paper until you're ready to cook them.
Preheat a heavy pan or griddle (cast iron works great here because of its even heating) to medium/medium-low heat, and dry fry (no oil) the cakes. They'll need about 2 or 2 and a half minutes or so on each side. You'll want to make sure your pan is the right temperature so they don't burn on the outside before they get cooked through in the middle, so you might need to do a test-cake or two. Cook them until they're lightly golden and spring back when gently touched.
Mix a tablespoon or two of extra sugar with a pinch of nutmeg and/or cinnamon, and dust the finished cakes, if desired. Serve warm with butter, jam, clotted cream, or eat them as is!
Notes
These cakes are fairly sweet, you can definitely reduce the sugar to about 2/3 cup without any problems.
Recipe from King Arthur Flour.
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Course: Breakfast, brunch, Dessert
Cuisine: Welsh
Keyword: Afternoon tea, breakfast, brunch, cake, dessert
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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FAQs
The consistency needs to be bound together, so if too dry add another egg.
What are Welsh cakes called in England? ›
They were usually called Pica ar y Maen in south Carmarthenshire, West Glamorgan and South Glamorgan. In English, they would be called 'bakestone cakes' or simply 'bakestones'.
Should Welsh cakes be toasted? ›
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.
What is the difference between Eccles cakes and Welsh cakes? ›
What is a Welsh Cake? It's like a cross between a pancake, cookie, or a scone but they are nothing like it. 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.
How long do Welsh cakes keep? ›
Cook the Welsh cakes in batches, for about 3 mins each side, until golden brown, crisp and cooked through. Delicious served warm with butter and jam, or simply sprinkled with caster sugar. Cakes will stay fresh in a tin for 1 week.
Are Welsh cakes the same as scones? ›
Welsh cakes do not have the same solid structure and the hidden texture of English scones, but their thinness (they are way “slimmer” than scones, or American biscuits) is indeed deceitful, as they are packed with even more flavour, and comforting butter, than their English counterparts.
What can I add to a cake to make it less dry? ›
The most common cake soak is simple syrup, equal parts sugar and water cooked until the sugar is dissolved. This added bit of liquid and sweetness help make the cake more moist, and stay moist longer.
How do you keep fruitcake moist? ›
We recommend wrapping your fruitcake in plastic wrap before placing it in an airtight container. Then, place that container in the fridge. Doing this can ensure your fruitcake stays fresh for up to two months.
Why do people eat Welsh Cakes? ›
Once upon a time, Wales was known as the largest producer of coal. The men would go off to the coal mines while the lady of the household would prepare Welsh cakes. These would be served with afternoon tea. Children were also given these delightful griddle-cooked cakes to take along with their lunches for school.
What are Welsh Cakes similar to? ›
The cakes are a cross between a cookie, a scone, and a pancake but they are truly unlike any of these things when it comes to taste and texture. They are the size of chubby cookie, made from ingredients similar to a scone, but they are cooked like a pancake on a griddle, they are not baked.
Welsh cakes are great for storing. They will keep in an airtight container in the fridge for a week or so! They can also be frozen for up to 3 months (remember to wrap them well, label and date). If you are eating them the same day, feel free just to leave them (covered) on a plate on the worktop!
Why were Eccles Cakes banned? ›
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!
What is Britain's favorite cake? ›
Victoria sponge took the crown with an incredible 77% of the vote. The traditional English trifle came in a distant second place with 7% of the vote. The 2020 lockdown favourite, Banana Bread, was put firmly back in its place, receiving a measly 0.5% of the vote.
Why do my Welsh Cakes go hard? ›
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.
Do you eat Welsh cakes hot or cold? ›
Welsh cakes are served hot or cold, sometimes dusted with caster sugar.
Why are my Welsh cakes burning? ›
Getting the temperature of your griddle or bakestone correct is the key to this Welsh cake recipe. If it's too hot the cakes will burn before they are cooked through. Too low and the texture will be dry.
Can you eat 8 day old cake? ›
“You'll want to store a cake in the fridge with plastic wrap against the cut part (of the cake) to prevent the cake from drying out,” says Edwards, adding that store-bought cakes may last longer in the fridge, but homemade cakes should typically be consumed in five to seven days.
What is another name for Welsh cakes? ›
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.
How to eat Welsh cakes? ›
Everyone likes to eat their welsh cakes differently and you should know that if you are talking to us there is no wrong or right way. Enjoy them with sugar, butter, plain, jam, cream, or even chocolate spread and marshmallow – the point of a welsh cake is that is makes you feel warm and cosy for a little minute.
What is the most popular dessert in Wales? ›
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.
Using an air-tight container is the best and easiest way to keep your cake from getting exposed to air. However, if you don't have one of those, you can wrap your cake in cling film, or if it's iced, place a large inverted bowl over it to trap the air.
How do you moisten dry fruitcake? ›
To fix your dry problem, poke holes into the cake with a wooden skewer and brush some brandy or port on top. If you are so inclined, make a simple syrup as well and brush both on the cake.
Why do my fairy cakes taste dry? ›
The ratio of wet to dry ingredients determines a cake's moisture level. If there's simply too much flour and not enough butter, a cake will taste dry. On the other hand, if there's too much milk and not enough flour, a cake will taste too wet.
How do you add moisture to dry pound cake? ›
One way to do this is to brush the cake with a simple syrup made of equal parts sugar and water. Another way is to poke holes in the cake and pour a mixture of sweetened condensed milk and evaporated milk over it. You can also add a layer of frosting or whipped cream to the cake to add moisture.
