Welsh Cakes ❤🥇

Name: Welsh Cakes ❤🥇
Cuisine: British
Ingredients: 2 C Self-raising flour; 1/3 C castor/ fine sugar; 1/2 tsp ground mace (or mixed spice/nutmeg powder); 1/8 tsp ground cinnamon; 110 g chilled salted butter - cubed / or animal fat; 1/2 C dried raisins/sultanas - coarsely chopped; 1 large egg - lightly beaten; 1/3 C full cream milk (or as needed); Granulated sugar - optional; 1 . Mace is a lacy thin layer of nutmeg seed that is then dried and ground into powder; 2 . Mace is available from Indian or Asian shops. If you cant find mace, alternate it with nutmeg powder; 3 . Both butter and animal fat can be used in this recipe. Use either one or both (55g salted butter + 55g animal fat for aromatic cakes)

Pinkblanket's Kitchen @pinkblanketskitchen

Houston Texas

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This crumbly mini pancake-like small cakes taste great with jam, dollop of cream, sugar or even plain. Discovered this beautiful Welsh Cake long time ago. Recipes are endless online but only few stood out, like this one from Kimberly at daring gourmet. Recipe can be easily adapted to be more pantry friendly. Original recipe uses lard and mace. Since we don’t take lard, we use butter and when ever we run out of mace, we either get mixed-spice or use nutmeg powder instead.

Pinkblanket's Kitchen @pinkblanketskitchen

Saved

Ingredients

A. Pulsed in Food Processor
2 CSelf-raising flour
1/3 Ccastor/ fine sugar
1/2 tspground mace (or mixed spice/nutmeg powder)
1/8 tspground cinnamon
110 gchilled salted butter - cubed / or animal fat
B. 👇🏻
1/2 Cdried raisins/sultanas - coarsely chopped
C. 👇🏻
1large egg - lightly beaten
1/3 Cfull cream milk (or as needed)
To Coat Cooked Cakes 👇🏻 (optional)
Granulated sugar - optional
Note
1. Mace is a lacy thin layer of nutmeg seed that is then dried and ground into powder
2. Mace is available from Indian or Asian shops. If you cant find mace, alternate it with nutmeg powder
3. Both butter and animal fat can be used in this recipe. Use either one or both (55g salted butter + 55g animal fat for aromatic cakes)

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Steps

1

A - In a food processor, combine A (flour, sugar, mace, cinnamon and butter). Blitz or pulse until it resembles coarse crumbs. Transfer to a mixing bowl.
2

B. Add chopped raisins (or sultanah, even dried cranberries). Stir to mix.
3

C - Next, add beaten egg, and 1/3 cup of milk (or as needed) and knead until you have a soft dough. Shape the dough right away or you can Wrap the dough and refrigerate for 30mins or until ready to use.
4

Next, Spread a layer of cling wrap or cling film on a tabletop (30-40cm in length). Roll the dough out onto the mid section of the cling wrap. Take the end or tip of wrap and put it on the dough. See pic below. Then, roll to the thickness of a toddler finger. Cut out round using a biscuit cutter. Re-roll all the trimmings and cut all into round discs. Alternatively you can roll the dough out between two sheets of parchment to a thickness of about 1 inch or less
5

Cooking the cakes - Heat and lightly butter a non-stick or cast iron pan over medium heat. Add the cakes and cook on each side until lightly browned, abt 3 - 4 mins. Use the lowest heat so the cakes are well cooked.
6

Leave to cool slightly before coating them with sugar (optional). Serve warm as it it or with dollop of cream or your preferred jam. My kids love them with butter spread. Left over Welsh cakes kept well in airtight container. Always Microwave (reheat) before serving.