Why You’ll Love this Welsh Cakes Recipe
Whether you’re a fan of baking or just looking for a delightful treat, you’ll love this Welsh Cakes recipe.
These little cakes are the perfect blend of tender, buttery goodness and sweet currants. They’re quick to whip up and make a fantastic snack or dessert, especially when served warm.
I can’t resist the delightful aroma that fills my kitchen as they cook! Plus, they’ve a charming rustic appearance, making them a hit for gatherings.
Whether I’m enjoying them with a cup of tea or sharing them with friends, these Welsh Cakes always bring a smile to my face.
Ingredients of Welsh Cakes
When it comes to whipping up a batch of Welsh Cakes, having the right ingredients on hand is essential. This traditional treat isn’t only delicious but also fairly simple to make, which is one of the reasons I adore it.
The combination of butter, sugar, and currants creates a rich flavor that’s truly irresistible. Plus, the warm, sweet aroma wafting through your kitchen will have everyone wandering in to see what’s baking. So, let’s plunge into what you’ll need to create these delightful little cakes.
Here’s your shopping list for Welsh Cakes:
- 115 g butter, cut into pieces
- 225 g self-raising flour
- 85 g golden caster sugar
- 85 g currants
- 1 egg, beaten
- Sunflower oil, for greasing
Now, some things to think about while gathering your ingredients. First off, using self-raising flour is key here. It helps give the cakes that lovely lift without needing any extra baking powder.
And if you can find golden caster sugar, go for it—it’s finer than regular sugar and adds a beautiful sweetness. If you don’t have currants, you could swap them out for raisins or sultanas; they’ll still give you that burst of sweetness.
Just remember, the quality of your butter matters too. A good, creamy butter will make these cakes sing with flavor. So, grab your ingredients, and let’s get ready to bake!
How to Make Welsh Cakes
Making Welsh Cakes is a delightful experience that fills your kitchen with warm, inviting aromas. To get started, you’ll need to grab that 115 g of butter, cut into pieces, and mix it with 225 g of self-raising flour.
Now, here’s where the magic begins—using your fingers, rub the butter into the flour until it resembles fine breadcrumbs. It’s a bit messy, but hey, that’s part of the fun, right? Once you’ve got that crumbly texture, stir in 85 g of golden caster sugar and 85 g of currants. The sweetness and little bursts of fruity goodness are what make these cakes so special.
Next, it’s time to introduce the binding agent, our trusty 1 beaten egg. Pour it into the bowl and mix everything together until you have a smooth dough. Don’t worry if it feels a little sticky; that’s just part of the process.
Lightly flour your surface and roll out the dough to about 1 cm thick. Here’s a tip: if you find the dough sticking too much, just sprinkle a little more flour on top. Now, grab a 6.5-inch fluted cutter (or whatever you have on hand) and start stamping out those rounds. You can re-roll the trimmings to make even more rounds—no wastage here.
Once your dough is shaped, it’s time to heat up your griddle or heavy-based frying pan. Lightly grease it with sunflower oil and set it on a very low heat. This is vital—too hot, and you’ll have a burnt exterior and a raw middle. To check if it’s ready, drop a little sprinkle of water onto the pan; if it sizzles up, you’re good to go.
Place your first Welsh cake on the griddle and let it cook for 5-6 minutes until the underside is golden brown. Flip it over and give the other side the same treatment. It can feel a bit nerve-wracking waiting, but trust me, the anticipation makes the first bite that much sweeter.
After cooking in batches, transfer them to a wire rack to cool slightly, and don’t forget to sprinkle them with a touch of caster sugar before serving. Enjoy those warm, sweet bites as they melt in your mouth.
Welsh Cakes Substitutions & Variations
If you want to get creative with Welsh cakes, there are plenty of substitutions and variations to explore. Instead of currants, try using raisins, dried cranberries, or even chocolate chips for a sweet twist.
You can swap out self-raising flour for plain flour and add baking powder if you prefer. For a zesty flavor, consider incorporating orange or lemon zest into the dough.
If you want a richer taste, substitute some butter with cream cheese. And if you’re feeling adventurous, add spices like cinnamon or nutmeg for an extra kick.
The possibilities are endless, so have fun experimenting!
What to Serve with Welsh Cakes
After exploring the fun ways to customize Welsh cakes, it’s time to think about how to enjoy them.
I love serving Welsh cakes warm, dusted with a sprinkle of caster sugar. Pair them with a dollop of clotted cream or a smear of butter for extra indulgence. You can’t go wrong with a cup of tea on the side, either—it really enhances the whole experience.
If I want to add a fruity twist, I might serve them with fresh berries or a homemade jam. No matter how you serve them, they’re sure to delight!
Additional Tips & Notes
While preparing Welsh cakes, it’s helpful to keep a few tips in mind to guarantee they turn out perfectly every time.
First, make sure your ingredients are at room temperature for better mixing. When rolling out the dough, flour your surface well to prevent sticking.
Don’t rush the cooking; low heat allows for even browning. If you have leftover dough, store it in the fridge for another day.
Finally, I love adding a hint of nutmeg or cinnamon to the mixture for extra flavor. Enjoy experimenting with different dried fruits too; they can add a unique twist!