Welsh Cakes
Welsh Cakes Say it: welsh cakes
Welsh cakes are a traditional teatime treat from Wales, also known as picau ar y maen or bakestones. These lightly sweetened, fruit-studded griddle cakes have a soft, tender interior and a slightly crisp exterior dusted with sugar. They are quick to make and were historically cooked on a cast-iron bakestone over an open fire. Enjoyed warm or at room temperature, they are a beloved part of Welsh baking heritage and perfect with a cup of tea.
Welsh Cakes
Welsh Cakes
Pronounced welsh cakes
- Serves
- 4
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Level
- Easy
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
In a large mixing bowl, whisk together the flour, baking powder, salt, nutmeg, and cinnamon.
Add the cold cubed butter and rub it into the flour mixture with your fingertips until it resembles fine breadcrumbs.
Stir in the sugar and currants until evenly distributed.
In a small bowl, beat the egg with 2 tablespoons of milk. Add this to the dry ingredients and mix until a soft dough forms, adding the extra milk only if needed.
Turn the dough out onto a lightly floured surface and gently knead just until smooth. Roll out to about ½ inch (1 cm) thick.
Use a 2½-inch (6 cm) round cutter to cut out as many circles as possible, re-rolling the scraps once.
Heat a cast-iron griddle or heavy frying pan over medium-low heat. Lightly grease with a little butter or oil.
Cook the cakes in batches for 3–4 minutes per side until golden brown on both sides and cooked through. The edges should feel firm and the centers should spring back lightly when pressed.
Remove to a wire rack and sprinkle generously with granulated sugar while still warm.
Regional variants
Some bakers add a little mixed spice or lemon zest. In some parts of Wales, they are split and spread with butter or jam.
Cook's notes
- Keep the heat medium-low so the cakes cook through without burning the outside.
- Traditional Welsh cakes are cooked on a bakestone; a heavy cast-iron skillet works as a good substitute.
- They taste best eaten the same day but can be gently reheated in a low oven or toaster.
Serve with
Hot tea or coffee; sometimes served with butter, jam, or clotted cream.
Make ahead and storage
Store in an airtight container for up to 3 days. Reheat gently in a low oven or on the griddle before serving.
