welsh cake recipe

Welshcake Recipe Welsh Cakes

read this In time for St Davids Day, and to celebrate being Welsh I recently made a batch of Welshcakes. They’re a must for anyone wanting to try Welsh food as it’s one of the most popular Welsh dishes I know of.

sitio de citas concepcion Growing up in Swansea, with the largest indoor market in Wales, there was no bigger treat than eating Welshcakes freshly made from one of the stalls there. I couldn’t walk past a batch being freshly made without picking a few up. I wanted the recipe to be pretty authentic to what I remembered. And the most plausible recipe I found was the ever reliable Delia Smith. She also has a lovely video on how to make them too. I tweaked the measurements slightly to suit what I had, and they came out brilliantly. One thing I won’t compromise on is the inclusion of mixed spice. No decent Welshcake exists that doesn’t have a hint of mixed spice! Traditionally they used currants, although I decided to go for fat, juicy seedless Californian raisins instead. They’re also traditionally made on a baking stone, but a heavy based or cast iron pan will also do the trick. I used the flat side of my cast iron griddle.welshcakes-web

Welsh Cake Recipe
Prep time
Cook time
Total time
A Traditional Welsh recipe you need to try.
Recipe type: Cakes
Cuisine: Welsh
Serves: 16
  • 225 g plain flour (I used 00 grade)
  • 1 heaped teaspoon mixed spice
  • 80g caster sugar
  • 110g Welsh salted butter (cold)
  • 130g seedless raisins
  • 1 large egg
  • 1-2 tablespoons whole milk
  • 2 tablespoons of caster sugar to finish
  1. Sift the flour into a large bowl, and add the sugar and mixed spice.
  2. Cut the butter into small cubes and add to the flour mix. With cold hands (run them under a cold tap if needed) rub the butter and flour mix together until it's fine and sandy.
  3. In a smaller bowl break the egg and whisk it, then pour into the flour and butter mix.
  4. Add the raisins and mix well, pressing the mixture together tightly.
  5. If it is a little dry add 1-2 tablespoons of milk, but no more.
  6. Roll the dough into a ball and place on a surface dusted with flour.
  7. Roll the dough out so it is approximately 1 cm thick.
  8. Cut out each Welsh cake using a cookie cutter, and re-roll the leftover dough to cut again until it is all used up.
  9. Rub your griddle/pan with a little butter and put on a medium heat.
  10. Place the Welsh cakes in the pan and cook on each side for approximately 3-4 minutes until they're a deep golden colour, and cooked through.
  11. Dust with caster sugar before serving.
Best served warm and fresh with a cup of tea, with some suggesting a helping of butter on top too. Although most of the time we make them ahead and eat them cold. saint davids day recipe

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About the Author Lisa

I'm Lisa and this is the Lovely Appetite blog. I’m always experimenting with recipes, hunting through cookbooks for inspiration or trying out new places to eat. Please browse the site and enjoy reading about my findings.

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