On a recent trip to the United Kingdom, we made a stop in Cardiff, Wales. It is a great city with an atmosphere that makes you feel right at home. While we were there we visited the harbor, Millennium Center, Cardiff Market, and Cardiff Castle. One thing all these places had in common were Welsh Cakes. They are a delicious little tea cake. They taste nothing like doughnuts, but I would equate them to how a lot of American’s eat doughnuts or scones. They are a breakfast and tea time treat. After trying these Welsh Cakes, I had to see if I could make them at home to enjoy.

Millennium Center in Cardiff, Wales

The Ingredients

• 2 c. Whole Wheat Flour
• Pinch of Salt
• 2 tsp Baking Powder
• ½ tsp Allspice
• 1 tsp Cinnamon
• 4 Swipes of Nutmeg
• ½ c. Butter
• 1 tbl Honey
• ½ c. Currants
• ¼ c. Sugar
• 1 egg
• 2 tbl milk
• Extra Flour for cutting
• Extra sugar for coating

The Directions

1. Add the first 6 ingredients to your mixer stand bowl. Give it a few swipes on low to equally mix the dry ingredients. Then add the ½ cup of butter. The butter should be straight out of the refrigerator not warmed. Mix in the butter for 5 minutes on level 2. The mixture will still be dry but mix until evenly distributed.

2. The sugar we use in the United States has larger granules than the sugar used to make the Welsh Cakes. If you can find Castor or Fine Sugar you can buy that, but if not add the ¼ cup sugar to a Magic Bullet (or similar) and run for 1 minute. The sugar will be more fluffy and perfect for he cakes.

3. Now add the sugar, honey, and currants (I had to use currant jelly because I couldn’t find currants here). Mix until you have a dough.
4. In a small bowl combine the egg and milk. Mix them completely and add to the mixer bowl. Mix until ingredients are combined completely.
5. Using a piece of waxed paper, spread out a thin layer of flour. Add the dough to the top. The dough will be too soft for rolling, so just pat it out using the flour until it is ½ inch thick. Use a juice glass to make the cakes and add them to the griddle or pan. I used a pan because I don’t have a griddle. You can use a cooking spray to keep the cakes from sticking. 6. Cook each side of the cakes on a medium heat for three minutes. Remove from the pan and quickly add sugar to the top of the cakes. You will need to make some more fine sugar for topping the cakes.
Then, and this is the most important part, get a cup of your favorite tea and enjoy the cakes while they are still warm.

Welsh Cakes

 

Author: Nicole Busenbark

Recipe type: Breakfast

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Welsh Cakes are a breakfast and tea time treat. After trying these Welsh Cakes in Cardiff, Wales, I had to see if I could make them at home to enjoy.

Ingredients

• 2 c. Whole Wheat Flour
• Pinch of Salt
• 2 tsp Baking Powder
• ½ tsp Allspice
• 1 tsp Cinnamon
• 4 Swipes of Nutmeg
• ½ c. Butter
• 1 tbl Honey
• ½ c. Currants
• ¼ c. Sugar
• 1 egg
• 2 tbl milk
• Extra Flour for cutting
• Extra sugar for coating

Instructions

1. Add the first 6 ingredients to your mixer stand bowl. Give it a few swipes on low to equally mix the dry ingredients. Then add the ½ cup of butter. The butter should be straight out of the refrigerator not warmed. Mix in the butter for 5 minutes on level 2. The mixture will still be dry but mix until evenly distributed.
2. The sugar we use in the United States has larger granules than the sugar used to make the Welsh Cakes. If you can find Castor or Fine Sugar you can buy that, but if not add the ¼ cup sugar to a Magic Bullet (or similar) and run for 1 minute. The sugar will be more fluffy and perfect for he cakes.
3. Now add the sugar, honey, and currants (I had to use currant jelly because I couldn’t find currants here). Mix until you have a dough.
4. In a small bowl combine the egg and milk. Mix them completely and add to the mixer bowl. Mix until ingredients are combined completely.
5. Using a piece of waxed paper, spread out a thin layer of flour. Add the dough to the top. The dough will be too soft for rolling, so just pat it out using the flour until it is ½ inch thick. Use a juice glass to make the cakes and add them to the griddle or pan. I used a pan because I don’t have a griddle. You can use a cooking spray to keep the cakes from sticking.
6. Cook each side of the cakes on a medium heat for three minutes. Remove from the pan and quickly add sugar to the top of the cakes. You will need to make some more fine sugar for topping the cakes.

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