- May 2013
- Serves 8
- Ready in 20 min
Traditionally, Welsh cakes are cooked on a bakestone, but you can use a heavy griddle or flat-iron pan instead.
- 12.1g (7.2g saturated)
- 36.3g (16.6g sugar)
- 225g plain flour, plus extra for dusting
- 1 tsp baking powder
- ¼ tsp mixed spice
- 100g butter, cut into cubes and softened (see tip), plus 1 tsp extra for greasing
- 50g golden caster sugar, plus extra for sprinkling
- ¼ tsp salt
- 25g currants
- 25g sultanas
- 1 tsp finely grated lemon zest
- 1 large free-range egg yolk
- 2 tbsp milk
- Sift the flour, baking powder and mixed spice into a large bowl. Add the 100g butter to the bowl, then use your fingertips to rub it into the dry ingredients until the mixture resembles fine breadcrumbs.
- Stir in the 50g sugar and the salt, currants, sultanas and lemon zest. Add the egg yolk and milk, then stir until the ingredients bind together and form a soft and pliable dough. If it’s too sticky, add a little more flour.
- Knead the dough on a lightly floured work surface for 2-3 minutes, then roll it into a 1cm thick disc. Use a round 8cm pastry cutter to punch out 8 cakes, re-rolling if necessary.
- Gently heat a heavy-based griddle pan and lightly grease with the 1 tsp butter. Add the cakes and cook over a low heat for 3-4 minutes on each side until lightly golden, then cool on a wire rack (you may need to do this in 2 batches). The cakes should be crisp on the outside and slightly pillowy in the middle. Sprinkle with sugar, then serve warm or cold with a lick of butter.
To soften cold butter quickly, cut it into cubes and immerse in a bowl of hot water for a few minutes, then drain. The water will cause the butter to warm a little, making it easier to handle.
Freeze the finished cakes, then warm in a low oven from frozen.
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