Welsh Cakes

Known locally as Picau ar y maen, Welsh Cakes are a mix between a griddle cake and scone and the kind of thing best eaten the day they’re made for a lazy day breakfast or as a mid morning or afternoon snack.

Ingredients and substitutions for Welsh Cakes

• Butter: Unsalted softened was used here as this is fresher than salted, however, you could absolutely substitute salted butter here.
• Sugar: Superfine or caster sugar gives sweetness without adding additional flavoring.
• Plain flour: Plain or all purpose works best here for a nice light texture to the cakes.
• Baking powder: This helps them rise and it is not recommended to replace with baking soda.
• Eggs: As well as adding structure to the cakes, the room temperature eggs will bind everything together, so are essential.
• Sultanas or raisins: These help add a traditional element to this dish with either sultanas or raisins working here. Though if you hate them, you could replace with roughly chopped dried dates for a similar flavor.

See recipe card for quantities.

How to make Welsh Cakes:

Step 1: Sift: Flour and baking powder into a bowl.

Step 2: Toss and rub: The butter until the mixture resembles breadcrumbs.

Step 3: Stir: The sugar and sultanas until combined.

Step 4: Form the dough: Add the egg and stir to form the dough.

Step 5: Roll and Even rounds: Out to ¼ inch thick and cut out even rounds.

Step 6: Heat: A griddle or frying pan with a little butter.

Step 7: Cook: Until golden and springy, but not wet.

Step 8: Serve up: With a sprinkle of fine sugar.

Step 9: Enjoy: Dig in!

FAQ's for the best Welsh Cakes

More griddle recipes you'll love

Griddle Cakes

German Pancakes

Blueberry Buttermilk Pancakes

Welsh Cakes

Sylvie Taylor

Beloved traditional Welsh Cakes also known as Picau ar y maen are made with simple ingredients for sweet buttery cakes that are an ideal mid morning or afternoon snack, particularly with how quickly they can be made at home.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Breakfast, Snack

Cuisine Welsh

Servings 16 cakes

Calories 131 kcal

Ingredients

  

1x2x3x

• 214 grams / 1 ⅓ cups plain flour
• 5 grams / 1 ¼ teaspoons baking powder
• 110 grams / 4 ounces butter cubed
• 50 grams / ¼ cup superfine/caster sugar
• 40 grams / ¼ cup raisins or sultanas
• 55 grams / 1 large egg

Instructions

 

• Sift flour and baking powder into a medium bowl.
• Toss in butter and rub into the mixture until the mixture resembles breadcrumbs.
• Add the sugar and sultanas and stir until combined.
• Add the egg and stir until a dough has formed.
• Roll the dough on a lightly floured surface until ¼ inch thick.
• Using a 5 centimeter / 2 inch round cookie cutter or small cup, cut out even rounds.
• Heat a griddle or frying pan on low-medium and lightly grease with butter.
• Place a cake onto the pan and cook until golden before flipping and cooking the remaining side after approximately 2 minutes.
• They're cooked when springy to the touch, but not wet, approximately 4 minutes for both sides.
• Serve up with a sprinkle of superfine/caster sugar.
• Dig in!

Notes

• Sultanas or raisins: These help add a traditional element to this dish with either sultanas or raisins working here. Though if you hate them, you could replace with roughly chopped dried dates for a similar flavor.
• Can be frozen: Simply allow to cool completely, then store in an airtight container or freezer bag. When ready to eat, thaw at room temperature or gently reheat in a pan.

Adapted from visit Wales

Nutrition

Calories: 131kcal

Keyword breakfast, brunch, no bake dessert

Tried this recipe?Let us know how it was!