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!

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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.

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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 room temperature

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

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