Welsh cakes are traditional desserts in Wales, but are prepared in other parts of the UK as well. These cakes are often called bake stones or Pics. Originally, they were called pice bach or reisen radells. In any case, they are really a perfect choice for a tasty little breakfast you will certainly enjoy.
They taste great served cold or served hot. Usually simply dusted with a little bit of iced sugar, they taste very nice spread with butter or jam, or both. Basic ingredients are self raising flour, sugar, eggs, butter, raisins, currants and spices, mostly nutmeg and cinnamon. The point is to bake them on a frying pan, not in the oven.
There are several variations, and all are quite popular in this part of the world. The variation with an interesting name of Apple Dragon has similar ingredients, but with the addition of grated apples, and this makes it especially moist. Jam Split variation is very popular in southern areas of Wales. The cake is usually served with a bowl of a home-made jam.
Traditional Welsh cakes are made using 400 grams of self-raising flour, 120 grams of butter and the same amount of lard, 100 grams of currants, one egg and some milk. You have to add 150 to 200 grams of sugar, and some of your favorite spices. They usually add cinnamon and nutmeg, but you can also add coriander and ginger if you like.
Take a large mixing bowl and mix flour, spices and lard and butter together, until you form crumbs. Now it is the time to add sugar and other ingredients. Your mixture should be similar to pie pastry, or a little bit moister. If you need, add some milk in it.
When you roll out your pastry up to one inch thick, cut it in round forms, but you can cut it in other forms if you want. Your thick frying pan should be very slightly greased only, and quite hot. Cakes should be baked on both sides, until golden brown. Dust each with iced sugar and serve as they are, or with butter and jam.
Another recipe contains similar ingredients, but is still slightly different. You should take eight oz of self raising flour, four oz of butter, two oz of currants and the same amount of sugar, only a pinch of salt and two eggs. The preparing process is the same, and you should add a little milk if needed. Bake on your regular frying pan, although thicker, heavy pans are much better choice.
One traditional recipe called Piceary moen uses more baking powder mixed with regular flour, more salt and less sugar. Most variations contain nutmeg, but you will find more cinnamon in some, or even coriander, ginger, vanilla or some other spices. Dried and fresh fruits are also quite popular, and all kinds of berries can be used as well.
Welsh cakes are easy to prepare and very tasty. They can be served hot or cold, and if you add some fresh fruits in the mixture, they will be even tastier. Although this cake is usually served dusted with sugar, with jam and butter, you won't make a mistake if you serve it with your favorite cream instead.
They taste great served cold or served hot. Usually simply dusted with a little bit of iced sugar, they taste very nice spread with butter or jam, or both. Basic ingredients are self raising flour, sugar, eggs, butter, raisins, currants and spices, mostly nutmeg and cinnamon. The point is to bake them on a frying pan, not in the oven.
There are several variations, and all are quite popular in this part of the world. The variation with an interesting name of Apple Dragon has similar ingredients, but with the addition of grated apples, and this makes it especially moist. Jam Split variation is very popular in southern areas of Wales. The cake is usually served with a bowl of a home-made jam.
Traditional Welsh cakes are made using 400 grams of self-raising flour, 120 grams of butter and the same amount of lard, 100 grams of currants, one egg and some milk. You have to add 150 to 200 grams of sugar, and some of your favorite spices. They usually add cinnamon and nutmeg, but you can also add coriander and ginger if you like.
Take a large mixing bowl and mix flour, spices and lard and butter together, until you form crumbs. Now it is the time to add sugar and other ingredients. Your mixture should be similar to pie pastry, or a little bit moister. If you need, add some milk in it.
When you roll out your pastry up to one inch thick, cut it in round forms, but you can cut it in other forms if you want. Your thick frying pan should be very slightly greased only, and quite hot. Cakes should be baked on both sides, until golden brown. Dust each with iced sugar and serve as they are, or with butter and jam.
Another recipe contains similar ingredients, but is still slightly different. You should take eight oz of self raising flour, four oz of butter, two oz of currants and the same amount of sugar, only a pinch of salt and two eggs. The preparing process is the same, and you should add a little milk if needed. Bake on your regular frying pan, although thicker, heavy pans are much better choice.
One traditional recipe called Piceary moen uses more baking powder mixed with regular flour, more salt and less sugar. Most variations contain nutmeg, but you will find more cinnamon in some, or even coriander, ginger, vanilla or some other spices. Dried and fresh fruits are also quite popular, and all kinds of berries can be used as well.
Welsh cakes are easy to prepare and very tasty. They can be served hot or cold, and if you add some fresh fruits in the mixture, they will be even tastier. Although this cake is usually served dusted with sugar, with jam and butter, you won't make a mistake if you serve it with your favorite cream instead.
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