I asked my Welsh online friend to name a Welsh dessert she likes, then i made these (It might not have been great in appearance but was so tasty) Okay so i'm now addicted to these, thank you from turkey my welsh friends for finding this amazing cakes! (I actually made 12 of them but i forgot to take a photo before eating the others with my family, because it was so good😭) Should i try the traditional one next?

by Aegon-TW-2409

11 comments

  1. Looks tasty!

    Can I just suggest though, it looks to me like they need a more even cooking. Maybe try a lower heat while keeping them moving?

  2. They look good! The traditional ones are my favourite though

  3. Not bad at all – a bit of practice maybe, but then again they get eaten so you’ll get lots of practice 🙂

    Probably need a bit more cooking, and careful with the heat – if they burn they’re not good.

    Currants, raising, sultanas , maybe, personally no. Spices…this is what makes them really great – needs to be subtle. Use “mixed spice”, which is a combination of cinnamon, nutmeg, ginger and allspice. Go easy on the nutmeg as it can overpower it completely – subtly is the key. Practice 🙂

    You could try Bara Brith next – that’s a good one to serve too!

  4. Nice even thickness, usually 1.5cm or so. Don’t overwork it too much, and it looks like you may have had the pan too hot. They are more low and slow because you have to make sure they are cooked in the middle.

    Welsh cakes are also very much a personal thing. Mums were always shit loads of butter with a smidge of spice, grandmothers are margarine with a fair bit of spice. Keep tinkering and you’ll find your own personal recipe.

  5. Suggestion for future.

    Roll them a little thinner, cut them out, then stack them on a plate and put them in the fridge for an hour or so.

    The cold mix fluffs up better when cooking.

    As people have said, probably could use a slightly lower heat and keep the moving.

    Good effort for a first attempt, enjoy your experimentation and you will soon have “the Welshcakes that mum/dad used to make” for future generations

  7. Love Welsh cakes! A couple of things though:

    I would suggest cooking them low and slow next time, also take them off a little before they’re done as they’ll continue to cook as they cool.

    You should dust them with caster sugar (the tiny granules) as this is traditionally done.

    I think Id get a beating from my grandmother for saying this but I personally love chocolate chip and glacé cherry ones but I’m also of the opinion that you should add what you like.

    I saw somewhere you asked for dinner suggestions might I suggest Welsh Rarebit as a starter and Cawl as the main.

  11. Welsh cakes are tops! I’ve found that if you make them with rice flour (+ xantham gum to bind), they have an even more gorgeous texture, plus they are gluten free for those that need it too.

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