Easy Welsh Cakes Recipe! (2024)

FAQs

Why do my Welsh cakes go hard? ›

After you have flipped them, you want to look for that gooey line in the middle of each Welsh cake. If you don't have this and cook them for too long on either side, they're going to be rock hard the next day.

This Welsh cakes recipe, which follows a classic recipe and is cooked on a griddle, is hard to beat. Whip up a batch for St. David's Day – they are incredibly easy to make and if you don't have a traditional griddle, then a heavy cast iron frying pan can be used instead.

Welsh cakes can be eaten hot or cold, though the vast majority of Welsh people will tell you how to eat Welsh cakes is eating them while they're still warm. You can heat them up easily in a pan, toaster oven, standard oven, or even your microwave.

If your cake is dry, there are a few things you can do to fix it. One option is to add a wet ingredient, like water, milk, or fruit juice. You can also try heating the cake in the oven for a few minutes. If your cake is really dry, you may need to add some oil or melted butter as well.

Pica Bach or Pice Bach

These were general terms used for Welsh cakes, and refer to the food as being 'small cakes'. They can also be called 'pican' or 'picen' and were called these in Carmarthenshire, Aberystwyth and the old West Glamorgan (Swansea and Neath Port Talbot today).

Caster sugar

White sugar is milled into smaller crystals. It's also called superfine sugar. It dissolves more easily, making it perfect for recipes like custard from scratch, meringues and cakes. In most recipes you can substitute granulated sugar for caster sugar and vice versa.

Welsh Cakes or Pice ar y maen are a Welsh teatime treat. The recipe has been passed down through generations and is still as popular as ever. In Wales welsh cakes are also known as griddle cakes or bakestones because they are traditionally cooked on a bakestone (Welsh: maen, lit. 'stone' or Welsh: planc, lit.

Everyone likes to eat their welsh cakes differently and you should know that if you are talking to us there is no wrong or right way. Enjoy them with sugar, butter, plain, jam, cream, or even chocolate spread and marshmallow – the point of a welsh cake is that is makes you feel warm and cosy for a little minute.

For Welsh Cakes and Scones, we suggest eating within 3.5 weeks if unrefrigerated. 4.5 weeks if refrigerated and 20 weeks or more if frozen.

When you look at this recipe you will see how similar it is to a scone. The only real difference is that less milk is used in the Welsh Cake batter because you want a dough that can be easily rolled and cut into rounds.

Why are my Welsh Cakes so dry? ›

The consistency needs to be bound together, so if too dry add another egg.

A traditional Welsh Bakestone, also known as a Planc, (12 inch / 30 cm diameter and 10mm thick) is used to bake authentic regional recipes on such as welsh cakes, teisen lap, bara brith, crempog, breads, scones, cakes, pies, pancakes, tarts and biscuits etc.

Step 3: Cooking on the Bakestone

It requires a low heat, it should feel a little hot with your hand about an inch above it. Grease the bakestone with a little butter. Place the cakes on the stone, allow to cook for a short while, and then flip them over. You are aiming for a golden brown colour.

This can be avoided by setting the right temperature. Cake becomes hard when the temperature set is incorrect or less. Try baking a cake between 180 degrees to 220 degrees, depending on the type of cake and if it still happens, then you should reduce the quantity of the batter.

2) Too much flour was used

Any baked good — especially cake —with too much flour will be dry, hard, crumbly … take your unhappy pick. For best results, please weigh your flour (and other ingredients).

If your cake is hard, the problem probably lies in the beating. The butter must be beaten well in the early stages to give the mixture enough air for a light and fluffy texture. To achieve this the butter must be lukewarm and therefore not too hard.