Welsh Cakes Recipe - helppo seurata resepti | Työtaso (2024)

FAQs

Why do my Welsh Cakes go hard? ›

Why did my Welsh cakes turn out hard, dry or crumbly? If your Welsh Cakes turned out hard, dry or crumbly, your mixture was probably not wet enough. Next time, add a little bit of milk so the mix is softer.

It is certain that the cakes, generally known today as 'Welsh Cakes', have been tea-time favourites in Glamorgan since the latter decades of the last century. At one period they would be eaten regularly in farmhouses and cottages alike, and the miner would also expect to find them in his food-box.

Getting the temperature of your griddle or bakestone correct is the key to this Welsh cake recipe. If it's too hot the cakes will burn before they are cooked through. Too low and the texture will be dry.

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.

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.

Most common reason is when the oven door is opened too soon and the cake hasn't set up and baked properly. The mixture could be too soft due to not enough ingredients or if there is too much liquid added.

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).

Teisen Lap (also known as 'wet cake' or 'moist cake') is usually baked on a plate (and is also sometimes known as 'cake on a plate') and is a great treat for 1 March - St David's Day. Teisen Lap was regarded as an 'ordinary' cake, baked fairly regularly in the coal-mining villages of south Wales.

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.

Do you toast Welsh Cakes? ›

Do not be deceived by their rustic appearance. These pan cooked cakes are melt in the mouth delicious and incredibly more-ish. Serve them warm (you can toast them!) with a healthy spread of butter!

According to Doug Windsor, the former national chef of Wales, the two cakes are made in a different way. He explained: "A Welsh cake is made from a dough, while a drop scone is made from a batter and is more of a pancake," he said.

They were usually cooked on a bakestone and the Welsh names given to these cakes were usually based on the different regional Welsh name for the bakestone. These included pice bach, tishan lechwan or tishan ar y mân (bakestone cakes), but in English they became known generally as Welsh Cakes.

Bara brith

Take afternoon tea anywhere in Wales and the star of the show, usually to be found nestling on the highest tier, is the famous bara brith, a traditional fruit cake with a unique flavour.

What is a Welsh Cake? It's like a cross between a pancake, cookie, or a scone but they are nothing like it. These are somewhat similar in appearance to Eccles Cakes but Welsh Cakes are a bit flatter than an Eccles Cake and unlike an Eccles Cake, Welsh Cakes are not filled.

If you have too much flour in a recipe and not enough fat, like butter or oil, your cake is going to be dry and hard. For best results, I would encourage you to use a scale when baking, but if you don't have a scale, then just make sure you're using measuring cups correctly.

Biscuits are essentially dried cakes, so absorb ambient moisture. Cakes are much more moist, so evaporate water to the surrounding air. Just eat and enjoy. Biscuits start out with a very low moisture content of between 1 and 3 per cent, depending on the type, whereas this is around 15 to 30 per cent for cakes.