Step-by-Step Cakes by DK Publishing

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Welsh Cakes

These traditional small cakes from Wales take minutes to prepare and

cook, and you don’t even have to remember to preheat the oven.

Method

1 Sift the flour, baking powder, and salt

into a large bowl. Rub the butter into

the flour until the mixture resembles fine

bread crumbs. Mix in the sugar and the

golden raisins. Pour in the egg.

2 Mix the ingredients together, bringing

the mixture into a ball using your hands.

This should be firm enough to roll out, but

if it seems too stiff you can add a little milk.

3 On a floured work surface, gently roll

out the dough to about

1

⁄ 4 in (5mm) thick,

and cut disks out of the dough, using the

pastry cutter. Heat a large, heavy-bottomed

frying pan, cast iron skillet, or flat grill pan

over medium-low heat.

4 Cook the cakes, in batches, in a little

melted butter for 2–3 minutes each side,

until they puff up, are golden brown, and

are cooked through. While still warm, dust

the cakes with a little sugar before serving.

(Note that Welsh cakes are best eaten

immediately. If you freeze them, be sure to

reheat in the oven after defrosting.)

BAKER’S TIP

These are a delightfully easy afternoon

treat, and can be ready to eat within

minutes of starting. The secret is to cook

them over a fairly low heat, and to be

extremely careful when turning them over

to cook on the second side. Delicious eaten

immediately with butter.

Special equipment

2in (5cm) pastry cutter

Ingredients

11 ⁄ 3 cups all-purpose flour, plus extra for dusting

1½ tsp baking powder

½ tsp salt

7 tbsp unsalted butter, chilled and diced

(^1) ⁄ 3 cup sugar, plus extra for dusting
(^1) ⁄ 2 cup golden raisins
1 large egg, at room temperature, beaten
a little milk, if needed
24 SMALL
CAKES
20
MINS
16–24
MINS
UP TO 4
WEEKS