Cinnamon Welsh Cakes Recipes

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CINNAMON ALMOND WELSH CAKES



Cinnamon Almond Welsh Cakes image

Welsh Cakes are traditional tea cakes from Wales that taste like a cross between pancakes and scones. They are easy to make on the stovetop and delicious with tea or coffee.

Provided by Rosemary Molloy

Categories     Dessert     Snack

Time 45m

Number Of Ingredients 10

1½ cups all purpose flour
¼ cup very fine sugar (granulated will also work)
1 teaspoon baking powder
¼ teaspoon cinnamon
pinch salt
½ cup butter (cold cubed)*
¼ cup slivered almonds
1 large egg
2 tablespoons milk (I used 2%)
powdered / icing sugar for dusting

Steps:

  • In a medium bowl whisk together flour, sugar, baking powder, salt and cinnamon. Cut in butter and combine until it is the consistency of fine bread crumbs, stir in almond slivers.
  • In a small bowl with a fork beat together egg and milk. Then add to flour mixture, mix until just combined.
  • Move to a lightly floured flat surface, and knead gently just until combined (do not over knead). Gently roll with a lightly floured rolling pin to the thickness of 1/4-1/2 inch (1-2 centimeters)*, cut with a 2 3/4 - 3 inch (7 centimeter) round cookie cutter.
  • In a heavy skillet add a little oil (spread with a brush), heat on low, (thinner cakes can be cooked on a medium low heat), add cake rounds and cover, turn when brown and continue to cook on low until done. If you cook them on too high heat, they will brown and not cook inside. Let cool, dust with powdered sugar. Enjoy!

Nutrition Facts : Calories 193 kcal, Carbohydrate 20 g, Protein 3 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 41 mg, Sodium 89 mg, Sugar 5 g, ServingSize 1 serving

WELSH CAKES



Welsh cakes image

Pice ar y maen, a Welsh teatime treat passed on through generations and still as popular as ever. Perfect for making with the children

Provided by Good Food team

Categories     Afternoon tea, Buffet, Snack, Treat

Time 16m

Yield Makes 16

Number Of Ingredients 9

225g plain flour
85g caster sugar
½ tsp mixed spice
½ tsp baking powder
50g butter, cut into small pieces
50g lard, cut into small pieces, plus extra for frying
50g currant
1 egg, beaten
splash milk

Steps:

  • Tip the flour, sugar, mixed spice, baking powder and a pinch of salt into a bowl. Then, with your fingers, rub in the butter and lard until crumbly. Mix in the currants. Work the egg into the mixture until you have soft dough, adding a splash of milk if it seems a little dry - it should be the same consistency as shortcrust pastry.
  • Roll out the dough on a lightly floured work surface to the thickness of your little finger. Cut out rounds using a 6cm cutter, re-rolling any trimmings. Grease a flat griddle pan or heavy frying pan with lard, and place over a medium heat. Cook the Welsh cakes in batches, for about 3 mins each side, until golden brown, crisp and cooked through. Delicious served warm with butter and jam, or simply sprinkled with caster sugar. Cakes will stay fresh in a tin for 1 week.

Nutrition Facts : Calories 138 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 2 grams protein, Sodium 0.13 milligram of sodium

WELSH CAKES



Welsh Cakes image

My grandfather was Welsh and liked to make Welsh cakes on the griddle. Our whole family loves them. Sometimes he would make them for Christmas and wrap them in little bundles for each family. It's a very special memory for us. -Wendy Masters, East Garafraxa, Ontario

Provided by Taste of Home

Time 25m

Yield about 4-1/2 dozen.

Number Of Ingredients 9

3-1/2 cups all-purpose flour
1 cup sugar
1-1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup cold butter, cubed
3/4 cup 2% milk
1 large egg, beaten
1-1/4 cups dried currants or raisins

Steps:

  • In a large bowl, whisk flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Add milk and egg; stir just until moistened. Fold in currants., Pat or roll dough to 1/4-in. thickness; cut with a floured 2-in. biscuit cutter. Preheat griddle over medium heat. In batches, place cakes onto griddle; cook until tops puff and bottoms are golden brown, about 1-2 minutes. Turn; cook until second side is golden brown. Cool on wire racks.

Nutrition Facts : Calories 87 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 99mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

WELSH CAKES



Welsh Cakes image

We attended a county fair in Wales and the ladies of the local church were baking and selling these. We asked for the recipe and they graciously shared it with us. This has been converted to US standard. They are delicious and not as sweet as some of our style cookies. Dried currants can be used in place of the raisins.

Provided by Flo Buehler

Categories     World Cuisine Recipes     European     UK and Ireland     Welsh

Yield 24

Number Of Ingredients 9

4 cups all-purpose flour
4 teaspoons baking powder
½ teaspoon salt
6 tablespoons butter, softened
6 tablespoons lard
1 ½ cups white sugar
2 cups raisins
4 eggs
8 tablespoons milk

Steps:

  • Sift flour, baking powder and salt into bowl. Put in butter and lard and mix until resembles fine breadcrumbs. Stir in sugar and currants or raisins. Beat the eggs lightly and add to flour mixture with just enough milk to make a firm dough similar to shortcrust pastry.
  • Chill dough 1 to 2 hours.
  • Roll the dough to 1/4 inch on floured surface and cut with 3 inch rounds. Bake the cakes on a greased griddle or frying pan (I use my electric skillet with just a little non-stick spray) over low heat until golden brown. Cool and sprinkle with sugar. These also freeze well.

Nutrition Facts : Calories 234.5 calories, Carbohydrate 39.8 g, Cholesterol 42.1 mg, Fat 7.3 g, Fiber 1.1 g, Protein 3.8 g, SaturatedFat 3.4 g, Sodium 165.8 mg, Sugar 21 g

WELSH CAKES



Welsh Cakes image

A cross between a cookie, scone, and pancake, these intriguing treats are cooked on a griddle, not baked (despite its other name, Welsh bakestones). Martha's version is spiced with cinnamon and nutmeg and studded with dried currants and candied lemon peel.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 2 dozen

Number Of Ingredients 13

2 cups unbleached all-purpose flour, plus more for dusting
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 tablespoon finely grated lemon zest
1/2 cup (1 stick) cold unsalted butter, cut into pieces, plus more for griddle
1/2 cup dried currants
1/2 cup finely chopped candied citrus peel, such as lemon or citron
1 large egg
2 tablespoons whole milk
Superfine or confectioners' sugar, for sprinkling

Steps:

  • Line two baking sheets with parchment paper; set aside.
  • In a large bowl, whisk together flour, granulated sugar, baking powder, salt, cinnamon, nutmeg, and lemon zest. Using a pastry blender or your fingers, cut in butter until mixture is a sandy consistency. Stir in currants, candied citrus peel, egg, and milk until a soft dough forms. Gently knead to combine.
  • On a lightly floured surface, roll out dough 1/4 inch thick. Using a 2-inch fluted square cutter, cut out squares; transfer to prepared sheets. Reroll scraps once and cut out more squares.
  • Preheat a cast-iron griddle over medium. Lightly brush with butter. Working in batches, transfer dough squares to griddle and cook, turning once, until golden brown, about 1 1/2 minutes per side. Adjust heat as necessary. Transfer to a serving plate; sprinkle with superfine sugar, as desired. Serve immediately, or store in an airtight container at room temperature 3 to 5 days.

TEISEN SINAMON (WELSH CINNAMON CAKE)



Teisen Sinamon (Welsh Cinnamon Cake) image

From a collection of old Welsh cake recipes, purchased in Wales in 1992. "An impressive cake, its dark base contrasting with a deep meringue topping, is created by the simple improvement on the original of just one extra egg yolk, and one, or perhaps two, egg whites." The recipe says 1 teaspoon cinnamon. You might want a stronger cinnamon taste, so maybe use 1 1/2 teaspoons or to taste. As I haven't tried this cake yet I don't know how long it takes until the meringue topping is set.

Provided by Mia in Germany

Categories     Dessert

Time 45m

Yield 1 cake, 1 serving(s)

Number Of Ingredients 10

8 ounces flour
4 ounces sugar
2 -3 tablespoons caster sugar
4 ounces butter
2 egg yolks
2 -3 egg whites
1/2 teaspoon baking powder
1 teaspoon cinnamon
jam
milk, to mix

Steps:

  • Preheat oven to 400°F.
  • Sieve the flour and baking powder and rub in the butter.
  • Add the spice and sugar, then he egg yolks and a little milk to bind to a farily stiff sponge.
  • Turn into a shallow, well greased tin or plate - preferably a dish you can serve it in as the base is best left where it is.
  • Bake for about 20 minutes at 400°F.
  • Cool an spread with jam (apricot or raspberry).
  • For the meringue topping, beat the egg whites until stiff, fold in 1 tablespoon caster sugar for each white and beat again in the usual way until shiny.
  • Pile on top of the base and return to a cooler oven (325 F) to set and until the peaks are tipped with gold.

Nutrition Facts : Calories 2315.6, Fat 102.5, SaturatedFat 61.5, Cholesterol 575.8, Sodium 1121.7, Carbohydrate 316, Fiber 7.5, Sugar 139.7, Protein 36.5

GRANNY'S WELSH CAKES



Granny's Welsh Cakes image

This recipe was given to my grandmother many, many years ago by an old Welsh lady. They are a family favorite in all generations. They are different from the other recipes listed here as they do NOT have milk--eggs are the only liquid.

Provided by KristinB

Categories     Dessert

Time 25m

Yield 36-48 cookies, 6 serving(s)

Number Of Ingredients 8

4 cups flour
1 cup margarine or 1 cup butter
1 cup sugar
4 eggs
1 cup raisins or 1 cup currants
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla

Steps:

  • Beat margarine & sugar together.
  • Add eggs & beat till smooth.
  • Add dry ingredients & stir till just nicely mixed.
  • Roll out on floured surface to 1/4 to 1/2-inch thick.
  • Cut into rounds using a small glass or round cookie cutter (we've always used a small glass).
  • Cook in frying pan till nicely browned on one side; flip & brown the other side. (approx. 3-4 minute per side).
  • Remove to baking rack to cool.
  • Store in an airtight container or ziplock bag.

Nutrition Facts : Calories 827.5, Fat 34.5, SaturatedFat 6.4, Cholesterol 141, Sodium 1035.2, Carbohydrate 117.5, Fiber 3.1, Sugar 48.2, Protein 13.9

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