Welsh Onion Cake Recipes

WELSH ONION CAKE

Steps:

• Heat about a quarter of the butter in a large pan, set over a medium heat. Sweat the onions with a little salt and the rosemary sprig. Slowly cook on a gentle heat with a lid on for about 20 mins. Remove rosemary and set aside.
• Heat oven to 190C/170C fan/gas 5. Peel the potatoes and immediately cut into wafer-thin slices directly into a bowl containing the rest of the warm butter. Season with salt and pepper. The thinner the potatoes, the better the dish will be. Do not wash them once they are sliced, as you want all of the starch to stick the potatoes together.
• Line an ovenproof, non-stick frying pan with a round of baking parchment. Layer potatoes neatly into the dish in a circle, slightly overlapping. The bottom of the pan will become the presentation side. Continue to pile in half of the potatoes, then add the melted onions. On top of the onions continue with the potatoes until all used up. Set the pan over a medium heat and gently begin to colour the bottom of the dish for 5 mins, then transfer to the oven and cook for 45-50 mins until the potatoes are soft.
• Remove from the oven and leave to rest for 10 mins. Invert onto a serving plate, then slice into wedges with a very sharp knife.

WELSH CAKES

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.

WELSH ONION CAKE WITH CAERPHILLY

Steps:

• In a large pan, heat a knob of the butter with a drizzle of oil. Once the butter is foaming, add the onions, leek and some seasoning and cook for 15 mins until the onions are soft and sticky, stirring occasionally. Butter a 22cm cake tin or baking dish (alternatively, you can assemble the cake in the pan you're already using if it's ovenproof).
• In a separate pan, melt the remaining butter. Toss the sliced potatoes with the melted butter and plenty of seasoning. Heat oven to 200C/180C fan/gas 6.
• Arrange the potato slices over the base of the dish in a spiral or in concentric circles. Top with some of the onion mix, sprinkle over a layer of cheese and continue layering, finishing with a final round of potato slices. Press down firmly with your hands to compact the layers. Bake for 45-50 mins until the potatoes are golden brown and tender; cover with foil if the cake starts to take on too much colour. Turn out onto a plate to serve.

WELSH ONION CAKE

Steps:

• First pre-heat your oven to around 180 degrees fan / Gas Mark 6. BUT, if you are already using your oven to roast your Sunday lunch, just maintain that temperature - this Welsh onion cake is hardy and can cope with whatever temperature you throw at it!
• Firstly slice all of your potatoes as thinly as you can (but don't worry yourself too much if they are a bit thick - I don't use a mandolin or anything like that). I don't peel my potatoes either - it's up to you if you want to.
• Slice your onions thinly and grate your cheese.
• Generously butter your dish.
• Layer your buttered dish with a layer of potatoes (I use up the halves and scraps of potato for this bottom layer, which won't really be seen).
• Add a layer of sliced onions and some grated cheese, then season with salt and pepper.
• Repeat with more layers of potato, onion, cheese and seasoning (I normally get 2 layers of each plus a final one of potatoes).
• Try to save the nicest looking whole slices of potato to top the dish, as this will be the layer you see when you take the dish to the table (if you care about that kind of thing!).
• Top the Welsh onion cake with a few knobs of butter and cover loosely with tin foil.
• Bake for one hour covered, and then for a further 30 minutes uncovered, leaving you with soft potatoes and onions underneath a buttery, crispy layer of potatoes (my favourite bit).

WELSH ONION CAKE

Steps:

• Preheat the oven to 375 degrees.
• Grease a 7 inch souffle dish and place a layer of potatoes on the bottom and then a layer of onions, dot with butter and sprinkle with salt and pepper.
• Repeat the layers, finishing off with potatoes. Brush with butter and bake for 1 to 1 1/4 hours.
• Serve hot.

WELSH CAKES

Steps:

• Mix together dry ingredients.
• Cut in cold butter.
• Mix egg and milk together and slowly add to dry ingredients.
• Turn onto a floured board and roll 1/4 inch thick.
• Cut into rounds and fry on an electric skillet at 300* for about 5 minutes on each side.