This Welsh cake recipe made on Escape to the Farm came to me via ESSE, who in turn got it from Tim Maddams. Tim suggests that they are great cooked directly on the hot plate of the ESSE cooker. But equally, they can be cooked in a pan.
Makes 12-16 depending on size. This recipe can easily be doubled to make more welsh cakes.
- 110g salted butter, cubed, plus a little extra for cooking
- 210g self raising flour
- 75g golden caster sugar, plus a little extra for dusting
- 1 egg
- 1 small orange/clementine, zest only
- ¼ – ½ tsp ground cardamom, to taste
- 75g sultanas
- In a large bowl, rub the butter and flour together until it resembles breadcrumbs.
- Add the sugar, eggs, orange zest, cardamom and sultanas. Mix with your hands until a firm dough forms. If it needs extra moisture, a little cold milk will work wonders.
- Turn out the dough onto a floured board and roll out until 0.75cm thick. Then cut into rounds to be traditional, or random shapes if like Tim you prefer them – this also means you wont have to re-roll any spare mixture, which keeps the cakes a little lighter Tim thinks.
- To cook, simply cook straight on the hot plate, or use a cast iron pan with butter and then wipe away with kitchen paper. Cook the welsh cakes for 2-3 minutes until darkly toasted, but not burnt. Then flip over and repeat on the other side.
- Serve them warm, they are by far their best when eaten straight away, but can warmed up later if needs be.
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