Welsh Recipes Desserts: Traditional Welsh Cakes

Welsh cakes, known in Welsh as picau ar y maen, are griddle-cooked cakes from Wales made with flour, butter, sugar, currants and warm spice. They are tender inside, lightly browned outside, and usually served with a coating of sugar while still warm; family recipes vary in their spice, fruit and fat.

Ingredients

2 cups (250 g) all-purpose flour, plus a little extra for rolling
1 teaspoon baking powder
½ teaspoon ground mixed spice
¼ teaspoon fine salt
½ cup (113 g) cold unsalted butter, cut into small cubes
⅓ cup (67 g) granulated sugar, plus 2 tablespoons (25 g) for coating
½ cup (75 g) currants
1 large egg (about 50 g without shell)
1 tablespoon (15 ml) whole milk, plus up to 1 tablespoon (15 ml) more if needed
1 teaspoon (5 ml) butter or neutral oil, for lightly greasing the griddle if necessary

Instructions

Combine the dry ingredients. In a large bowl, whisk together the flour, baking powder, mixed spice and salt so the raising agent and seasoning are evenly distributed. If you do not have British-style mixed spice, combine ¼ teaspoon cinnamon with a pinch each of nutmeg and allspice; this gives a similar warm aroma, though the blend will be a little less complex.
Rub in the butter. Add the cold butter cubes and rub them into the flour with your fingertips until the mixture resembles coarse breadcrumbs, with a few small buttery pieces remaining. You can use a pastry cutter instead. Work fairly quickly so the butter stays cool; melted or very soft butter can make the dough greasy and harder to roll.
Add sugar and currants. Stir in the ⅓ cup sugar and currants, separating any clumps of fruit. Currants are the small, dark dried grapes traditionally used in many Welsh cake recipes. If they are unavailable, use ½ cup (75 g) raisins, chopped into currant-sized pieces; they make the cakes slightly sweeter and give a larger, chewier fruit bite.
Bring the dough together. Beat the egg with 1 tablespoon milk, pour it into the bowl and mix with a fork. Gather the crumbs with your hands until a soft, firm dough forms. If dry flour remains at the bottom, add the extra milk a teaspoon at a time. Stop as soon as the dough holds together: too much liquid makes it sticky and encourages tough cakes when extra flour is worked in.
Chill briefly. Press the dough into a flat disc, cover it and refrigerate for 10 minutes. This short rest firms the butter and makes the dough easier to roll without a heavy dusting of flour. Meanwhile, clear a surface and set out a plate for the cooked cakes and a small bowl with the coating sugar.
Roll and cut. Lightly flour the work surface and rolling pin. Roll the dough to about ¼ inch (6 mm) thick, turning it once or twice so it does not stick. Cut rounds about 2½ inches (6 cm) across with a cutter or drinking glass. Gather the scraps gently, reroll once, and cut more rounds; repeated kneading can make the later cakes firm. You should have about 16 cakes, depending on the cutter and how efficiently you use the scraps.
Heat the cooking surface. Warm a heavy, flat griddle, cast-iron skillet or sturdy nonstick pan over medium-low heat. A traditional bakestone is useful but not essential. Lightly grease the surface only if it is not well seasoned or nonstick, then wipe away excess fat so the cakes brown rather than fry. The pan is ready when a small scrap of dough sizzles gently without darkening immediately.
Cook in batches. Place the rounds in the pan with a little space between them. Cook for about 2 to 3 minutes on the first side, then turn and cook another 2 to 3 minutes. Adjust the heat as needed: the exterior should become evenly golden brown while the middle has time to cook. If the cakes are dark before the centers are done, lower the heat; if they remain pale and dry, raise it slightly. Allow roughly 20 minutes for all the batches, depending on pan size.
Check doneness and coat. The cakes should feel set, with no wet dough visible at the edges. Because this recipe contains egg, check the center of the thickest cake with a food thermometer; USDA FSIS guidance for egg dishes is a safe minimum internal temperature of 160°F (71°C). Transfer the cooked cakes to the sugar plate and turn them gently to coat while warm. If the sugar does not cling, brush the surface very lightly with melted butter first.
Serve warm or cool. Set the cakes on a rack for a few minutes if you prefer a less-soft surface, or serve them warm while the centers are tender. They are delicious plain, but a little butter or jam can be offered at the table. Let any cakes you plan to store cool fully before packing them.

Tips

Keep the dough tender. Mix only until it comes together, and use as little bench flour as you can. Extra flour worked into the dough makes the cakes dry; too much milk makes them sticky and more likely to spread.
Control the pan temperature. Medium-low heat is more reliable than a hot pan. Welsh cakes need time to cook through because they are thicker than pancakes. Cook a test cake first, then adjust the heat before committing the whole batch.
Use a suitable fat if needed. Some regional and family versions use lard or a mixture of butter and lard. You can replace up to half the butter with the same weight of lard for a slightly more traditional, less buttery flavor and a tender crumb; all-butter gives a richer taste.
Measure flour gently. Spoon flour into a cup and level it rather than compressing it into the cup. If weighing, the gram quantity is more consistent. Avoid adding extra flour just because the dough feels softer than bread dough; it should be pliable, not stiff.

Serving Suggestions

Welsh cakes are often enjoyed warm, simply dusted or tossed with granulated sugar. Put them out with tea or coffee for an afternoon snack, or serve them as a modest dessert after a meal. Their gently spiced flavor pairs particularly well with a cup of black tea, while the currants bring enough sweetness that a rich topping is not necessary.

For a slightly more substantial plate, split a warm cake and add a small pat of butter, or serve it with a spoonful of strawberry or raspberry jam. Clotted cream is a possible accompaniment, though it makes the snack richer and is not needed for the cakes to taste complete. If serving several people, pile the cakes on a warmed plate and offer the extras separately so guests can choose their own topping.

Variations

Change the spice: Mixed spice is a familiar choice, but recipes vary. Use cinnamon alone for a softer, simpler aroma, or add a pinch of mace or nutmeg. Keep the total spice modest so it complements rather than masks the currants and butter.

Try another dried fruit: Chopped raisins or sultanas can stand in for currants. Chop larger fruit fairly small so it does not tear the dough when rolling or scorch against the griddle. Finely chopped dried cranberries also work, although they give the cakes a tangier, less traditional flavor.

Make them without dairy: Use a firm plant-based baking block in place of the butter and an unsweetened plant milk in place of cow’s milk. Choose a block designed for baking rather than a soft spread from a tub, which may contain more water. The result can be a little less rich, and browning may vary, so watch the first batch closely.

Adjust the sweetness: The dough is deliberately not very sweet because the finished cakes are coated in sugar. You can omit the coating sugar for a less-sweet result, or increase the dough sugar by 1 tablespoon (12 g) if you prefer a sweeter cake. Keep in mind that extra sugar can make the outside brown faster.

Storage and Reheating

Cool the cakes completely, then store them in an airtight container. Refrigerate them within 2 hours of cooking; they keep well for about 3 to 4 days in the refrigerator. For the best texture, separate layers with baking paper so the sugar coating does not make the cakes stick together. Welsh cakes are also suitable for freezing: wrap them well or place them in a freezer-safe container for up to 2 months, then thaw in the refrigerator or at room temperature.

To warm refrigerated or thawed cakes, use a dry skillet over low heat, turning once, until hot throughout. You can also microwave one or two briefly, though this softens the surface rather than restoring a lightly toasted edge. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer; avoid overheating, which can dry them out. Add a fresh pinch of sugar after warming if the original coating has dissolved.

Frequently Asked Questions

Are Welsh cakes the same as scones?
They share familiar baking ingredients, but Welsh cakes are shaped into small rounds and cooked on a griddle rather than baked in an oven. Their texture is usually closer to a tender, lightly crisp griddle cake, with currants and spice mixed through the dough.

Can I make the dough ahead?
Yes. Wrap the dough disc and refrigerate it for up to 24 hours. Let it sit at room temperature for a few minutes if it is too firm to roll, then cut and cook the cakes. You can also cut the rounds in advance and keep them covered in the refrigerator for a short time, but separate them so they do not stick.

Why are my Welsh cakes burnt outside but raw in the middle?
The pan is too hot, or the cakes may have been rolled thicker than intended. Lower the heat to medium-low and cook the next batch more slowly. Aim for an even thickness of about ¼ inch (6 mm), and check a center with a thermometer because browned color alone does not confirm that an egg-containing cake is fully cooked.

Can I cook Welsh cakes in a regular frying pan?
Yes. A heavy skillet works well if it has a flat base and enough room for several cakes without crowding. A crowded pan is harder to manage and can cool unevenly, so cook in batches. Avoid deep oil; the cakes should cook on a lightly greased or dry surface, not be submerged or shallow-fried.

Can I make Welsh cakes without currants?
Yes. Leave them out for a plain, gently spiced cake, or replace them with chopped raisins or sultanas. The fruit contributes little moisture, so the dough should still come together in the same way. If you omit the fruit, you may prefer to serve the cakes with jam or butter for extra sweetness.

How do I know when the dough has the right consistency?
It should hold together when pressed, feel soft but not wet, and roll without crumbling apart. A few dry crumbs can be worked in with a teaspoon of milk; if it sticks heavily to your hands or the rolling pin, chill it briefly before adding more flour. This small adjustment helps keep the finished cakes tender.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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