Simple, delicious Welsh Cakes (Pice ar y maen)

    There are two ways of making these traditional Welsh spicy cakes - you can use a bakestone (occasionally called a griddle in modern parlance) or a dutch oven. As I am in possession of a bakestone that was my chosen method. Ideally Welsh Cakes are eaten warm and fresh so you need to ensure a rich enough mixture to prevent a dry, biscuity result. You can use a non stick frying pan if you don't have a bakestone, just keep a close eye on the temperature.


    Monmouthshire, Wales, UK
    1 person made this


    • 225g Self raising flour
    • 1/2 teaspoon baking powder
    • 115g butter
    • 85g sugar
    • 85g currants
    • 1 large egg (beaten) and a little bit of milk
    • A pinch of mixed spice or just nutmeg, up to you


    1. Mix together the baking powder, choice of spice and self raising flour.
    2. Rub the butter into this mixture before adding the sugar and currants, continue to mix whilst adding the beaten egg and a little milk to bind it all together into a fairly stiff paste. Ideally like a shortcrust consistency but a little softer.
    3. On a floured surface roll out the dough to about a 1/4 inch thick and cut into 2.5 inch rounds.
    4. Bake on a greased, moderately hot bakestone for about 3 -5 minutes per side (time will depend on the temperature of the stone). The cakes are ready when mottled with golden brown. Sprinkle with sugar and serve.

    See it on my blog

    See the original recipe here.

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