Pice ar y maen (Welsh cakes)

    25 min

    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
    2 people made this

    Serves: 4 

    • 1/2 teaspoon baking powder
    • 1 pinch mixed spice or ground nutmeg
    • 225g self raising flour
    • 115g butter
    • 85g caster sugar
    • 85g currants
    • 1 large egg, beaten
    • milk

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    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 6mm (1/4 in) thick and cut into 5cm (2.5 in) rounds.
    4. Bake on a greased, moderately hot bakestone for about 3 to 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

    Parva Spices

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