This Welsh Cake recipe is from Glamorgan, (where they are also called Pica Bach) the recipe uses butter and adds in a little mixed ground spice before being baked – to eat authentically take two cakes, spread one with a little butter and jam (or stewed apples and brown sugar) and place the other cake on top making a little sandwich. However, we found eating two cakes together is a little heavy … another traditional method is to carefully cut one welsh cake in half, then spread on the filling and place the top back on. A different regional Welsh Cake recipe makes a plainer, traditional welsh cake, served with a sprinkling of sugar.
Glamorgan Welsh Cakes Recipe
- 225g plain flour
- 1/2 tsp bicarbonate of soda
- 115g butter
- 115g sugar
- 60g currants
- a pinch of salt
- 1/2 tsp mixed ground spice
- 1 egg (well beaten)
In a mixing bowl sift in the flour, salt, bicarbonate of soda, and ground mixed spice. Rub in the softened butter, to make a breadcrumb structure, then stir in the sugar and currants. Mix in the beaten egg, and knead in floured hands to make a fairly dry and soft dough. Add a little extra flour if needed.
On a floured work surface roll out the dough to the thickness of about 1 inch or 2.5cm, and cut into small rounds using an 8cm pastry cutter. Bake these welsh cakes on a lightly greased bakestone over a moderate heat – allowing for about two minutes per side.
When baked, and still warm,spread on the Pica Bach a little butter and sugar, (and a little jam).
Eat traditionally: take two cakes, spread one with a little butter and jam (or stewed apples and brown sugar) and place the other cake on top making a little sandwich. Eating two together is a little heavy … another method is to slice one welsh cake in half, then spread on the filling and place the top back on.