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Welsh Cake Recipe

Written By Asri Fahmi on Tuesday, 2 June 2015 | 00:18

Welsh Cake Recipe - Welsh cake is a traditional food of Welsh society. This cake is also commonly known as 'cake bake' or bakestones because it is in the traditional version of this cake is cooked with roasted on the embers of a fire or stove by using an iron skillet (cast iron) cake thickness of approximately 1.5 cm or more thick again. Sometimes, people call this cake as baked scones. Generally Welsh cake made of flour, sultanas, raisins, and sometimes also added some spices in it such as cinnamon and nutmeg. This cake is round rough with a diameter of about 4-6 cm and a thickness + 1.5 cm. Welsh cake is usually eaten when still warm with butter or a sprinkling of powdered sugar on top. Unlike the commonly eaten scones with jam or other ingredients then Welsh cake served simply with a glass of hot tea. Although sometimes these cakes are also sold in the condition has been cut in half and filled with jam or butter.

Welsh Cake Recipe
Welsh Cake Recipe

Welsh Cake Ingredients


- 260 grams of all-purpose flour or lower protein (eg Blue Triangle or Key Blue)
- 65 grams of sugar
- 2 1/4 teaspoons baking powder (make fresh and double acting, check the expiry period)
- 1/4 teaspoon salt
- 1/4 teaspoon of cinnamon powder
- 113 grams of cold butter that just came out of the refrigerator, cut into cubes
- 50 grams of cranberries or raisins or other dried fruit (I used dried cranberries)
- 40 grams of candied orange peel / candied citrus peel, cut into small pieces
- 1 egg, beaten off
- 2-4 tablespoons of liquid milk

How to make Welsh Cake 



  1. Prepare a bowl, put the flour, baking powder, cinnamon powder, sugar and salt. Stir with a spatula.
  2. Insert pieces of butter into the flour, using a knife or fork, chopped flour and butter until the butter into granules of soya covered by flour. Enter dried fruit and orange peel into it and stir well.
  3. Add beaten egg and 2 tablespoons milk. Stir until the dough becomes rough, if the dough is dry and scattered add milk back liquid milk little by little, until the dough will clump together. Stop adding milk.
  4. Sprinkle your desk with a little flour, then place the dough on it and knead the dough with lightly and slowly geralan only. The goal is that the dough really lumpy and not fragmented when crushed with a wooden rolling pin and printed with a cookie cutter.
  5. Prepare the bare table flour, dough roller with wooden rolling pin until the dough has a thickness + 1.5 cm. Printed with a round cookie cutter diameter + 4 -5 cm. Repeat until all the dough runs out.
  6. Prepare your non-stick teflon pan, apply a thin layer of butter / margarine on its surface. Heat it on the stove over low heat until hot, and place cake on it. Cook until one side of the new turn brown cake cooked carefully. The cake will look swell, crumbs and layered on the sides. Lift the cake if the surface has matured.


Welsh cake most delicious eaten while still warm and reheat in the microwave if it will be eaten. Yummy!
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