|Welsh Cakes are definitely not stupid|
It's just soo tempting to make fun of the whole country (I'm not v. PC in case you hadn't noticed.)
It's because I lived in Bristol as a child. The Welsh were our nearest neighbours and I think we were a bit jealous because they had all that beautiful scenery and the Severn Bridge.
But their accent was horrible - all sing songy and gentle - and it really couldn't compete with our superior yokel accents.
Of course I'm not going to mention anything about unsavoury practices that might involve sheep and I won't mention them burning the country homes of the English either.
What I will say is that Welsh Cakes are lovely.
There. That was quite restrained wasn't it?!
On this day of St David when we give thanks for daffodils (Huh? St David was an actual person? Oh well...), I urge you to make my Lemon Welsh Cakes and to think gracious thoughts about our slightly dim Welsh cousins.
Oh dear, I called them dim. Well I told you I'm not very PC...
These are a doddle to make (that means easy to make). You are supposed to only have them with sugar sprinkled on top, but jam, maple syrup, golden syrup, honey, chocolate spread, it's all good in my book. You will need a crepe pan for this recipe and a 7cm round cutter.
All versions:125g dairy free margarine (or butter)
80g sugar (+ extra for sprinkling)
Approximately 6 tbsps Rice milk / other milk
Egg-free, dairy-free, gluten-free225g Doves Farm self-raising gluten free flour1 pinch of xanthan gum
1 pinch of salt
Egg replacing mix:
1 tbsps ground chia seeds (grind the chia seeds in a blender)
1 tbsp ground linseeds / flaxseeds1 tbsp apple sauce/puree
3tbsps rice milk
Gluten free with eggsUse the Doves Farm GF flour, xanthan gum and salt as above, but replace the egg replacing mix with 1 egg yolk
Egg-free with wheat flourUse the egg replacing mix as shown above and use 225g of self-raising flour (you could probably get away with plain flour in an emergency)
- If using the egg replacing mix, place the ground chia seeds, linseeds/flaxseeds, apple sauce and 3 tbsps rice milk into a small bowl. Stir to combine and set aside
- Place the flour, salt and xanthan gum (if using) into a mixing bowl. Add the zest of the lemon and the dairy free margarine/butter cut up into cubes. Rub the fat into the flour with your fingertips until the mix looks like fine breadcrumbs
- Add the sugar and sultanas and stir
- Make a well in the centre and add either the egg replacing mix or the egg yolk and mix to combine. Squeeze some juice from your lemon into the mix and stir/work it until you have a soft, fairly wet dough
- Dollop your mixture onto a GF floured work surface then, because it is too wet to roll, sprinkle some flour over the top. Turn the dough over and over on the floured surface until more flour is incorporated - add more sprinkles of flour as necessary - and you have a soft dough that you can roll out. It sounds a faff doing it this way, but I think it makes for a softer cake at the end of it
- Gently roll out the dough to 1cm thick, you can almost pat it out to this thickness, the dough feels lovely doesn't it?
- Using the cutter, stamp out rounds and set them to one side until all the dough is used up
- Lightly grease your crepe pan by putting a teaspoon of oil onto the surface and then wiping it round with some kitchen paper, the welsh cakes shouldn't be 'fried' in the oil, just browned by the heat
- Heat the pan over a low to medium heat and add your welsh cakes - in batches of 3 or 4 depending on pan size
- Cook them on one side until golden brown, then carefully turn them over to cook/brown the other side, lower the heat if they are browning too quickly and not cooked in the middle
- Place them onto a plate lined with kitchen paper and sprinkle with sugar. Repeat until they are all cooked
- Now smear them with margarine and jam, hunker down in the kitchen and eat the whole lot. Or you could share them with a Welsh person
© Pig in the Kitchen All Rights Reserved