Welsh Cakes Recipe Marry Berry

Welsh Cakes Recipe Marry Berry

Welsh cakes are a delightful and traditional treat hailing from Wales, and Mary Berry, the beloved British cook and television personality, has her own take on this classic recipe. Mary Berry is known for her expertise in creating delicious and homey baked goods, and her Welsh cakes recipe is no exception.

These delectable little cakes are often described as a cross between a scone and a pancake, with a touch of sweetness and a hint of spice. They are griddled or fried to perfection and are a beloved part of Welsh culinary heritage.

Mary Berry’s recipes are known for their reliability and the comforting, homely quality of the dishes they produce. So, if you’re looking to savor the taste of Wales with a touch of Mary Berry’s culinary expertise, her Welsh cakes recipe is sure to be a delightful addition to your baking repertoire.

• Also read : Nadiya Hussain Chicken Biryani Recipe

Ingredients:

• 225 grams (1 3/4 cups) all-purpose flour
• 85 grams (6 tablespoons) unsalted butter, cold and cubed
• 85 grams (1/3 cup) granulated sugar
• 1/2 teaspoon baking powder
• A pinch of salt
• 1/4 teaspoon ground cinnamon (optional, for flavor)
• 1/4 teaspoon ground nutmeg (optional, for flavor)
• 1 large egg, beaten
• 1/2 teaspoon vanilla extract
• 75 grams (1/2 cup) raisins or currants
• Additional flour for dusting when rolling out the dough
• Caster sugar, for sprinkling (optional)

These quantities should yield a delicious batch of Welsh cakes. Adjust them as needed based on the number of cakes you wish to make. Enjoy your baking!

How to make Welsh Cakes Recipe

Absolutely, here’s the detailed breakdown of mixing the dough for Welsh cakes:

Mixing the Dough:

Combine Dry Ingredients:

• In a large mixing bowl, add 225 grams (1 3/4 cups) of all-purpose flour.
• Add 85 grams (1/3 cup) of granulated sugar.
• Incorporate 1/2 teaspoon of baking powder.
• Add a pinch of salt for flavor enhancement.
• Optionally, you can also include 1/4 teaspoon of ground cinnamon and 1/4 teaspoon of ground nutmeg for extra flavor. These spices are traditional but can be omitted if you prefer a plainer taste.

Cut in Cold Butter:

• Add 85 grams (6 tablespoons) of cold, cubed unsalted butter to the dry ingredients.
• Using your fingertips or a pastry cutter, work the butter into the dry mixture until it resembles coarse breadcrumbs. This step ensures a crumbly texture in your Welsh cakes and helps create a flaky pastry.

Add Dried Fruit:

• Once the butter is evenly distributed, add 75 grams (1/2 cup) of raisins or currants to the mixture. You can use either, or even a combination of both, depending on your preference.
• Gently fold the dried fruit into the mixture until it’s evenly distributed.

Making the Dough:

Beat Eggs and Vanilla Extract:

• In a separate bowl, crack 1 large egg.
• Add 1/2 teaspoon of vanilla extract to the egg.
• Use a fork or a whisk to beat the egg and vanilla extract together until well combined. This mixture will add moisture and flavor to the dough.

Gradually Add Beaten Eggs:

• With your dry ingredients and butter mixture prepared in the previous step, create a well or a space in the center of the dry ingredients.
• Gradually pour the beaten egg and vanilla extract mixture into the well.

Mix Until a Dough Forms:

• Using a spatula or a wooden spoon, gently combine the wet and dry ingredients.
• Continue mixing until a dough starts to come together. Be careful not to overmix; you want to combine the ingredients just until a cohesive dough forms.

The addition of the beaten egg and vanilla extract will provide the necessary moisture to bind the dry ingredients together and create the Welsh cake dough. This dough will be used to roll out and shape the individual cakes in the next steps.

Shaping and Cooking:

Roll Out the Dough:

• Dust a clean, flat surface with some additional flour to prevent sticking.
• Take your prepared Welsh cake dough and place it on the floured surface.
• Use a rolling pin to gently roll out the dough to a thickness of about 1/4 inch (approximately 0.6 cm). Ensure that the dough is evenly rolled to maintain consistent cooking times for the cakes.

Cut Out Individual Welsh Cakes:

• Using a round cutter (usually about 2.5 to 3 inches or 6 to 7.5 cm in diameter), cut out individual Welsh cakes from the rolled-out dough.
• Gather and re-roll any scraps of dough to cut out more cakes until you’ve used up all the dough.

Heat a Griddle or Frying Pan:

• Place a griddle or a non-stick frying pan on the stovetop over medium-low heat.
• You don’t need to add any oil or butter to the pan, as the cakes will be cooked on a dry surface.

Cook the Welsh Cakes:

• Once the griddle or pan is adequately heated, carefully place the Welsh cakes onto it.
• Cook the cakes for a few minutes on each side, or until they are golden brown and cooked through. This usually takes about 2-3 minutes per side, but cooking times may vary, so keep an eye on them.
• Welsh cakes should be firm to the touch and no longer doughy in the center when they’re fully cooked.

Transfer and Cool:

Once cooked, remove the Welsh cakes from the griddle or pan and transfer them to a wire rack to cool slightly.

• If desired, you can sprinkle them with caster sugar while they are still warm to add a touch of sweetness.

For a delightful serving suggestion

Consider presenting your freshly baked Welsh cakes on a charming platter with a sprinkle of powdered sugar for an elegant touch. These golden, slightly sweet treats are perfect for a cozy afternoon tea or a special breakfast.

Accompany them with a pot of your favorite tea, be it black, herbal, or a fragrant Welsh brew like “tea and bara brith.” To enhance the experience, offer a selection of spreads such as clotted cream, fruity preserves, or honey,

allowing your guests to customize their Welsh cakes to their liking. The combination of warm, buttery cakes with these accompaniments creates a delightful blend of textures and flavors that celebrates the rich culinary heritage of Wales and makes any gathering feel warm and inviting.

Tips:

• Use cold butter. This will help the Welsh cakes keep their shape while cooking.
• Don’t overmix the dough. Overmixing can make the Welsh cakes tough.
• Roll out the dough on a lightly floured surface. This will prevent the dough from sticking.
• Use a heavy iron griddle or bakestone to cook the Welsh cakes. This will help them cook evenly.
• Cook the Welsh cakes over a medium heat. If the heat is too high, the Welsh cakes will burn on the outside before they are cooked through.
• Serve the Welsh cakes warm and dusted with caster sugar. You can also serve them with butter, jam, or clotted cream.

Here are some additional tips:

• If you don’t have a bakestone or griddle, you can cook the Welsh cakes in a frying pan. Just make sure to use a low heat to prevent them from burning.
• If you want to make chocolate chip Welsh cakes, simply add 1/2 cup of chocolate chips to the dough.
• If you want to make spiced Welsh cakes, add 1 teaspoon of ground cinnamon and 1/2 teaspoon of ground nutmeg to the dough.
• Welsh cakes can be stored in an airtight container for up to 3 days.

Conclusion:

Mary Berry’s Welsh cakes recipe embodies the perfect blend of simplicity and scrumptiousness. These little rounds of delight capture the essence of Wales with every bite. The straightforward process of mixing the dough, shaping the cakes, and griddling them to a golden perfection makes it accessible to both novice and experienced bakers. The combination of buttery richness, a hint of spice, and the sweet burst of raisins or currants is a true celebration of Welsh culinary heritage.

We encourage you to embrace this recipe and savor these delightful treats. Whether you enjoy them with a steaming cup of tea, share them with friends and family, or simply indulge in them on your own, Welsh cakes offer a comforting taste of Wales that’s hard to resist. So, roll up your sleeves, create a batch, and experience the warmth and flavor of this Welsh classic, courtesy of Mary Berry’s time-tested recipe.