Best Welsh Cheese Cakes Recipes

WELSH CAKES

Steps:

• In a large bowl, whisk flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Add milk and egg; stir just until moistened. Fold in currants., Pat or roll dough to 1/4-in. thickness; cut with a floured 2-in. biscuit cutter. Preheat griddle over medium heat. In batches, place cakes onto griddle; cook until tops puff and bottoms are golden brown, about 1-2 minutes. Turn; cook until second side is golden brown. Cool on wire racks.

WELSH CHEESE CAKES

Steps:

• Preheat the oven to 190°C/gas mark 5.
• Grease two 12-case bun trays.
• Place all the cake mixture ingredients into a food processor and mix until creamy, stopping halfway to scrape down mixture from the sides.
• Do not over mix the batter.
• Roll out the pastry to the same thickness as for a tart base.
• Cut out rounds of pastry with a scone cutter (large enough to come up to about mid depth of a bun cup).
• Carefully place 1 level teaspoon of jam into the middle of the pastry cases (do not allow jam to touch edges of pastry). Spoon the cake mixture on top of the jam so it is level with the top of the cake tin.
• Bake for 12-15 minutes until the tops of the buns are golden brown.
• Remove from tins as soon as they are cool enough to touch and place on a wire cooling rack.

WELSH CAKES

Steps:

• Tip the flour, sugar, mixed spice, baking powder and a pinch of salt into a bowl. Then, with your fingers, rub in the butter and lard until crumbly. Mix in the currants. Work the egg into the mixture until you have soft dough, adding a splash of milk if it seems a little dry - it should be the same consistency as shortcrust pastry.
• Roll out the dough on a lightly floured work surface to the thickness of your little finger. Cut out rounds using a 6cm cutter, re-rolling any trimmings. Grease a flat griddle pan or heavy frying pan with lard, and place over a medium heat. Cook the Welsh cakes in batches, for about 3 mins each side, until golden brown, crisp and cooked through. Delicious served warm with butter and jam, or simply sprinkled with caster sugar. Cakes will stay fresh in a tin for 1 week.

WELSH ONION CAKE WITH CAERPHILLY

Steps:

• In a large pan, heat a knob of the butter with a drizzle of oil. Once the butter is foaming, add the onions, leek and some seasoning and cook for 15 mins until the onions are soft and sticky, stirring occasionally. Butter a 22cm cake tin or baking dish (alternatively, you can assemble the cake in the pan you're already using if it's ovenproof).
• In a separate pan, melt the remaining butter. Toss the sliced potatoes with the melted butter and plenty of seasoning. Heat oven to 200C/180C fan/gas 6.
• Arrange the potato slices over the base of the dish in a spiral or in concentric circles. Top with some of the onion mix, sprinkle over a layer of cheese and continue layering, finishing with a final round of potato slices. Press down firmly with your hands to compact the layers. Bake for 45-50 mins until the potatoes are golden brown and tender; cover with foil if the cake starts to take on too much colour. Turn out onto a plate to serve.