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'''Welsh cakes''' ({{lang-cy|picau ar y maen, pice bach, cacen gri}} or ''{{lang|cy|teisen radell}}''), also '''bakestones''' or '''pics''', are traditional in [[Wales]].<ref>{{cite web|title=Food recipes -Welsh cakes |url=http://www.bbc.co.uk/food/recipes/welsh_cakes_16706 |publisher=[[BBC]] |year=2015 |accessdate=30 April 2015 }}</ref><ref>{{cite web|url=http://www.visitwales.com/explore/traditions-history/recipes/welsh-cakes |title=Welsh cakes |publisher=[[Welsh Government]] |year=2015 |accessdate=30 April 2015 |work=[[Visit Wales]] website}}</ref> They have been popular since the late 19th century with the addition of fat, sugar and dried fruit to a longer standing recipe for [[flat-bread]] baked on a griddle.<ref>''Encyclopaedia of Wales'' 2008 pp 931</ref>
'''Welsh cakes''' ({{lang-cy|picau ar y maen, pice bach, cacennau cri}} or ''{{lang|cy|teisennau gradell}}''), also '''bakestones''' or '''pics''', are traditional in [[Wales]].<ref>{{cite web|title=Food recipes -Welsh cakes |url=http://www.bbc.co.uk/food/recipes/welsh_cakes_16706 |publisher=[[BBC]] |year=2015 |accessdate=30 April 2015 }}</ref><ref>{{cite web|url=http://www.visitwales.com/explore/traditions-history/recipes/welsh-cakes |title=Welsh cakes |publisher=[[Welsh Government]] |year=2015 |accessdate=30 April 2015 |work=[[Visit Wales]] website}}</ref> They have been popular since the late 19th century with the addition of fat, sugar and dried fruit to a longer standing recipe for [[flat-bread]] baked on a griddle.<ref>''Encyclopaedia of Wales'' 2008 pp 931</ref>


The cakes are also known as '''griddle cakes''' or '''bakestones''' within Wales because they are traditionally cooked on a [[bakestone]] ({{lang-cy|maen|lit=stone}} or {{Lang-cy|planc|lit=board}}), a [[cast-iron]] [[griddle]] about 1.5&nbsp;cm or more thick which is placed on the fire or cooker; on rare occasions, people may refer to them as griddle scones.<ref>{{cite web|title=Fast facts about Welsh cakes - and a recipe|url=http://www.newswales.co.uk/index.cfm?id=10569|publisher=OnlineWales Internet Ltd|accessdate=12 September 2013}}</ref>
The cakes are also known as '''griddle cakes''' or '''bakestones''' within Wales because they are traditionally cooked on a [[bakestone]] ({{lang-cy|maen|lit=stone}} or {{Lang-cy|planc|lit=board}}), a [[cast-iron]] [[griddle]] about 1.5&nbsp;cm or more thick which is placed on the fire or cooker; on rare occasions, people may refer to them as griddle scones.<ref>{{cite web|title=Fast facts about Welsh cakes - and a recipe|url=http://www.newswales.co.uk/index.cfm?id=10569|publisher=OnlineWales Internet Ltd|accessdate=12 September 2013}}</ref>

Revision as of 09:58, 17 April 2019

Welsh cake
Picau ar y maen
Home-made Welsh cakes
Alternative namesBakestones
Place of originWales
Serving temperatureHot or cold
Main ingredientsFlour, sultanas, raisins, and/or currants
VariationsLlech Cymraeg, jam split

Welsh cakes (Template:Lang-cy or teisennau gradell), also bakestones or pics, are traditional in Wales.[1][2] They have been popular since the late 19th century with the addition of fat, sugar and dried fruit to a longer standing recipe for flat-bread baked on a griddle.[3]

The cakes are also known as griddle cakes or bakestones within Wales because they are traditionally cooked on a bakestone (Template:Lang-cy or Template:Lang-cy), a cast-iron griddle about 1.5 cm or more thick which is placed on the fire or cooker; on rare occasions, people may refer to them as griddle scones.[4]

Welsh cakes are made from flour, butter/lard, currants, eggs, milk, and spices such as cinnamon and nutmeg.[5] They are roughly circular, a few inches (7–8 cm)[citation needed] in diameter and about half an inch (1–1.5 cm) thick.

Welsh cakes are served hot or cold dusted with caster sugar. Unlike scones, they are not usually eaten with an accompaniment, though they are sometimes sold ready split and spread with jam, and they are sometimes buttered.

Variations

  • Llech Cymreig: cooked with plain flour (particularly wholemeal flour) rather than the standard self-raising flour, and baking powder, resulting in a much flatter and crisper cake. Typically, this variant is made as a slab on a bakestone, or nowadays on a baking tray, hence the name Llech Cymreig (literally, "Welsh slab").
  • Jam Split: popular in South Wales. As the name suggests, this is a Welsh cake split horizontally, with jam (and sometimes butter) added, rather like a sandwich.
  • Apple Dragon: Adding grated apple to the mix helps to keep the cakes moist for longer.
  • The Newport Lovely: regional variant hand-crafted by the men of Newport for their women either as a wedding gift, or as an engagement present.
  • Mynydd Cymreig: (literally, Welsh Mountain): from North Wales, doubling the amount of baking powder results in their increased rising. They are also finely coated in icing sugar, symbolising the seasonal snow cap of some of the higher peaks in Snowdonia.
  • The Kiwi Cake: exported by Welsh settlers, the Welsh cake has been produced in New Zealand for many years.

See also

References

  1. ^ "Food recipes -Welsh cakes". BBC. 2015. Retrieved 30 April 2015.
  2. ^ "Welsh cakes". Visit Wales website. Welsh Government. 2015. Retrieved 30 April 2015.
  3. ^ Encyclopaedia of Wales 2008 pp 931
  4. ^ "Fast facts about Welsh cakes - and a recipe". OnlineWales Internet Ltd. Retrieved 12 September 2013.
  5. ^ "Traditional Welsh cake recipe". Visit Wales, Welsh Government. Retrieved 12 September 2013.
Wikimedia Commons has media related to Welsh cakes.
Wikibooks has a book on the topic of: Cookbook:Welsh Cakes
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