Cinnamon Almond Welsh Cakes Recipe - An Italian in my Kitchen (2024)

FAQs

Why do my Welsh cakes fall apart? ›

If there are loads of crumbly bits its probably too dry. You want to be aiming for a nice soft dough that stays together but isn't sticky and messy!

They were usually called Pica ar y Maen in south Carmarthenshire, West Glamorgan and South Glamorgan. In English, they would be called 'bakestone cakes' or simply 'bakestones'.

Once upon a time, Wales was known as the largest producer of coal. The men would go off to the coal mines while the lady of the household would prepare Welsh cakes. These would be served with afternoon tea. Children were also given these delightful griddle-cooked cakes to take along with their lunches for school.

Welsh cakes are served hot or cold, sometimes 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.

The consistency needs to be bound together, so if too dry add another egg.

If your Welsh Cakes turned out hard, dry or crumbly, your mixture was probably not wet enough. Next time, add a little bit of milk so the mix is softer.

Tan Y Castell Welshcakes have won numerous awards and are recognised for their taste and quality, resulting in them now being one of the best-selling Welsh cakes on the market. They are soft, moist and crammed with the finest vine fruits.

Potato scallops/Potato cakes

In Australia and England, potato scallops are thin slices of potato that have been battered and deep-fried.

Picau ar y maen — also known as Welsh cakes, Welsh miner cakes, pice bach, cacennau cri, and teisennau gradell — are thick-ish, round tea cakes traditionally made on a baking stone or griddle, studded with dried fruit, possibly sprinkled in caster sugar, served warm or cold, butter and jam optional.

Enjoy them with sugar, butter, plain, jam, cream, or even chocolate spread and marshmallow – the point of a welsh cake is that is makes you feel warm and cosy for a little minute. If you have more tips on how you cook your welsh cakes then we'd love to hear them. Add them to the comments below!

Do Welsh cakes go bad? ›

For Welsh Cakes and Scones, we suggest eating within 3.5 weeks if unrefrigerated. 4.5 weeks if refrigerated and 20 weeks or more if frozen.

Cawl, pronounced in a similar way to the English word "cowl", can be regarded as Wales' national dish. Dating back to the 11th century, originally it was a simple broth of meat (most likely bacon) and vegetables, it could be cooked slowly over the course of the day whilst the family was out working the fields.

Scones are usually larger and baked, and originate from Scotland. Welsh cakes are round, small, flat, and cookie/biscuit-like, and they are cooked on a flat griddle. Welsh cakes are usually made with currants. Scones might or might not contain currants.

They were usually cooked on a bakestone and the Welsh names given to these cakes were usually based on the different regional Welsh name for the bakestone. These included pice bach, tishan lechwan or tishan ar y mân (bakestone cakes), but in English they became known generally as Welsh Cakes.

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.

Several steps can be taken to prevent cakes from sinking in the middle. Eensure the oven is fully preheated, avoid frequent opening during baking, use correct ingredient measurements, mix thoroughly, avoid overmixing, bake on the center rack, and avoid underbaking.

Chill the cakes in the freezer for an hour or so before assembling and decorating. Cold cakes are BY FAR easier to work with, and, therefore, way less scary, since they are much more solid and much less likely to fall apart.

Cakes crumble because they've dried out too much. From years of baking, I know that dry cakes happen for one of two reasons; using too much of your dry ingredients or over-baking your cake.

This can happen for a variety of reasons ranging from type of flour, not enough eggs/wrong size eggs, not enough liquid or fats and even storage. 'Causes of crumbly fruit cake'.