Seguro que nunca has comido una Welsh cake. ¿Te gustaría probarlas? Te traemos la receta en inglés para que las hagas y practiques el idioma.
Welcome back to The Baker’s Dozen where we will continue to look at the world of baking, cakes and puddings.
For this entry we shall continue with the theme of scones by introducing the ‘griddle scone’ or as it’s more commonly known….the Welsh Cake. Why griddle scones? Well, it’s because they are baked on a griddle rather than in the oven as you would do for traditional scones.
It may come as no surprise from their name that these little cakes are typical in Wales but did you know that they are also common in Patagonia, Argentina? This is due to a number of people from Wales settling there in 1865. Even to this day there are still Welsh speakers, schools and churches in Patagonia, and the tearooms serve Welsh Cakes.
Welsh cakes seemed to be an ubiquitous cake in the households of my childhood; every family made them and everyone had their own recipe. In our family, we love them and although they are traditionally made with currants, we never included them as my brother hates currants (to be honest, they are nicer without). I would say that my brother has a greater love of welsh cakes than any other person I know and they’re quite magic in his possession………….they miraculously disappear without anyone ever seeing or tasting them.
Below you will find our family recipe for Welsh Cakes but any search on the internet will give you a recipe with different variations, with currants, mixed spice or cinnamon. It all depends on your taste as to whether you add these or not; at the end of the day there is no definitive recipe. As we always made plain welsh cakes we would regularly split them in half, put some jam in and then put it back together to make a sandwich or as it’s known, a jam split. This is a common practice more in South Wales than other parts of the country.
450g self-raising flour, sieved
110g salted butter
2 eggs beaten
1/2 teaspoon of mixed spice (optional)
Milk, if needed
Welsh cakes are best eaten on the day you make them, although they will keep for a day or two, but if my brother is anywhere to be seen you’ll be lucky to try them!
Griddle: a heavy flat iron plate, for cooking food (parilla)
Tearoom: a small café where tea and other refreshments are served
Currant: a small dried grape
Mixed spice: a ready prepared mix of spices, cinnamon, cloves and nutmeg. Used for cooking
Sieve (noun): a utensil made from fine wire mesh used for straining solids from liquids or for separating coarser from finer particles. As a verb ‘to sieve’, it’s the action of putting the flour through the sieve into a bowl below.
Lard: white solid pig fat (manteca)
Skillet: frying pan (sartén)
Rub into: in baking terms it’s the action of taking a small handful of flour and butter and rubbing it between your fingers and thumbs. The action is continued taking up new handfuls until there is no flour left and the mixture looks like breadcrumbs. At this point the fat is rubbed into the flour.
Fluted pastry cutter: a pastry cutter is a device, usually made from metal, for cutting shaped forms from dough. They can be of different shapes, such stars, circles, trees, bodies etc. They can have smooth edges or they can go in and out to make a little wave pattern (fluted).
Wipe away (phrasal verb): Clean excess liquid or fat off a surface by using a cloth or kitchen paper
Cooling wire: a rack where you leave food to cool down (rejilla)