Cinnamon Welsh Cake Recipe
Cinnamon Welsh Cakes are a delightful treat that bring a touch of Welsh tradition to your table. Perfect for a cozy tea time, these cakes combine the warmth of cinnamon with the richness of butter and eggs, making them the ideal snack to enjoy with a hot cup of tea or coffee. Their soft, slightly spiced flavor is enhanced by the natural sweetness of sultana raisins, creating a satisfying bite in every mouthful. Whether you’re serving them to guests or enjoying them as an afternoon indulgence, these cakes are sure to become a favorite.
Ingredients:
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 225 grams |
| Caster Sugar | 85 grams |
| Cinnamon Powder (Dalchini) | 1/2 teaspoon |
| Baking Powder | 1/2 teaspoon |
| Unsalted Butter | 100 grams |
| Sultana Raisins (finely chopped) | 20 raisins |
| Whole Egg | 1 whole |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~150 kcal |
| Protein | ~2.5g |
| Carbohydrates | ~20g |
| Sugars | ~7g |
| Fat | ~7g |
| Saturated Fat | ~4g |
| Fiber | ~0.5g |
| Sodium | ~50mg |
Preparation Time:
- Total Time: 2 hours 15 minutes
- Prep Time: 130 minutes (includes chilling time)
- Cook Time: 15 minutes
Instructions:
-
Prepare the Dough:
In a large mixing bowl, sift together the all-purpose flour (maida), caster sugar, cinnamon powder, and baking powder. Mix them well with a fork to ensure even distribution of ingredients.
Next, cut the unsalted butter into small cubes and add them to the flour mixture. Using your fingertips, rub the butter into the flour mixture until it resembles a coarse, sand-like texture. -
-
Add Egg and Raisins:
Beat the whole egg and add it to the bowl, along with the finely chopped sultana raisins. Knead the dough gently until everything is well combined and it forms a smooth dough. -
Chill the Dough:
Wrap the dough in cling film and refrigerate for about 2 hours. This will allow the flavors to meld and make the dough easier to work with. -
Roll Out the Dough:
After chilling, remove the dough from the refrigerator and let it sit at room temperature for about 2 minutes. Lightly flour your countertop and roll the dough out to approximately 1.5 cm thickness. -
Cut the Cakes:
Using a round cookie cutter, cut the dough into circles of your desired size. Place the cut-out cakes on a tray and chill them in the freezer for about 15 minutes. This step helps the cakes maintain their shape while cooking. -
Cook the Welsh Cakes:
Heat a skillet or griddle pan over medium-low heat. Add a small amount of butter to grease the pan. Once the pan is hot, place the chilled cakes onto the skillet. Cook for about 1 minute on each side, flipping them until they turn a lovely golden brown and are cooked through. -
Serve:
Once cooked, transfer the cakes to a plate. Serve them warm with a drizzle of honey, a pat of butter, or alongside a hot beverage of your choice. Enjoy them as a perfect snack with Cinnamon Spiced Black Lemon Tea or a comforting Hot Coffee Latte.
Tips & Variations:
- Vary the Fruits: If you prefer, you can swap the sultana raisins for other dried fruits like currants, cranberries, or even finely chopped dried apricots for a unique twist.
- Add Zest: For an added zing, try adding some orange or lemon zest to the dough to balance the cinnamon’s warmth.
- Use Whole Wheat Flour: For a healthier option, you can substitute part or all of the all-purpose flour with whole wheat flour.
Cinnamon Welsh Cakes offer a simple yet delightful way to enjoy a traditional Welsh recipe with a modern touch. Whether you’re indulging in these delicious cakes on your own or sharing them with friends, their soft, buttery texture and comforting cinnamon flavor will surely make every bite a memorable one.
