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welsh cakes
posted at 5/11/2009 12:46 PM GST
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First post: 3/7/2008
Last post: 19/11/2009 Total posts: 14 |
Has anyone tried baking these little cakes in an oven? I made some for the first time, cooked the first batch on the hob, on a sturdy metal tray, and promptly burned them. I did manage to cook the second batch until they were edible, but would prefer to ovencook them if possible. |
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Re: welsh cakes
posted at 7/11/2009 10:50 PM GST
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First post: 21/10/2009
Last post: 18/11/2009 Total posts: 65 |
A staple in my house since my childhood. Traditionally they are baked on a 'plank', griddle, or very strong cast iron pan. I doubt a sturdy metal pan is thick enough. If you bake them in an oven then they will no longer be Welsh cakes. You can buy a suitable pan from Lakeland Ltd, but they are not cheap.
In Space, No One Can Hear You Sing. |
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Re: welsh cakes
posted at 15/11/2009 3:48 PM GST
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First post: 15/11/2009
Last post: 15/11/2009 Total posts: 2 |
never cook welsh cakes in the oven or you will face the wrath of the DRAGON, they must lways be cooked on a bakestone or griddle,lol
LULU |
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Re: welsh cakes
posted at 15/11/2009 6:59 PM GST
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First post: 3/7/2008
Last post: 19/11/2009 Total posts: 14 |
I made more welsh cakes today and cooked half in the oven and half in a good nonstick pan on the hob. The ones cooked in the oven were dry and tasted more like biscuits; the others were delicious. It won't need a dragon to keep me in line! |
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Re: welsh cakes
posted at 15/11/2009 9:31 PM GST
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First post: 26/10/2009
Last post: 15/11/2009 Total posts: 5 |
Hi. apologies if there is one somewhere but please could someone help me with a recipe. I've been wanting to make these. only have a cast iron skillet and electric stove top to cook them. Thanks!!!! |
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Re: welsh cakes
posted at 19/11/2009 12:29 PM GST
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First post: 3/7/2008
Last post: 19/11/2009 Total posts: 14 |
Here is the recipe I found on the BBC Good Food website: 8oz self raising flour, 4oz butter; 1 large egg; handful of sultanas (or any other dried fruit); 3oz caster sugar (I did cut this to 2oz, depends how sweet your taste buds are). Mix flour and fat until you have a fine mixture; stir in the fruit and sugar; mix together with the beaten egg. If your mixture feels dry add a splash of milk, though I have never needed this. Roll pastry ball into a circle about 1/4inch thick. Cut rounds with a fluted cutter (3 to 4 inch). Grease your griddle pan and heat up. Place the cakes carefully on the pan and cook gently. Turn when one side starts to brown and cook the other side. Remove to a plate and dust with icing sugar. You need to be very cautious the first time you cook these cakes; I managed to burn mine at the first attempt. It's a case of trial and error. Good luck!
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