Welsh Cakes – Pice ar y maen

An easy recipe to embrace the cuisine of Cymru.

Although your first university year might seem a daunting experience, especially from a strict cooking perspective, you need to let go of the fear of burning, over-salting or setting off the fire alarm and start taking chances. One of them would be embracing your new home culture and immersing yourself into the Welsh experience. Here’s a must for any student that comes to Wales – to know hoto make the famous Welsh cakes.

 Somewhere between a cake and a biscuit, this consistent dessert is healthy, easy to prepare and can successfully complement a cup of tea or milk. We rolled up our sleeves and got into the kitchen to offer you a demonstration of how to master Welsh desserts’ most beaten but not unattractive path. All the utensils you need before getting started would be a medium-sized bowl, a spoon and a pan. After, you might need to consider some washing-up liquid and an empty stomach.


(for 6-7 cakes)

250-300g all-purpose flour

75g caster sugar

1 egg

½ tbsp baking powder

50g diced butter and some extra for the greasing

75g sultanas

a splash of milk

spices: lemon peel and/or cinnamon (optional)

a pinch of salt (if you use unsalted butter)


I Start by tipping the flour and the baking powder and mixing it with the butter until it gets crumbly.

II Add the egg, the sugar and the sultanas, and work them into the mixture. If it seems too dry, just pour a spot of milk.

III Don’t forget about the cinnamon and the lemon peel. These are optional, but recommended, since they enhance the flavour of the  dough. In case it gets sticky, you may add some more flour.

IV Form small balls of dough, shape them and put them into the already greased and heated pan. Turn them on each side until they get a brownish colour – 3-4 minutes per side.

Remove the cakes from the pan and dust them with caster sugar.



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