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Traditional Welsh Cakes (Bakestone Cakes with Currants and Warm Spices)
Wales' beloved teatime treasure (Picau ar y maen): tender, buttery griddled spiced rounds dotted with sweet currants and warm mixed spice, baked dry on a cast iron bakestone and dredged in sugar while warm.
Prep
15 min
Cook
15 min
Total
30 min
Ingredients
servings
6
- All-purpose wheat flour250 g
- Cold unsalted butter diced100 g
- Granulated sugar for dough80 g
- Dried currants or raisins75 g
- Large egg beaten1 pc
- Cold milk (1-2 tbsp if needed)20 ml
- Baking powder1 tsp
- British mixed spice or ground cinnamon and nutmeg1 tsp
- Granulated sugar for dusting while hot25 g
- Pinch of salt1 g
Preparation Steps
1
Mix flour, baking powder, mixed spice, and salt. Rub cold butter into flour with fingertips until fine breadcrumbs form. Stir in sugar and dried currants.
2
Add beaten egg, working into a soft dough (adding a splash of milk if too crumbly). Roll out on a floured surface to 1 cm thickness and cut 6 cm rounds with a fluted cutter.
3
Heat bakestone or dry skillet over medium-low heat, wiped with a tiny dot of butter. Bake cakes for 3-4 minutes per side until golden brown and cooked through. Dredge immediately in granulated sugar while hot. Serve warm with tea.
Cooking Journal
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Nutrition Facts
per servingCalories
290
Protein
4.5g
Carbohydrates
42g
Fat
12g
Allergens
GlutenMilkEggs
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional British & Celtic Gastronomic Archives / Public Domain Cookbooks (The National Archives & Historic UK Culinary Collections)
Legal status: Public Domain (Crown Copyright Expired / CC0-compatible) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
