A stack of toasted cakes with raisins sits on a white marble board. A small butter knife with a light yellow handle rests beside the stack. The background is a soft white, creating a minimalist and airy setting.

Welsh Cakes

6 minutes

Makes about 20

This recipe is from Delia's Cakes.

These have been a huge success with everyone who has tasted them, and because they’re cooked on top of the stove, children (with supervision) love making them.

Serve them warm with lots of butter, and later on they’re very good toasted.

The Delia Online Cookery School: You can watch Welsh Cakes being made in our Little Cakes video lesson on this page.

Got a question on Delia's recipes? Ask Lindsey

Ask a Question

Freezing Welsh Cakes

Asked by: Jellybelly

Hello, Can I freeze Welsh cakes? And if I can can I freeze them before cooking, after or both? Thanks very much

Answered by Lindsey: Hello, Yes, they can be frozen on the day they are made once cool layered between baking parchment in a rigid freezer box for up to 3 months. As they are quite thin they can dry out, so I warm them spread out on an oven tray, covered tightly with foil, in the oven at 180C (160 fan) for about 10 minutes from frozen or 8 minutes if defrosted. Best wishes Lindsey

Method

First sift the dry ingredients together, and rub in the butter until the mixture is coarsely crumbled.

Then add the fruit and mix it in thoroughly. Now beat the egg lightly and add it to the mixture. Mix to a dough and, if it seems a little too dry, add just a spot of milk. Now transfer the dough onto a lightly floured working surface and roll it out with a floured rolling pin to about 5mm thick. Then, using the cutter, cut the dough into rounds by giving it a sharp tap (and avoid twisting it), re-rolling the trimmings until all the dough is used.

Next, lightly grease the pan, using a piece of kitchen paper smeared with butter. Heat the pan over a medium heat and cook the Welsh cakes for about 3 minutes on each side. If they look as if they’re browning too quickly, turn the heat down a bit because it’s important to cook them through – but they should be fairly brown and crisp on the outside.

Serve them warm, with lots of butter and homemade jam or perhaps some Welsh honey.