Tiessennau Mel (honey Cakes) Welsh Recipe - Food.com (2024)

FAQs

Why do my Welsh cakes go hard? ›

After you have flipped them, you want to look for that gooey line in the middle of each Welsh cake. If you don't have this and cook them for too long on either side, they're going to be rock hard the next day.

Welsh cakes can be eaten hot or cold, though the vast majority of Welsh people will tell you how to eat Welsh cakes is eating them while they're still warm. You can heat them up easily in a pan, toaster oven, standard oven, or even your microwave.

Scones are usually larger and baked, and originate from Scotland. Welsh cakes are round, small, flat, and cookie/biscuit-like, and they are cooked on a flat griddle. Welsh cakes are usually made with currants. Scones might or might not contain currants.

Cakes may be eaten straight from the package however most people prefer them warmed. Warming takes 8-10 seconds for one cake in a 1500W microwave, 10-12 seconds for a whole pack. If heating in an oven, 2-3 mins @ 275 will usually do.

If there are loads of crumbly bits its probably too dry. You want to be aiming for a nice soft dough that stays together but isn't sticky and messy!

Getting the temperature of your griddle or bakestone correct is the key to this Welsh cake recipe. If it's too hot the cakes will burn before they are cooked through. Too low and the texture will be dry.

Cawl, pronounced "cowl", can be regarded as Wales' national dish. Dating back to the 11th century, originally it was a simple broth of meat (most likely lamb) and vegetables, it could be cooked slowly over the course of the day whilst the family was out working the fields.

They were usually called Pica ar y Maen in south Carmarthenshire, West Glamorgan and South Glamorgan. In English, they would be called 'bakestone cakes' or simply 'bakestones'.

Welsh cakes (Welsh: picau ar y maen, pice bach, cacennau cri or teisennau gradell), also bakestones or pics, are a traditional sweet bread in Wales. They have been popular since the late 19th century with the addition of fat, sugar and dried fruit to a longer standing recipe for flat-bread baked on a griddle.

Cook the Welsh cakes in batches, for about 3 mins each side, until golden brown, crisp and cooked through. Delicious served warm with butter and jam, or simply sprinkled with caster sugar.

How do you say cake in Welsh? ›

🍰Cacen/Teisen = Cake 🍰

Made from simple pantry items like flour, sugar, milk and butter, Welsh Cakes are considered a special treat since they take a great deal of time and effort to make. Being griddled, they pretty much must be made by hand and this is why there are very few commerical makers of these cakes in the world.

You can make the dough, roll and cut out the welsh cakes and refrigerate for a day if you need. Take them out of the fridge in time to lose a bit of chill before griddling them. MAKE AHEAD / STORE: Leftovers can be stored in an airtight container in a cool place for up to 5 days.

While they can be eaten cold, for the perfect experience try and get Welsh cakes warm off the griddle (accompanied by a mug of hot tea, obviously). Some slice them and add jam, while modern variations even add chocolate, cranberries, and other ingredients.

A traditional Welsh Bakestone, also known as a Planc, (12 inch / 30 cm diameter and 10mm thick) is used to bake authentic regional recipes on such as welsh cakes, teisen lap, bara brith, crempog, breads, scones, cakes, pies, pancakes, tarts and biscuits etc.

You may have your oven temperature set too high. You could try turning the heat down to low, and cooking for a longer period. You can also cover the cake with tin foil before you bake to protect the surface from the intense heat while the center cooks.

Using an air-tight container is the best and easiest way to keep your cake from getting exposed to air. However, if you don't have one of those, you can wrap your cake in cling film, or if it's iced, place a large inverted bowl over it to trap the air.

Toughness in cakes is caused by over-mixing, or the wrong type of flour. Solution: Mix your cake according to the recipe. There is a function to the order in which ingredients are added to create the right texture.