Empty My Fridge
This Welsh Cake Cooks in a Frying Pan
Ingredients
- Flour2 cups
- Sugar⅓ cups + ¼ cups
- Baking powder1 tsp
- Nutmeg · ground½ tsp
- Cinnamon · ground¼ tsp
- Salt¼ tsp
- Butter · cubed½ cups + ¼ cups
- Currant · dried½ cups
- Egg1
- Milk3 tbsp
Instructions
- In a large bowl, mix the flour, ⅓ cup (2½ oz/71 g) sugar, baking powder, nutmeg, cinnamon and salt.
- Rub in ½ cup (4 oz/115 g) cold cubed butter until the mixture looks like coarse crumbs, then stir in the currants.
- Add the beaten egg and milk and knead into a ball. If the dough is very dry and crumbly, knead in a splash more milk.
- Wrap the dough well and chill until firm, about 30 minutes.
- Heat a non-stick pan over low heat. Melt the remaining ¼ cup (2 oz/57 g) butter in a small bowl and place it near the stove. Pour the remaining ¼ cup (2 oz/58 g) sugar onto a plate and place it nearby too.
- Roll the dough on a floured surface to ¼ inch (6 mm) thick. Cut 16 rounds with a 2½ inch round cutter, re-rolling the scraps as needed.
- Place six cakes on the pan and cover with a lid. Cook until golden brown, about 3–4 minutes. Flip and cook the other side until brown, another 2–3 minutes.
- When the cakes are golden and firm, they are done. Brush both sides with melted butter, dip all sides in the sugar, and cool on a wire rack while you cook the rest.
Summarized from Bigger Bolder Baking's video. Watch it for the details.
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