This Welsh Cake Cooks in a Frying Pan

Por Bigger Bolder Baking · 40 min

Ingredientes

Modo de preparo

1. In a large bowl, mix the flour, ⅓ cup (2½ oz/71 g) sugar, baking powder, nutmeg, cinnamon and salt.
2. Rub in ½ cup (4 oz/115 g) cold cubed butter until the mixture looks like coarse crumbs, then stir in the currants.
3. 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.
4. Wrap the dough well and chill until firm, about 30 minutes.
5. 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.
6. 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.
7. 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.
8. 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.

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