Welsh Cakes (Pice ar y Maen)

WC 8.jpgBore Da Pawb a Dydd Gwyl Dewi Hapus i chi! For those of you who don’t know it’s Saint David’s Day here in Wales on March the 1st. We welsh are very patriotic and to celebrate I thought it was only right to attempt some paleo, grain-free, sugar-free Welsh cakes!!

For those of you who have never heard of welsh cakes they are somewhere between a spongy biscuit and a flat scone. They are cakey, biscuity, fruity and delicious! If fruit isn’t your thing though then many people swap the raisins for chocolate chips (these are particularly popular with kids young and old). Another option is simply making them plain and are still completely scrumptious with some butter and/ or jam. They are amazingly comforting and are mandatory on St David’s day!!

These Welsh cakes aren’t exactly like the originals because they do have a slight coconut taste because of the sugar but if anything it actually improves on originals. Seriously they are delicious; it took a lot of will power not to just keep eating these straight of the griddle (one or two (or ten) may have accidentally jumped straight into my mouth while making them!).The best (and most traditional) way of cooking welsh cakes is on a flat griddle pan (pictured above). These pans are basically built for making Welsh cakes (I’m sure they have other uses as well but I have never found one).

OLYMPUS DIGITAL CAMERAIf you don’t own one simply track down any Welsh grandmother and she is contractually obliged by the rules of Welshness to own one. Failing the ability to track down an elderly Welsh lady and their griddle pan a heavy bottomed frying pan will do a pretty good job too. Now I must warn you if you are using griddle pan you will burn at least 2 on your first try. They are a nightmare to get to the correct temperature at first but are totally worth sacrificing a test piece of dough at the beginning (and even the burnt ones are yummy). I recommend heating it on a medium heat until the griddle is completely warmed through and then turning the heat as low as possible. The griddle will stay warm but not too warm that it burns everything.

Now to all those who are very strictly Paleo I’m sure you are currently shouting at your screen telling me that butter isn’t Paleo, for this I apologise. You’re right cave men didn’t eat butter, but I do know that many people who live a paleo lifestyle do make a slight exception when necessary. So I thought that just this once you would let me off and eat them anyway. These delights are also refined sugar-free as coconut sugar hasn’t been bleached and refined to within an inch of its life. It is still a sugar so eat with caution, but it does have a much lower glycemic index than normal sugar and contains far more vitamins and minerals. Finally they are also completely gluten-free and grain-free; perfect for anyone with dietary issues.

This St David’s Day (Or any other day actually) I promise you will not be disappointed by these delicious Welsh traditions. They are sweet, cakey, crumbly and fabulously yummy! Happy Saint David’s Day!


OLYMPUS DIGITAL CAMERAWelsh Cakes

Serves: 26             Difficulty: Easy                           Time: 30-40 minutes


Ingredients

  • 200g of Ground Almonds
  • 125g of Coconut Flour
  • 100g of Coconut Sugar
  • 1 Heaped Tsp of Baking Powder
  • 150g of Unsalted Butter
  • 100g of Raisins*
  • 1 Egg (whisked)

Directions

  1. In a bowl mix together the almonds, coconut flour, coconut sugar and baking powder.
  2. Using your fingers rub in the butter until you the mixture is like bread crumbs.
  3. Add the raisins and about ½ the egg mixture and bring the mixture together to form a dough. You may need to add a bit more egg if it’s still too dry but it’s unlikely you’ll need the whole egg.
  4. Place the dough on parchment paper, cover in cling film and roll out so the mixture is around 1cm thick.
  5. Use a small pastry cutter** to cut out around 26 ‘cakes’.
  6. Heat the griddle*** until warmed through and then keep on a low heat.
  7. Place around 5-6 cakes on the griddle and cook for 2-3 minutes until the underneath is golden.
  8. Flip the cakes and cook for a further 2-3 minutes until cooked all the way through. They will still be quite soft at this point.
  9. Transfer to a wire rack and allow the welsh cakes to cool. They will get firmer as they cool.

 

* The Raisins are optional and you can also make them plain or with chocolate chips instead.

** The one photographed is around 7-8cm in diameter

*** A bottom heavy frying pan will work too if necessary. If using a pan then melt a small amount of butter and wipe off the excess with kitchen paper. Most griddles won’t need this step.

 

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