Cherry and Raspberry Welsh Cakes
1st March is St David's Day. Lightly pinked, these are a twist on the classic Welsh cake (pice ar y maen): instead of using currants, I have used glace cherries, and flavoured the mix with raspberry dust. My nephew won't eat currants so this recipe is for him. Not only do they look pretty, they are delicious too: sweet, buttery, soft...
The cakes are really simple to make. Enjoy them spread with butter, or try them with jam and cream.
This recipe makes approximately 10 cakes.
Ingredients
Equipment
Method
1. Finely chop the cherries. Set aside. Mix and weigh the flour, sugar, baking powder, and a pinch of salt into a bowl.
1st March is St David's Day. Lightly pinked, these are a twist on the classic Welsh cake (pice ar y maen): instead of using currants, I have used glace cherries, and flavoured the mix with raspberry dust. My nephew won't eat currants so this recipe is for him. Not only do they look pretty, they are delicious too: sweet, buttery, soft...
The cakes are really simple to make. Enjoy them spread with butter, or try them with jam and cream.
This recipe makes approximately 10 cakes.
Ingredients
- 185g self-raising flour
- 60g caster sugar (more for sprinkling)
- 1tsp baking powder
- Pinch of salt
- 90g butter
- 1 egg
- 1 tsp vanilla extract
- 10g raspberry dust
- 50g glace cherries, finely chopped
Equipment
- Griddle pan or heavy-bottomed frying pan
- 3 inch round or fluted cutter
- Rolling pin
Method
1. Finely chop the cherries. Set aside. Mix and weigh the flour, sugar, baking powder, and a pinch of salt into a bowl.
2. Rub the butter into the dry ingredients until they resemble fine breadcrumbs.
3. Add the raspberry dust and cherries. Mix well to ensure even distribution.
4. Add the egg and bring the ingredients together until the mixture forms a dough. Add a splash of milk if the mixture is too dry. On a lightly floured surface, roll the dough out to about half a centimetre thickness and cut into discs using the cutter. You should be able to make at least 10. Gather up the offcuts and repeat the process.
5. Heat a small amount of oil in a griddle or frying pan. Fry the cakes on a medium heat for approximately 3 minutes on each side. Transfer to a cooling rack covered in kitchen paper and immediately sprinkle with caster sugar on each side. Enjoy buttered or spread with jam and/or cream.