Wednesday, 2 February 2011

Lemon and nutmeg Welsh cakes


For any Welsh cake virgins out there, these are somewhat like a scone crossed with a pancake, with biscuity overtones.

The scone-like texture is dense with a slightly moist crumb, but unlike scones these can be eaten alone.  Or better still split, warmed up and served oozing with a good layer of butter. 

Either way, they must be enjoyed with the compulsory pot of strong tea.

Makes 20-30

225g self-raising flour
110g salted butter, cut into small cubes
1 large egg
50g golden sultanas
85g caster sugar, plus 5 tbsp for dusting after cooking
5g butter to oil the pan
1 whole nutmeg, grated
the grated zest of a lemon

1)  Sieve the flour into a bowl and rub in the butter using your fingertips.  When the mixture resembles fine breadcrumbs, stir in the lemon zest, 85g of sugar, sultanas and egg, and bring together into a ball.  If the mixture seems a little dry add a teaspoon or two of milk.

2) Roll out the pastry to 6mm on a floured surface and either use a cutter to make 8cm rounds or cut the pastry into squares with a sharp knife.  Mix the nutmeg and 5 tablespoons of caster sugar together in a bowl.

3) Heat up a cast-iron griddle pan (or a heavy bottomed frying pan) over a very low heat for a few minutes, then use kitchen towel to oil the pan with butter, wiping away any excess.  Cook each cake for about 3 minutes on each side, using a knife to flip them over.  When they're ready to flip you'll see that they will have risen slightly.  Leave to cool on a wire rack, then sprinkle with the sugar and nutmeg mixture on both sides.

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