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.
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.