WELSH CAKES RECIPE - BBC FOOD
How to make the perfect Welsh cake recipe in four easy steps for a teatime treat. Don't save them for St David's Day, a batch of warm Welsh cakes never went amiss.. Each serving provides 357 kcal, 5g protein, 46g carbohydrates (of which 18g sugars), 16.5g fat (of which 10g saturates), 1.5g fibre and 0.7g salt.
Provided by Liz Scourfield
Prep Time 30 minutes
Cook Time 10 minutes
Yield Makes 10 cakes
Number Of Ingredients 6
Steps:
- Rub the butter into the flour to make breadcrumbs. Add the sugar and sultanas, then stir in the egg. Mix, then form a ball of dough, using a splash of milk if needed.
- Roll out the dough on a lightly floured surface until it is 5mm/¼in thick. Cut it into rounds using a 7.5cm/3in fluted cutter.
- You now need a bakestone or a heavy iron griddle. Rub it with butter and wipe the excess away. Put it on a direct heat and wait until it heats up. Place the Welsh cakes on the griddle and cook for 2–3 minutes on each side, or until caramel brown.
- Remove from the pan and dust with caster sugar while still warm. Some people leave out the sultanas, split them when cool and sandwich them together with jam.
Nutrition Facts : Calories 357kcal, CarbohydrateContent 46g, FatContent 16.5g, FiberContent 1.5g, ProteinContent 5g, SaturatedFatContent 10g, SugarContent 18g
MARY BERRY'S BUTTERFLY FAIRY CAKES RECIPE - BBC FOOD
Mary Berry's easy butterfly fairy cakes are filled with orange curd and topped with icing. Equipment and preparation: you will need a bun tin lined with 12 fairy cake cases.
Provided by Mary Berry
Prep Time 30 minutes
Cook Time 30 minutes
Yield Makes 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 180C/160C Fan/Gas 4.
- Put all the cake ingredients into a large bowl and beat well for 2-3 minutes, or until the mixture is well-blended and smooth. Fill each paper case with about 35g/1¼oz of mixture.
- Bake in the preheated oven for about 15-20 minutes, or until the cakes are well risen and golden-brown. Lift the paper cases out of the bun tin and cool the cakes on a wire rack.
- When cool, cut a disc from the top of each cake leaving a little gap around the edge and cut this slice in half. Spoon half a teaspoonful of orange curd in each.
- To make the icing, beat the butter and icing sugar together until well blended. Pipe or spoon a swirl of buttercream on top of the orange curd and place the half slices of cake on top to resemble butterfly wings. Dust the cakes with icing sugar to finish.
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