Welsh cakes – picau ar maen in Welsh, literally “little cakes on the stone” – are thought to have emerged in Wales during the 19th century, although their origins probably lie in much older Welsh griddle-cooking traditions.
Simple, sweet and traditionally filled with currants, Welsh cakes have become one of Wales’ best-loved traditional foods.
The History of Welsh Cakes
Long before modern ovens were common in everyday Welsh homes, much of the cooking was done over an open hearth.
Welsh cakes were traditionally cooked on a heavy, flat cast-iron plate known as a bakestone, or maen, placed over the fire.
That means Welsh cakes aren’t actually baked at all – they’re griddled, cooking quickly on each side until golden on the outside while remaining soft and slightly crumbly inside.
The Welsh names associated with them include cacen gri, picau ar y maen and picau bach.
Why Were Welsh Cakes So Popular?
Welsh cakes were portable, filling and inexpensive, making them particularly useful for working people.
They became associated with miners and industrial workers in South Wales, who could take several Welsh cakes to work as a convenient snack.
Their relatively dry texture also meant they travelled well compared with many other baked goods.
A Welsh Tradition Passed Down Through Generations
Welsh cakes were just as important in the home.
Their simple ingredients meant a batch could be prepared quickly using everyday pantry staples, making them ideal when visitors arrived unexpectedly.
Making Welsh cakes became part of everyday domestic cooking, with recipes passed down through generations and families often developing their own variations.
A Welsh Cake Recipe from Little Welsh Foodie
Naomi Griffiths, aka Little Welsh Foodie is an award-winning baker who works at Ial Bakery, and she has kindly shared her Welsh cake recipe with us.
Trust us when we say that her Welsh cakes are incredible.
Ingredients
- 225g plain flour
- 85g caster sugar
- 3g mixed spice
- 5g baking powder
- A pinch of salt
- 100g butter
- 50g currants
- 1 egg, beaten
- Caster sugar, for dusting
How to Make Welsh Cakes
1. Make the mixture
Tip the flour, sugar, mixed spice, baking powder and salt into a mixing bowl.
Add the butter and mix until the texture resembles breadcrumbs.
2. Add the currants and egg
Add the currants and mix.
Next, add the beaten egg and combine until a soft dough forms. If the dough is a little dry, add a small splash of water or milk.
3. Roll and cut the Welsh cakes
Roll out the dough until it is roughly the thickness of your little finger.
Cut out rounds using a 5cm cutter, then re-roll the trimmings and continue cutting until all the dough has been used.
4. Cook on the griddle
Place a heavy frying pan over a low heat and lightly grease it with butter.
Cook the Welsh cakes in batches for approximately three minutes on each side, until golden brown and cooked through.
5. Finish with caster sugar
Once cooked, toss the Welsh cakes generously in caster sugar and set aside.
Then all that’s left to do is enjoy them – preferably while they’re still a little warm.
