Traditional Welsh Cakes Recipe & History | Easy Welsh Cakes
A Short History of Welsh Cakes
Welsh cakes—also known in Wales as picau ar y maen, pice bach, or bakestones—originated in the late 19th century. Before that, medieval Welsh communities were known for their oatcakes sweetened with honey and cooked over open fires. By the 1800s, the modern Welsh cake as we know it emerged, incorporating sugar, fat, and dried fruits, cooked on a cast-iron bakestone. These cakes became a popular treat for coal miners due to their energy content and portability.
Traditional Welsh Cakes Recipe
(Serves ~20)
Ingredients
- 350g plain flour
- 2 tsp baking powder
- Pinch of salt
- 175g unsalted butter or lard, cubed
- 115g golden caster sugar (plus extra for dusting)
- 100g currants, sultanas, or raisins
- 1 egg, beaten
- 2–3 tbsp milk
- 1/4 tsp ground cinnamon and a pinch of nutmeg or mixed spice (optional)
Method
- Sift the flour, baking powder, salt, and optional spices into a mixing bowl.
- Rub in the butter or lard using your fingertips until the mixture resembles coarse breadcrumbs.
- Stir in the sugar and dried fruit.
- Add the beaten egg and 2 tbsp of milk. Mix to form a soft dough, adding more milk only if necessary.
- Turn the dough onto a floured surface and knead gently until smooth.
- Roll out to about 1 cm thick and cut into rounds using a 6 cm cutter.
- Heat a griddle or heavy frying pan over low-medium heat (no oil needed).
- Cook cakes in batches for 2–3 minutes per side, or until golden brown.
- Cool on a wire rack and dust with caster sugar while still warm.
- Serve warm or cold with tea.
Tips & Variations
- Add warm spices like cinnamon or mixed spice for extra flavour.
- Use butter for richness or lard for a firmer texture.
- Try alternative dried fruits like cranberries or chopped dried apricots.
- Modern twists include adding orange zest or chocolate chips.
- Best cooked on a traditional bakestone or heavy griddle pan.
Serving Suggestions
Traditionally, Welsh cakes are served warm with a dusting of caster sugar and a hot cup of tea. They also pair well with butter, jam, or even clotted cream for a richer treat.
