Wonderful Welsh Cakes Jammed with Summer Berries & Vanilla Cream
Created by ForeverMama on July 29, 2017
- Servings: 12
- Prep Time: 15m
- Cook Time: 30-40m
- Recipe #26852
Ingredients
- 500 grams self-rising flour (plus extra for dusting)
- 75 grams caster sugar (plus extra to serve)
- 1 teaspoon spice mix (heaped teaspoon mixed spice, Mixed Spice is similar to what Americans know as Pumpkin Pie Spice)
- 250 grams unsalted butter (cold)
- Sea salt, a pinch
- 150 grams raisins (mixed raisins and sultanas)
- 1 large egg (free-range)
- Milk, a couple of splashes
- FOR FILLING
- 300 ml double cream
- 1 tablespoon caster sugar (heaped, plus extra for sprinkling)
- 1 teaspoon vanilla bean paste
- 400 grams fresh berries (such as raspberries, strawberries, blackberries)
- 1 lemon, whole
How to Make
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Step 1: Sieve the flour into a large mixing bowl and add the sugar and mixed spice.
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Step 2: Cut up the butter and add to the bowl with a pinch of salt. Use your hands to rub it all together until you get a fine breadcrumb consistency.
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Step 3: Toss in the dried fruit, then make a well in the centre of the mixture and crack in the egg.
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Step 4: Add a splash of milk and use a fork to beat and mix in the egg. Once combined, use your clean hands to pat and bring the mixture together until you have a dough. It should be fairly short, so don’t work it too much.
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Step 5: Put a large heavy-bottomed non-stick frying pan on a medium heat.
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Step 6: While it’s heating up, dust a clean surface and a rolling pin with flour and roll the dough out until it’s about 1cm thick.
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Step 7: Use a 5cm pastry cutter to cut out as many rounds as you can. Scrunch the remaining scraps of dough together, then roll out and cut out a few more.
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Step 8: To test the temperature, cook one Welsh cake in the pan for a few minutes to act as a thermometer. If the surface is blonde, turn the heat up a little; if it’s black, turn the heat down – leave for a few minutes for the heat to correct itself, then try again.
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Step 9: When you've got a golden cake after 4 minutes on each side, you're in a really good place and you can cook the rest in batches. It’s all about control.
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Step 10: As soon as they come off the pan, put them on a wire rack to cool and sprinkle them with caster sugar.
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Step 11: You can serve them just like this, as they are. Or, if you want to do what I've done, gently cut each cake in half while turning so you get a top and a bottom.
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Step 12: Whip the cream, sugar and vanilla paste together until you have soft peaks.
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Step 13: Put the berries into a bowl, slicing up any big ones, and toss them with the juice of 1 lemon and a sprinkling of sugar.
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Step 14: Open the cakes up, and add a little dollop of cream and a few berries to each one.
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Step 15: Makes 35 - 40
Nutritional Facts
- Serving Size: 1 (163.9 g)
- Calories 439.2
- Total Fat - 23.6 g
- Saturated Fat - 14.1 g
- Cholesterol - 78.9 mg
- Sodium - 22.1 mg
- Total Carbohydrate - 54.9 g
- Dietary Fiber - 6.3 g
- Sugars - 18.8 g
- Protein - 7.8 g
- Calcium - 60.7 mg
- Iron - 2.1 mg
- Vitamin C - 13.1 mg
- Thiamin - 0.3 mg