TIESSENNAU MEL (HONEY CAKES) WELSH
This is an adopted recipe and after trying it out, I must say I was very surprised on how good it tastes! Kinda homey. I don't dredge it with sugar before or after baking as I don't really need the extra bit of sugar. I used Wildflower honey.
Provided by Vnut-Beyond Redempt
Categories Dessert
Time 40m
Yield 30-36 little cakes, 30 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven - Gas mark 6 (400F) or 7 (425F) or 200°C If you are using a fan oven, reduce by 25°C.
- Grease your patty tins.
- Sieve together flour, cinnamon and bicarbonate of soda.
- Cream butter and sugar until fluffy.
- Separate the egg yolk from the white.
- Beat the yolk into sugar and butter, then add the honey, gradually.
- Stir in the flour with a little milk as required and mix all together lightly.
- Whisk the egg white into a stiff froth and fold into mixture.
- Half fill small patty tins with the mixture; dredge the top of each with caster sugar.
- Bake in a hot oven for 20 minutes. Watch these little fellows carefully. They brown rather quickly.
- When ready sprinkle a little more sugar.
- Croeso Cymreig.
WELSH CAKES
My grandfather was Welsh and liked to make Welsh cakes on the griddle. Our whole family loves them. Sometimes he would make them for Christmas and wrap them in little bundles for each family. It's a very special memory for us. -Wendy Masters, East Garafraxa, Ontario
Provided by Taste of Home
Time 25m
Yield about 4-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, whisk flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Add milk and egg; stir just until moistened. Fold in currants., Pat or roll dough to 1/4-in. thickness; cut with a floured 2-in. biscuit cutter. Preheat griddle over medium heat. In batches, place cakes onto griddle; cook until tops puff and bottoms are golden brown, about 1-2 minutes. Turn; cook until second side is golden brown. Cool on wire racks.
Nutrition Facts : Calories 87 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 99mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
WELSH HONEY CAKES
Make and share this Welsh Honey Cakes recipe from Food.com.
Provided by momaphet
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375F/190C Grease and flour a muffin tin or use liners.
- Stir together flour, cinnamon and baking soda.
- Cream butter and sugar until light and fluffy. Separate the egg yolks from the whites. Beat the yolks into sugar and butter, then add the honey in thirds beating well in between.
- Stir in the flour with a little milk as required to make the batter a little softer and mix all together gently.
- Whisk the egg whites until stiff. stir 1/3 of the whites into the batter to lighten the mixture then gently fold in the rest.
- Half fill the cups of the muffin tin and smooth the tops with the back of a wet teaspoon to stop them from crowning too much then sprinkle each with a little bit of sugar (optional).
- Bake in the pre-heated oven for about 20 minutes. These do brown quickly and are actually browner than a similar cupcake or muffin would be so keep an eye on them so they don't get too brown.
- Leave the cakes in the tin for a few minutes before turning out to cool.
TEISEN MEL (TRADITIONAL WELSH HONEYCAKE)
Make and share this Teisen Mel (Traditional Welsh Honeycake) recipe from Food.com.
Provided by Amis227
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Sieve the flour, baking powderand spice into a bowl.
- Lightly grease a tin pie plate measuring about 8-1/2-inches across the top.
- Cream the butter with 3 oz sugar until creamy and light.
- Add the egg yolks then the 1/4 lb honey, gradually.
- Gently mix in the flour, then the milk.
- Spread the mixture in the prepared tin, mounding it slightly in the center.
- Bake at 400 F (200 C) gas mark 6 for about half an hour.
- Let the cake rest in its tin for 2 minutes before turning it out on to a wire rack.
- Let it cool for 10 minutes then slide it onto a baking tray and brush the top with 1 tablespoon warmed honey - or red currant jelly if you prefer.
- Whisk the egg whites and the remaining 1 oz sugar to make a glossy meringue mixture. Swirl this over the top of the cake and bake at 325 F (160 C) gas mark 3 for about 20 minutes.
- Serve the cake when it is cold.
WELSH CAKES
Pice ar y maen, a Welsh teatime treat passed on through generations and still as popular as ever. Perfect for making with the children
Provided by Good Food team
Categories Afternoon tea, Buffet, Snack, Treat
Time 16m
Yield Makes 16
Number Of Ingredients 9
Steps:
- Tip the flour, sugar, mixed spice, baking powder and a pinch of salt into a bowl. Then, with your fingers, rub in the butter and lard until crumbly. Mix in the currants. Work the egg into the mixture until you have soft dough, adding a splash of milk if it seems a little dry - it should be the same consistency as shortcrust pastry.
- Roll out the dough on a lightly floured work surface to the thickness of your little finger. Cut out rounds using a 6cm cutter, re-rolling any trimmings. Grease a flat griddle pan or heavy frying pan with lard, and place over a medium heat. Cook the Welsh cakes in batches, for about 3 mins each side, until golden brown, crisp and cooked through. Delicious served warm with butter and jam, or simply sprinkled with caster sugar. Cakes will stay fresh in a tin for 1 week.
Nutrition Facts : Calories 138 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 2 grams protein, Sodium 0.13 milligram of sodium
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