Tiessennau Mel (honey Cakes) Welsh Recipe - Food.com (2024)

FAQs

Why is a Welsh cake called a Welsh cake? ›

They were usually cooked on a bakestone and the Welsh names given to these cakes were usually based on the different regional Welsh name for the bakestone. These included pice bach, tishan lechwan or tishan ar y mân (bakestone cakes), but in English they became known generally as Welsh Cakes.

The consistency needs to be bound together, so if too dry add another egg.

While they can be eaten cold, for the perfect experience try and get Welsh cakes warm off the griddle (accompanied by a mug of hot tea, obviously). Some slice them and add jam, while modern variations even add chocolate, cranberries, and other ingredients.

Welsh cakes are served hot or cold, sometimes dusted with caster sugar.

Welsh cakes

Perhaps the best-loved of all Welsh treats, these small, circular cakes are dusted in sugar and provide the perfect accompaniment to a hot cup of tea. Traditionally cooked on a bakestone, Welsh cakes can also contain sultanas and chocolate chips for a sweeter twist on the original recipe.

Tan Y Castell Welshcakes have won numerous awards and are recognised for their taste and quality, resulting in them now being one of the best-selling Welsh cakes on the market. They are soft, moist and crammed with the finest vine fruits.

Welsh cakes have the texture of scones, but are only about a quarter-inch tall and cooked on the stove in a pan or on a griddle, like a crumpet. They are subtly spiced with a mix of cinnamon, ginger and nutmeg and are best eaten warm—and even better with a smear of salted butter.

For Welsh Cakes and Scones, we suggest eating within 3.5 weeks if unrefrigerated. 4.5 weeks if refrigerated and 20 weeks or more if frozen. Shortbread stays fresh 1 week longer. If unopened - store all in their original package.

Do not be deceived by their rustic appearance. These pan cooked cakes are melt in the mouth delicious and incredibly more-ish. Serve them warm (you can toast them!) with a healthy spread of butter!

Pica Bach or Pice Bach

These were general terms used for Welsh cakes, and refer to the food as being 'small cakes'. They can also be called 'pican' or 'picen' and were called these in Carmarthenshire, Aberystwyth and the old West Glamorgan (Swansea and Neath Port Talbot today).

What food is Wales famous for? ›

Staple fruits of the land include oats, barley, wheat and vegetables, including the famous Welsh leek – an enduring symbol of Wales and found in traditional dishes, such as Glamorgan sausage and the hearty broth known simply as cawl. Nothing showcases the Welsh tradition of simple wholesome fare more than cawl.

What is a Welsh Cake? It's like a cross between a pancake, cookie, or a scone but they are nothing like it. These are somewhat similar in appearance to Eccles Cakes but Welsh Cakes are a bit flatter than an Eccles Cake and unlike an Eccles Cake, Welsh Cakes are not filled.

Have you ever had a Welsh cake before? If not, you'll soon see you've been missing out. This traditional treat of Wales, often called bakestones, has been beloved since the late 19th century when sugar, fat, and other sweet ingredients were added to this griddle-cooked cake.

Cakes may be eaten straight from the package however most people prefer them warmed. Warming takes 8-10 seconds for one cake in a 1500W microwave, 10-12 seconds for a whole pack. If heating in an oven, 2-3 mins @ 275 will usually do. Some folks tell us they toast the cakes and we like that too.

A traditional Welsh Bakestone, also known as a Planc, (12 inch / 30 cm diameter and 10mm thick) is used to bake authentic regional recipes on such as welsh cakes, teisen lap, bara brith, crempog, breads, scones, cakes, pies, pancakes, tarts and biscuits etc.

Welsh cakes are a sweet, quick bread, spiced and studded with currants. The thin rounds of dough were traditionally cooked on a heated bakestone over an open fire, which led to alternative names of bakestones, griddle cakes or pics (from the Welsh term picau ar y maen meaning 'cakes on the stone').

Scones are usually larger and baked, and originate from Scotland. Welsh cakes are round, small, flat, and cookie/biscuit-like, and they are cooked on a flat griddle. Welsh cakes are usually made with currants. Scones might or might not contain currants.

The Gaelic for cake is cèic and the Gaelic for chocolate is teoclaid.