Wednesday, 15 October 2014

Welsh Cakes and Apple Lemon Curd

Welcome to Dani.

I have had this Welsh Cake recipe for a long time, jotted down on the back of an envelope so have no idea of its origin.

225g S. R. Flour with a pinch of salt added.
100g butter
50g sugar - castor preferred
50g sultana's
1 medium egg
2 tablespoons milk
zest of 1/2 a lemon

Rub butter into the flour until it resembles breadcrumbs. Stir in the sugar, sultana's and lemon zest.
Bind together with the egg and egg. If it still doesn't come together to form a ball, add a little more milk but do not make it sticky!

Roll out on a floured surface to 1/4" or 1/2cm thick. Cut out in rounds. I used a 2" cutter but some people prefer them smaller.

Put a griddle or heavy bottom frying pan onto a high heat, when hot, turn down to medium and allow a few minutes to cool down. It needs to be hot but not too hot.

Lightly grease the surface with greaseproof paper and butter. Place one test cake in the pan and cook on each side for 2 - 3 minutes. It needs to have time to cook and rise but not burn. Cut it in half and check the inside is cooked. Once you get your first one correct, cook the rest in a similar way.

I put mine straight onto a cooling rack when ready. Some people like to keep them warm in a tea towel if serving straight away. Eat as they are, or warm tossed in sugar or treat like scones, butter them and or add a topping.

The lemon gives a nice but not over-powering taste, you can omit it if you wish.

Lemon and Apple Curd - This is the recipe I chose to use, but only half of it here

As this is a beta forum, you might want to nab the recipe before it is taken off.

You need the third recipe down by Kye. I did alter the method slightly. When you get to the part which says "until the sugar dissolves", change it to

"Allow the mixture to cool down a bit, then take one tablespoon at a time and stir it into the egg yolks. I held my breath here as it is the wrong way round to do things but I have done it before and it works. Then do this twice more. Once the apple puree is relatively cool but not cold, stir the egg mixture into it and mix well.

Reheat gently but do not let it boil. The mixture is ready when it is slightly thickened and coats the back of a spoon. I found it needed cooking for longer than I would expect. Pour into warmed sterilized jars right up to the brim. Put lids on immediately."

You need to store in a cool place and once opened in the fridge. Use it up within 4 - 6 weeks.


  1. Thanks for the recipe x

  2. Thanks for the welcome :)

    I must confess after reading about Welsh Cakes on your blog I immediately googled the recipe. Thanks for yours. How long do they last?

    1. Several days in a tin but they often are all gone before then!


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