Welsh cake

Welsh Cake (Pice ar y maen), a traditional snack from Wales, is a type of scone that is cooked on a griddle rather than baked in an oven. The name Pice ar y maen translates to "cake on the stone" in English.

Etymology

The term Welsh Cake is derived from the country of its origin, Wales. The Welsh term Pice ar y maen literally translates to "cake on the stone", referring to the traditional method of cooking these cakes on a bakestone or griddle.

Ingredients and Preparation

Welsh Cakes are made from flour, sugar, mixed spices, butter, currants, and eggs. A dough is formed by mixing these ingredients together. The dough is then rolled out to a thickness of about 5mm and cut into rounds, traditionally with a glass or biscuit cutter. The rounds are then cooked on a hot griddle until they are golden brown and crispy on the outside, but still soft in the middle.

Variations

There are several variations of Welsh Cakes. Some recipes include additional ingredients such as lemon zest or mace for extra flavor. In some parts of Wales, Welsh Cakes are also known as bakestones because they are traditionally cooked on a bakestone, a type of griddle.

Cultural Significance

Welsh Cakes have been a popular snack in Wales for centuries. They are traditionally served warm, sprinkled with sugar, and often enjoyed with a cup of tea. Welsh Cakes are also a staple at celebrations such as St. David's Day, the patron saint of Wales.

See Also

• Bakestone
• Scone
• St. David's Day

Welsh cake

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  Closeup of Welsh cakes, February 2009