Sunday, March 10, 2013

Pice ar y Maen - Welsh Currant Griddle Cakes

Welshcakes72

Few rituals are more cozy, charming, and comforting than a cup of hot tea with a little cake to go with it. These ancient-in-origin Welsh tea cakes are the easiest treat I've ever made, unequivocally foolproof. You don't even have to turn on the oven. This comes as a welcome relief since I was felled by failure with a quite different recipe (for soup) which I had been tinkering for days. There is something to be said for licking one's wounds with some tea and sweet sympathy.

Pice ar y Maen - Welsh Currant Griddle Cakes - Adapted from the King Arthur recipe

Makes approximately 16

Ingredients

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
8 tablespoons cold, salted butter
1/2 cup caster sugar
1 tablespoon dried orange peel
1 egg
1 tablespoon milk
1 teaspoon orange extract
1 cup dried currants
1/3 cup demerara sugar

Method

In a large bowl whisk together flour and baking powder.  Gently rub and toss butter into dry ingredients until you create an evenly course meal.  Stir in sugar and orange peel, then beat in egg, milk and extract until a soft, dense, and pliable dough ball forms.  Stir in currants.  Turn out dough onto floured surface. Roll dough out to 1/4 inch thickness.  Cut into 2-inch rounds with a cookie or biscuit cutter.  Gather up dough scraps, rolling and cutting repeated until you've made as many cakes as possible.  If you find the dough too warm and soft, place in refrigerator to cool for no longer than a few minutes.

Warm a large non-stick skillet over medium heat.  Evenly distribute cakes on griddle.  They will be soft and a little delicate, but firm as they cook.  Turn when golden brown (about 3 minutes).  Cook other side for additional 3 minutes, then turn cakes out onto serving place.  Strew cakes with demerara sugar.  Repeat with subsequent batches.  Serve warm directly from griddle, but they are equally delicious at room temperature.  ~

This currant-heavy recipe is for Simona of Briciole, hosting Weekend Herb Blogging #374 for Haalo of Cook Almost Anything.  Simona will have the round-up online Monday, March 11.

11 comments:

Rosa's Yummy Yums said...

They look perfect and extremely tempting! A childhood classic of mine... I love them!

Cheers,

Rosa

Swati Sapna said...

Griddle cakes!!! I have never tried these or even tasted one... They sound and look amazing and mouth-watering. Your recipe sounds just about perfect for my first attempt :) Bookmarking right away!

Simona said...

Make the tea nice and hot, accompany it with some delicacy, and certainly failures feel lighter. I am curious though: was it really beyond the realm of edibility? I actually think that mushrooms are a tricky ingredient. I do hope tea and griddle cakes made you feel better. And I am happy to have them as part of the WHB collection this week. Thank you for your contribution!

Claire said...

I'm sorry your soup didn't work out, but these look like a lovely antidote to the troubles.

Jacqueline Meldrum said...

Oh look at those. How wonderful! I really must stop looking at food blogs on fast days. You are stretching my resolve!

Lynne Daley said...

Beautiful cakes-very much like scones, but griddled. I love them!

Marta @ What should I eat for breakfast today said...

I love simple recipes. You should try a lemon cake, very east as well :)

Radhika Vasanth said...

When a recipe fails it create a deep wound and it affects my confidence levee. But then such foolproof recipes lifts up our mood. I have to make this.

Lauren said...

They look delicious--I'll definitely have to try these!

Rita Bose said...

These look delicious!! I am your new follower. Do visit/follow my blog at-http://www.rita-bose-cooking.com

Rachel Cotterill said...

I love welshcakes. Though I tend to skip the sprinkle of extra sugar - they're sweet enough already :)