Welsh Cake

Welsh cakes, known in Welsh as *picau ar y maen* or *cacennau cri*, are traditional griddle cakes originating from Wales. They are believed to date back to the 19th century, when cooks used a bakestone—a flat, round iron griddle—placed directly over an open fire. The key ingredients are flour, butter, sugar, currants or raisins, eggs, and a pinch of mixed spice or cinnamon. The dough is rolled out, cut into rounds, and cooked on the bakestone until golden on both sides, then dusted with caster sugar. A great Welsh cake is defined by its soft, tender crumb and a slightly crisp, caramelized exterior. It should be evenly cooked through without being greasy, with a balanced sweetness and a generous, evenly distributed fruit filling. The texture is more akin to a scone than a pancake—dense but light. Regional variations are subtle but notable. Some bakers add lemon zest or nutmeg, while others incorporate different dried fruits such as chopped dates or cranberries. Thickness can vary; some prefer a thinner, more cookie-like cake, while others favor a thicker, softer version. Notable contemporary versions are found at Bakestone in Cardiff and Granddad Needs His Medicine in Sketty, both praised by the *Only Scrans* platform for their authentic preparation. Welsh cakes are often enjoyed simply with butter or jam, though they also pair well with a cup of tea. They remain a beloved staple of Welsh cuisine, sold in bakeries and cafés across the country and commonly made at home for everyday treats or special occasions like St. David’s Day.