Welsh Cake with Jam

The Welsh cake is a traditional griddle cake from Wales, distinct from a standard scone or pancake because it is cooked on a bakestone rather than baked in an oven. Key ingredients include flour, butter, sugar, eggs, and dried currants or raisins, often with a pinch of mixed spice. The dough is rolled out, cut into rounds, and cooked on a hot griddle until golden on each side, then dusted with caster sugar.

A great Welsh cake achieves a subtle contrast: a light, slightly crisp exterior giving way to a soft, tender crumb that is neither dry nor doughy. The butter and dried fruit must be evenly distributed, and the spice should complement rather than overpower the simple sweetness. When served with jam—typically raspberry or strawberry—the fruit preserve adds brightness and moisture, making the combination a classic teatime treat. At Bakestone in Cardiff, as noted by reviewer Only Scrans, the Welsh cake with jam is held up as a standout example of this pairing, praised for its fresh, buttery texture and generous jam filling.

Regional variations include versions studded with sultanas instead of currants, or those flavored with lemon zest for a brighter note. Some home cooks fold in grated apple or cinnamon. In convenience settings, modern versions are sometimes baked, but purists insist on the traditional griddle method to preserve the characteristic crust. Whether enjoyed plain or with jam, the Welsh cake remains a beloved emblem of Welsh baking, simple in ingredients yet demanding of skill to perfect.