TIESSENNAU MEL (HONEY CAKES) WELSH
This is an adopted recipe and after trying it out, I must say I was very surprised on how good it tastes! Kinda homey. I don't dredge it with sugar before or after baking as I don't really need the extra bit of sugar. I used Wildflower honey.
Provided by Vnut-Beyond Redempt
Categories Dessert
Time 40m
Yield 30-36 little cakes, 30 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven - Gas mark 6 (400F) or 7 (425F) or 200°C If you are using a fan oven, reduce by 25°C.
- Grease your patty tins.
- Sieve together flour, cinnamon and bicarbonate of soda.
- Cream butter and sugar until fluffy.
- Separate the egg yolk from the white.
- Beat the yolk into sugar and butter, then add the honey, gradually.
- Stir in the flour with a little milk as required and mix all together lightly.
- Whisk the egg white into a stiff froth and fold into mixture.
- Half fill small patty tins with the mixture; dredge the top of each with caster sugar.
- Bake in a hot oven for 20 minutes. Watch these little fellows carefully. They brown rather quickly.
- When ready sprinkle a little more sugar.
- Croeso Cymreig.
WELSH HONEY CAKES
Make and share this Welsh Honey Cakes recipe from Food.com.
Provided by momaphet
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375F/190C Grease and flour a muffin tin or use liners.
- Stir together flour, cinnamon and baking soda.
- Cream butter and sugar until light and fluffy. Separate the egg yolks from the whites. Beat the yolks into sugar and butter, then add the honey in thirds beating well in between.
- Stir in the flour with a little milk as required to make the batter a little softer and mix all together gently.
- Whisk the egg whites until stiff. stir 1/3 of the whites into the batter to lighten the mixture then gently fold in the rest.
- Half fill the cups of the muffin tin and smooth the tops with the back of a wet teaspoon to stop them from crowning too much then sprinkle each with a little bit of sugar (optional).
- Bake in the pre-heated oven for about 20 minutes. These do brown quickly and are actually browner than a similar cupcake or muffin would be so keep an eye on them so they don't get too brown.
- Leave the cakes in the tin for a few minutes before turning out to cool.
TEISEN MEL (TRADITIONAL WELSH HONEYCAKE)
Make and share this Teisen Mel (Traditional Welsh Honeycake) recipe from Food.com.
Provided by Amis227
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Sieve the flour, baking powderand spice into a bowl.
- Lightly grease a tin pie plate measuring about 8-1/2-inches across the top.
- Cream the butter with 3 oz sugar until creamy and light.
- Add the egg yolks then the 1/4 lb honey, gradually.
- Gently mix in the flour, then the milk.
- Spread the mixture in the prepared tin, mounding it slightly in the center.
- Bake at 400 F (200 C) gas mark 6 for about half an hour.
- Let the cake rest in its tin for 2 minutes before turning it out on to a wire rack.
- Let it cool for 10 minutes then slide it onto a baking tray and brush the top with 1 tablespoon warmed honey - or red currant jelly if you prefer.
- Whisk the egg whites and the remaining 1 oz sugar to make a glossy meringue mixture. Swirl this over the top of the cake and bake at 325 F (160 C) gas mark 3 for about 20 minutes.
- Serve the cake when it is cold.
WELSH COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield about 2 1/2 dozen
Number Of Ingredients 11
Steps:
- Whisk the flour, sugar, baking powder, zest, nutmeg and salt in a medium bowl. Rub in the butter with your fingertips until the mixture looks sandy. Stir in the currants. Beat the eggs and 2 tablespoons of the buttermilk together. Stir into the dry ingredients to make a shaggy dough, add more buttermilk if the dough is dry. Gather dough into a disk, wrap in plastic wrap and refrigerate for 1 hour.
- Roll the dough on a floured workspace into a piece about 1/4-inch thick. Cut into 2 to 3- inch rounds.
- Heat a griddle or frying pan over medium-low heat. Brush the pan surface with butter. Cook the cookies until slightly brown and cooked through, about 4 to 5 minutes on each side. Transfer to a rack, sprinkle with sugar and cool. Store in a cookie tin.
WELSH CAKES
We attended a county fair in Wales and the ladies of the local church were baking and selling these. We asked for the recipe and they graciously shared it with us. This has been converted to US standard. They are delicious and not as sweet as some of our style cookies. Dried currants can be used in place of the raisins.
Provided by Flo Buehler
Categories World Cuisine Recipes European UK and Ireland Welsh
Yield 24
Number Of Ingredients 9
Steps:
- Sift flour, baking powder and salt into bowl. Put in butter and lard and mix until resembles fine breadcrumbs. Stir in sugar and currants or raisins. Beat the eggs lightly and add to flour mixture with just enough milk to make a firm dough similar to shortcrust pastry.
- Chill dough 1 to 2 hours.
- Roll the dough to 1/4 inch on floured surface and cut with 3 inch rounds. Bake the cakes on a greased griddle or frying pan (I use my electric skillet with just a little non-stick spray) over low heat until golden brown. Cool and sprinkle with sugar. These also freeze well.
Nutrition Facts : Calories 234.5 calories, Carbohydrate 39.8 g, Cholesterol 42.1 mg, Fat 7.3 g, Fiber 1.1 g, Protein 3.8 g, SaturatedFat 3.4 g, Sodium 165.8 mg, Sugar 21 g
JEWISH HONEY CAKE
Traditional honey cake, made for Rosh Hashanah to ensure a sweet New Year but also prepared by honey-cake lovers for special occasions.
Provided by Steve P.
Categories Dessert
Time 1h20m
Yield 1 Ten inch tube pan, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees and grease and flour a 10-inch tube pan.
- Place the eggs, lemon juice, lemon rind, oil, honey and coffee in a bowl of an electric mixer.
- Mix on low speed until well blended.
- In a separate bowl combine the flour, baking powder, baking soda, salt, cream of tartar, sugar and cinnamon with a fork until mixed.
- Gradually add the flour mixture to the eggs mixture, mixing for about 5 minutes or until well blended.
- Fold in the slivered almonds.
- Pour the batter into the tube pan.
- Bake in the oven for 50 minutes to 1 hour, or until a toothpick inserted in the center of the cake comes out clean.
Nutrition Facts : Calories 387.2, Fat 9.9, SaturatedFat 1.4, Cholesterol 52.9, Sodium 304.5, Carbohydrate 70.5, Fiber 1.7, Sugar 41.3, Protein 6.4
WELSH CAKES
Pice ar y maen, a Welsh teatime treat passed on through generations and still as popular as ever. Perfect for making with the children
Provided by Good Food team
Categories Afternoon tea, Buffet, Snack, Treat
Time 16m
Yield Makes 16
Number Of Ingredients 9
Steps:
- Tip the flour, sugar, mixed spice, baking powder and a pinch of salt into a bowl. Then, with your fingers, rub in the butter and lard until crumbly. Mix in the currants. Work the egg into the mixture until you have soft dough, adding a splash of milk if it seems a little dry - it should be the same consistency as shortcrust pastry.
- Roll out the dough on a lightly floured work surface to the thickness of your little finger. Cut out rounds using a 6cm cutter, re-rolling any trimmings. Grease a flat griddle pan or heavy frying pan with lard, and place over a medium heat. Cook the Welsh cakes in batches, for about 3 mins each side, until golden brown, crisp and cooked through. Delicious served warm with butter and jam, or simply sprinkled with caster sugar. Cakes will stay fresh in a tin for 1 week.
Nutrition Facts : Calories 138 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 2 grams protein, Sodium 0.13 milligram of sodium
BEEHIVE HONEY CAKE
Recipe courtesy of Basque Boulangerie Cafe posted in response to a request. This cake is wonderful to serve for breakfast, brunch or tea. Freezing time not included in the preparation time.
Provided by Molly53
Categories Yeast Breads
Time 3h25m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- To make the cake: Sift flour and salt together into a large bowl.
- Make a well in the center of the flour.
- Add yeast and sugar to the well.
- Add milk, cooled melted butter, and egg, and let sit for 2 minutes to soften yeast, whisk yeast and liquid ingredients only to dissolve yeast.
- Gradually whisk or beat in flour until well is blended.
- Turn dough out onto lightly floured surface and knead in enough flour only until dough is no longer sticky.
- Continue kneading approximately 5 to 7 minutes until dough is smooth and elastic.
- Cover dough with a towel or plastic wrap and let dough rise until doubled.
- Punch dough down.
- Roll or pat dough into 9 inch, greased pan.
- Prick dough all over with a fork.
- Spread cooled honey almond praline over dough.
- Let cake rest and double in height approximately, 45 to 60 minutes.
- While cake is rising, preheat oven to 350°F.
- Bake until golden approximately 20 to 25 minutes.
- While the cake is rising, make the honey almond praline: Melt the butter, add sugar and honey, cook until bubbly and ingredients are well blended.
- Remove from the heat and stir in the almonds.
- Let this mixture cool.
- To make the custard filling: First, place the sugar and cornstarch in a small to medium pan.
- In a bowl, mix the egg yolks and milk together.
- Whisk them into the sugar and starch mixture in the pan.
- Cook this over low heat and gradually increase to a medium heat bringing the mixture to a slow boil.
- Whisk this bubbling mixture for 3 to 4 minutes and remove from heat.
- Soak the gelatin in a 1/4 cup of warm water for 5 minutes.
- Add gelatin mixture to hot custard and whisk.
- Set aside to cool in a clean bowl.
- Cover with plastic to prevent mixture from forming skin and refrigerate until cool.
- Whisk cooled custard until creamy.
- Whip cream, sugar, and vanilla to medium peaks.
- Fold whipped cream gradually into cooled, whipped custard.
- Refrigerate until ready to fill split cake layers.
- To assemble the cake: Cut cooled cake in half to make 2 layers.
- Drizzle 1/3 jar caramel over bottom layer.
- Top with the custard mixture.
- Place the top layer over the custard and refrigerate or freeze for several hours to firm up custard before cutting.
Nutrition Facts : Calories 1064.9, Fat 59.3, SaturatedFat 30.9, Cholesterol 318.5, Sodium 540.4, Carbohydrate 120.9, Fiber 3.7, Sugar 56.7, Protein 17.8
WELSH TEA CAKES
Provided by Anne Jones
Categories Bread Brunch Bake Easter Spring Bon Appétit Pacific Palisades California Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 17
Number Of Ingredients 10
Steps:
- Mix first 5 ingredients in large bowl. Add butter and shortening and rub with fingertips until mixture resembles fine meal. Add currants. Whisk 4 tablespoons milk and egg in small bowl. Add to dry ingredients; stir until moist clumps form, adding more milk if mixture is dry. Roll out dough on lightly floured surface to 1/2-inch-thick round. Using cookie cutter, cut out 2 1/2- to 3-inch rounds. Gather dough scraps; roll out to 1/2-inch-thick round. Cut out additional rounds.
- Heat heavy large nonstick griddle or skillet over medium-high heat. Arrange 6 to 8 cakes on griddle. Reduce heat to low and cook until cakes are set and brown, turning occasionally, about 12 minutes. Transfer to rack. Repeat with remaining cakes. Serve warm or at room temperature.
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