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Welch cake

Welch cake only needs a non sticky pan!


250 gr of Flour

1/2 pack of Baking powder or 6 gr

1 pinch of Salt

70 gr of Brown sugar

125 gr of Butter

1 Egg

2 tbsp of milk

60 gr Raisins

2 tbsp Icing sugar


Mix together the flour, the salt and the baking powder.

Then add the brown suga.  

Mix with a spatula.

Add the cold butter cut into small pieces and mix with a blender.

Add the egg  and the milk  in the blender.

Mix for about 40 seconds.

Add 60 grams of dried raisins or cranberries (according to your taste)

Place the dough on the lightly floured work surface and knead to form a ball.

Using a rolling pin spread the dough to a thickness of 0.5 cm and cut the dough with a cookie cutter or a glass 4 to 6 cm diameter.  

Heat a non-stick pan (you can add a little bit of butter).

Bake the welsh cakes for 3 to 5 minutes on each side (depends on the thickness of you dough) over low heat, gently turn them with a spatula.

The Welsh cakes must be golden. Then place them on a plate.

Spread over some icing sugar or just enjoy them warm with some jam.