Tiessennau Mel (honey Cakes) Welsh Recipe - Food.com (2024)

FAQs

Why is a Welsh cake called a Welsh cake? ›

They were usually cooked on a bakestone and the Welsh names given to these cakes were usually based on the different regional Welsh name for the bakestone. These included pice bach, tishan lechwan or tishan ar y mân (bakestone cakes), but in English they became known generally as Welsh Cakes.

How to serve your Welsh cakes. I suggest eating these warm, either straightaway or reheated in the toaster. Traditionally I believe these are eaten just as they are, or of course you can add a topping such as butter or jam. I'm thinking now that peanut butter might work on these too, or even chocolate spread!

If your Welsh Cakes turned out hard, dry or crumbly, your mixture was probably not wet enough. Next time, add a little bit of milk so the mix is softer.

Welsh cakes are served hot or cold, sometimes dusted with caster sugar. Unlike scones, they are not usually eaten with an accompaniment, though they are sometimes sold ready split and spread with jam, and they are sometimes buttered.

Welsh cakes

Perhaps the best-loved of all Welsh treats, these small, circular cakes are dusted in sugar and provide the perfect accompaniment to a hot cup of tea. Traditionally cooked on a bakestone, Welsh cakes can also contain sultanas and chocolate chips for a sweeter twist on the original recipe.

Bara brith: our traditional Welsh recipe

Bara Brith is a rich fruit loaf made with tea. Here's our recipe for making this favourite Welsh tea-time treat.

Pica Bach or Pice Bach

These were general terms used for Welsh cakes, and refer to the food as being 'small cakes'. They can also be called 'pican' or 'picen' and were called these in Carmarthenshire, Aberystwyth and the old West Glamorgan (Swansea and Neath Port Talbot today).

Immediately after baking, sprinkle with granulated white sugar or powdered sugar. Serve warm or at room temperature. Welsh Cakes can be covered and stored at room temperature for several days or they can be frozen.

Welsh cakes are made with plain flour, eggs and shortening and don't rise much. Scones are made with self-raising flour, no eggs, no shortening and rise a lot if done right. Welsh cakes tend to be flatter, more like thick pancakes. Scones are more like cakes.

Do not be deceived by their rustic appearance. These pan cooked cakes are melt in the mouth delicious and incredibly more-ish. Serve them warm (you can toast them!) with a healthy spread of butter!

How long will Welsh cake last? ›

Delicious served warm with butter and jam, or simply sprinkled with caster sugar. Cakes will stay fresh in a tin for 1 week.

Teisen Lap (also known as 'wet cake' or 'moist cake') is usually baked on a plate (and is also sometimes known as 'cake on a plate') and is a great treat for 1 March - St David's Day. Teisen Lap was regarded as an 'ordinary' cake, baked fairly regularly in the coal-mining villages of south Wales.

Welsh cakes, also known as bakestones or “picau ar y maen” in the Welsh language, are popular, traditional Welsh baked goods that are flat, round, and resemble griddle scones.

What is a Welsh Cake? It's like a cross between a pancake, cookie, or a scone but they are nothing like it. These are somewhat similar in appearance to Eccles Cakes but Welsh Cakes are a bit flatter than an Eccles Cake and unlike an Eccles Cake, Welsh Cakes are not filled.

Cook them on a bakestone, crepe maker or in a heavy frying pan on a low heat. When ready, dust them with sugar and cinnamon and enjoy!

Pica Bach or Pice Bach

These were general terms used for Welsh cakes, and refer to the food as being 'small cakes'. They can also be called 'pican' or 'picen' and were called these in Carmarthenshire, Aberystwyth and the old West Glamorgan (Swansea and Neath Port Talbot today).

Whether it was made by loving and worrying wives for their miner husbands or it's made by families for the holidays, the Welsh cookie is a staple of Welsh culture and is made as a way to celebrate that culture.

Yule log cake, or bûche de Noël, is a Christmas cake with a ritualistic past. Cleverly shaped and decorated to look like a 3-D log, the cake represents a melding of ancient midwinter traditions: one that celebrated the end of winter, and another honoring the Norse god Thor.