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Giant Welsh Cake
Emily Davenport
6 servings
15 minutes
186
British
Puddings and desserts
A twist on the traditional Welsh recipe, but just as delicious. This easy to make Giant Welsh Cake is from the Dairy Diary.
For more recipes like this, check out the Dairy Diary recipe collection.
Ingredients
- Self-raising flour 110g (4oz), plus extra for dusting
- Ground cinnamon ½ tsp
- Slightly salted butter 50g (2oz), softened
- Caster sugar 40g (1½oz)
- Currants or sultanas 50g (2oz)
- Whole milk 2 tbsp
- Vegetable oil 1 tsp
- Butter and jam to serve (optional)
Directions
- Sift flour and cinnamon into a bowl
- Rub in butter until well combined then stir in sugar and currants
- Add milk to make a scone-like dough
Turn onto a lightly floured surface and knead gently until smooth, then roll out to form a 20cm (8in) round about 1cm (½in) thick
- Lightly grease a flat griddle pan or low-sided large frying pan and heat until hot
Carefully transfer the cake to the pan, you may find it helpful to wrap it round your rolling pin
Reduce the heat to low and cook cake for 10 minutes, taking care not to burn the underside - reduce the heat if necessary
- Score into 6 segments, then carefully slide onto a plate or board
- Flip cake back into the pan, cooked-side up, and cook for 10 minutes more
- Transfer to a wire rack to cool, then slice into 6 and serve warm with butter and jam, if liked.