Patagonia, January 20 2018
Home > Patagonian Cooking > Welsh cakes

Welsh cakes

We have already presented the recipe of the welsh cake prepared in the patagonian style. Now we double the bet and bring to you the welsh cakes as cooked in the british country. They also have also a good number of followers in our lands. We are very grateful to Alison Sears from Wales for this valuable contribution.

Ingredients

350 grs. plain flour
175 grs. cold margarine
175 grs. oz sugar
100 grs. currants
A good half teaspoon grated nutmeg
2 eggs
Teaspoon baking powder

Preparation

Cut margarine up into small squares. In a large bowl mix flour and margarine together to resemble breadcrumbs. Add sugar, currants and nutmeg. Beat the eggs and add slowly into the mixture until the mix holds together. Roll out on floured board to approximately 1 cm thick and cut with a round cutter (approx 6 cm in diameter). Bake on greased heavy-bottomed baking sheet (on hob, not oven) turning over as required. Cool on cooling rack.

Comments

3 Responses to Welsh cakes

  1. Irene Sotos Erce. says:

    Usar margarina en esta receta me parece horrible.

  2. oscart says:

    Hola a todos: me sorprendieron con la torta galesa original. Es mucho mas simple y original la cocción. Les comento que yo proceso en la Philips, con la cuchilla de cortar, la harina con la manteca o margarina y el granulado se hace en menos de 1 minuto. Si le agregamos los demas ingredientes sobre el granulado, excepto las pasas, la masa se hace en minutos y por ultimo y sobre la mesa le agregamos las pasas. Es una sugerencia que voy a probar.

    • maria Vellegal says:

      pero según me dijeron en Puerto Madryn, la verdadera torta galesa no lleva huevos, por lo que se la puede guardar mucho tiempo. es una de sus características.

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