Get ready to transport your taste buds to the rolling hills of Wales with these irresistible Cinnamon Almond Welsh Cakes – a delightful twist on a classic Celtic treat that will have you craving more with every bite! Imagine a perfect blend of buttery, crumbly texture, warm cinnamon spice, and crunchy almonds that melts in your mouth, creating a symphony of flavors that's both comforting and exciting. Whether you're a baking enthusiast or a curious foodie, these Welsh cakes are about to become your new obsession!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Welsh
Serves: 12 cakes
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter
- 1/2 cup sugar
- 1 egg
- 1/4 cup milk
- 1/2 cup chopped almonds
Instructions
- In a large mixing bowl, sift together the all-purpose flour, baking powder, and ground cinnamon until well combined and free of lumps.
- Cut the cold unsalted butter into small cubes and add to the flour mixture. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles fine breadcrumbs.
- Stir in the sugar and chopped almonds, ensuring they are evenly distributed throughout the mixture.
- In a separate small bowl, whisk together the egg and milk until well blended.
- Create a well in the center of the dry ingredients and pour in the egg and milk mixture. Mix gently with a wooden spoon or spatula until the dough comes together. The consistency should be soft but not sticky.
- Lightly dust a clean work surface with flour and turn out the dough. Gently roll or pat the dough to approximately 1/4 inch thickness.
- Using a round cookie cutter (about 2-3 inches in diameter), cut out circular shapes from the dough.
- Heat a griddle, flat pan, or traditional Welsh cake pan over medium-low heat. If using a non-stick pan, no additional oil is needed.
- Cook the Welsh cakes for about 3-4 minutes on each side, or until they develop a golden-brown color and are cooked through. The heat should be low to medium to prevent burning.
- Remove the Welsh cakes from the pan and let them cool on a wire rack. They will firm up slightly as they cool.
- Optional: Dust the cooled Welsh cakes with a light sprinkle of powdered sugar or cinnamon before serving.
Tips
- Temperature Matters: Ensure your butter is cold when cutting it into the flour for the most authentic, crumbly texture.
- Don't Overwork the Dough: Mix just until the ingredients come together to keep the Welsh cakes tender and light.
- Heat Control is Key: Use a medium-low heat to cook the cakes evenly without burning. A cast-iron griddle or non-stick pan works best.
- Thickness Check: Roll the dough to about 1/4 inch thick for the ideal balance of crispy exterior and soft interior.
- Serving Suggestion: These Welsh cakes are perfect warm or at room temperature. Try them with a dollop of clotted cream or a sprinkle of powdered sugar for extra indulgence.
- Storage Tip: Store in an airtight container for up to 3-4 days, or freeze for longer preservation.
- Variation Idea: Feel free to experiment with different nuts or add a handful of dried fruit to make the recipe your own!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 28g
Protein: 5g
Fat: 14g
Saturated Fat: 6g
Cholesterol: 35mg
