Apple Welsh cakes
Welsh cakes are what I make when we decide we want something for tea but there isn’t time to bake a cake. They are incredibly simple to put together and right now we have so many apples, it gives me another excuse to use them in my cooking. These little cakes are fried on the hob, so they’re fun to cook with children and they take no time to make, and like scones, they’re best eaten straight away.
This recipe originally appeared in House & Garden magazine, photo by Andrew Montgomery
Makes approximately 12 cakes
130g self-raising flour
100g cold, unsalted butter
50g ground almonds
40g caster sugar
pinch sea salt
½tsp ground cinnamon
1 sweet apple, peeled, cored, cut into tiny dice
1 egg, well beaten
To cook and serve:
Flour for dusting
Butter for frying
- Sift the flour into a bowl and add the cubes of butter. With just a few pulses of the Magimix, or by hand with the tips of your fingers, rub the butter into the flour until the pieces are no smaller than the size of petit-pois.
- Add the rest of the ingredients, except the egg and mix together well. Stir the egg into the mixture with a fork until it starts to form clumps and with minimum handling bring the mixture together to form a dough.
- Wrap in cling film and refrigerate for at least 30 minutes.
- Dust a work surface with flour and roll out the dough to about 1cm thickness. Using a 6cm round cutter, cut out 12 circles, pressing any off-cuts together and re-rolling as necessary.
- Melt some butter in a frying pan over a medium heat and fry the cakes for 2-3 minutes on each side, so they become brown golden brown. Sprinkle with caster sugar to serve.