Welsh Cakes

The original base recipe for these cakes came from my step-children’s grandmother, Joan. The cakes are so good, and really simple to make; in fact I still have the original recipe she gave me some 10 years ago.

The gluten-free version cakes have a slightly more crumbly texture than usual, but I think it works fine this way. If you like, replace half the margarine with lard – this adds a deeper flavour and also makes a shorter texture.


  • 225g Gluten-Free Flour Mix A
  • 1 tsp mixed spice
  • 100g Stork margarine
  • ½ tsp xanthan gum
  • ½ tsp bicarbonate of soda
  • 1 tsp glycerine
  • 80g castor sugar
  • 80g sultanas
  • 1 medium egg, beaten
  • castor sugar for sprinkling


  1. Place the flour, spice, margarine, xanthan gum and bicarbonate of soda in a bowl and rub through gently with your fingers until you have the texture of fine breadcrumbs.
  2. Next add the glycerine, sugar, sultanas and egg and mix together lightly until a soft dough is formed.
  3. Roll the dough out on a work surface dusted with cornflour to a thickness of 5mm (1/5 inch). Using a 7cm (2 3/4 inch) plain cutter, cut out 10-12 little cakes.
  4. Heat a griddle pan or 23cm (9 inch) non-stick frying pan over a medium heat. Add 4 cakes to the pan and cook for 2-3 minutes on each side, until lightly coloured and puffed.
  5. Once cooked, remove from the pan and sprinkle with caster sugar. Serve warm, spread with butter.



Trackback from your site.

Leave a comment

You must be logged in to post a comment.

Get Social with Cook