Cranberry and Lime Welsh Cakes
Welsh cakes are incredibly moreish and to make mine I decided to add a delicious twist of flavours. My cranberry and lime Welsh cakes taste so good! You will want more than one!
To celebrate St David’s Day I made decided to try making something I never had before – Welsh cakes! Of course I decided to add my own twist. Cranberries and lime compliment each other so well and they make these Welsh cakes extra special. I know it’s not traditional but it is tasty.
I think for my first ever go they worked incredibly well. The original recipe uses currants and mixed spice and twist used cranberries and ground ginger. I really loved making something that was a mix of a biscuit and cake that took minutes and didn’t need an oven.
Making the Cranberry and Lime Welsh Cakes
This recipe is based on a Mary Berry recipe and makes about 30-ish Welsh Cakes.
You’ll need a big mixing bowl, 3inch round cutter. I like that these could be made in any shape. I love a cookie cutter! Next time I really want to make these in a heart shape. They would be so cute.
Here are my gorgeous welsh cakes ready to be cooked. I loved seeing them all ready to be cooked. They smelled amazing.
I really love this way to cook cakes! I love that they rose a little too. A really really satisfying bake. They are also super quick which makes them great in a hurry.
The Cranberry and Lime Welsh Cakes sprinkled with sugar. YUM YUM YUM.
I’d never had a homemade Welsh Cake before I made these and I can totally see what the fuss is about. Delicious. They are now a family favourite.
I’m already looking forward to making these again! I’m trying to work out what I can possibly add to them next time. I love trying new flavours.
Cranberry and Lime Welsh Cakes
- 350 g plain flour
- 2 teaspoons of baking powder
- 175 g unsalted butter
- pinch of salt
- 120 g caster sugar plus extra for dusting with when cooked
- 60 g currants
- 40 g dried cranberries chopped up
- half a teaspoon of ground ginger
- half a teaspoon of ground mixed spice
- 1 large egg
- 2 tablespoons of milk
- Sieve the flour, baking powder into a large bowl.
- Add the butter and rub the butter into the flour to make fine breadcrumbs.
- Stir in the sugar, pinch of salt, dried fruit and spice and mix in.
- In a jug lightly whisk the milk and egg until combined.
- Add the milk mix to the flour to make up a strong thick dough. You might need a little extra milk if the dough is too dry.
- Tip the dough on to a lightly floured work top and roll out to just shy of cm – if you want to be really precise about 5mm.
- Heat up a griddle or frying pan and on a low-medium heat add the cakes a few at a time – leave enough space for a spatula to get in to the pan to flip them.
- It takes a few minutes each side to brown. I checked every minute to see how brown they were and when the looked okay I flipped them. Suddenly these cake biscuits things have turned in to something like pancakes. I found my heavy based pan was too hot on a medium heat as I had a few burnt cakes but lowering the flame to low allowed them to cook fully and have a lovely golden brown appearance.
- Cook each side and then take off the heat and put on a cooling wrack and sprinkle with a little caster sugar.
- Enjoy x
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and crushed up biscuits makes the final cookie packed full with biscoff