Welsh Cakes
These cozy skillet cakes are studded with jammy raisins for a fruity and sweet bite.
Nutrition Information
- Calories: 274 kcal
- Carbohydrates: 19g
- Protein: 20g
- Potassium: 621mg
- Fiber: 5g
- Sugar: 12g
Ingredients:
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2 cups all-purpose flour (about 8 1/2 ounces), plus more for rolling
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6 tablespoons superfine sugar, plus more for dusting
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1 tablespoon baking powder
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1/2 teaspoon flaky sea salt
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1/2 cup plus 3 tablespoons unsalted European-style butter, cold and cut into small pieces, divided, plus more softened for serving
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1/3 cup raisins
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1 large egg, beaten
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2 teaspoons whole milk (optional)
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Fruit jam, for serving (optional)
Instructions:
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Whisk together flour, sugar, baking powder, and salt in a large bowl. Add 1/2 cup butter; rub mixture between your fingers until small crumbles form and texture resembles a coarse meal. Add raisins and egg; gently knead until a soft pie dough–like mixture forms. If dough feels dry, add milk, 1/2 teaspoon at a time, kneading until just incorporated after each addition.
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Transfer dough to a lightly floured work surface, and roll to 3/8-inch thickness. Cut dough into rounds using a 2 1/4-inch round cutter, rerolling scraps as needed, until all dough has been cut into rounds.
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Melt 1 tablespoon butter in a large cast-iron skillet over medium-low. Working in 3 batches, cook cakes until golden, crisp, and cooked through, 2 to 4 minutes per side. Remove cakes from skillet. Repeat with remaining cakes, wiping skillet clean and adding 1 tablespoon butter between each batch. Sprinkle cakes with additional sugar, and serve warm with softened butter and fruit jam, if desired.
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