Cinnamon Almond Welsh Cakes are traditional tea cakes from Wales that taste like a cross between pancakes and scones. They are easy to make on the stovetop and delicious with tea or coffee. This Welsh cakes recipe is flavored with cinnamon and almonds – the perfect teatime, breakfast, or brunch treat!
Today I am sharing a Welsh Cakes Recipe inspired by Little Welsh Cakes Full of Spice, by Tina from the Food Blog The Worktop. Tina shares recipes for Breakfast and Brunch and who doesn’t love Breakfast!
I am a definite Scone / Tea Biscuit Lover, I love them, with or without currants and usually with a big mug of tea. So, when I read about Welsh cakes I knew I had to try them. They are a little like scones, tea cakes, and pancakes all in one treat.
In the UK, these are served with tea in the afternoon. We don’t have high tea like they do in England, but I might decide to try it! If it means I can have more Welsh cakes, why not?
When I learned they are made on a griddle or in a skillet on top of the stove, well I was even more excited! Now I can have them in the summertime, too and I won’t be heating up the house. Perfect!
Welsh Cakes Recipe
After I read the recipe I decided to change it up a bit by substituting Almonds and Cinnamon for Currants and All Spice. There are a lot of other ways to flavor them with nuts and spices so I’m pretty sure I’ll be experimenting even more with different add-ins.
But for now, cinnamon and almonds – a combination I love. They worked perfectly in these cakes – the flavors go great with coffee or tea.
- All purpose flour
- Very fine sugar
- Baking powder
- Slivered almonds
- Powdered / icing sugar for dusting
This is an easy and a quick come together dough, but, like scones, Welsh cake dough should never be overworked. If you decide to make them a little thicker, then the cooking time will be a little longer.
Whisk the flour, sugar, baking powder, salt and cinnamon in a medium bowl. Cut in the butter and combine until the mixture is the consistency of fine bread crumbs. Stir in the slivered almonds.
Beat the egg and milk In a small bowl with a fork. Add the egg mixture to the flour mixture and mix until just combined.
Move the dough to a lightly floured surface and knead it gently just until combined (do not over knead).
Gently roll it out with a lightly floured rolling pin to the thickness of 1/4-1/2 inch (1-2 centimeters). Use a 3-inch round cookie cutter or biscuit cutter to cut out circles.
You can cook the cakes on a griddle, or if you don’t have one you can cook them in a skillet or pan. Lightly coat the skillet with oil and then heat it on low.
Add the dough rounds and cover the skillet. Once the cakes are golden brown on the bottom, turn them and cook them on the other sides. If your cakes are thicker you can cook them over medium-low heat.
Let the Welsh cakes cool on a wire rack and then dust them with powdered sugar for serving.
How do Welsh cakes taste? Amazing, they are perfectly crunchy on the outside and soft on the inside. No need for butter, and trust me you won’t even wait for the water to boil for the tea before you have eaten a couple. If you want to add a topping, a little jam is nice but they really are delicious plain.
How to store them
The cakes should be stored in an airtight container at room temperature. They will keep for up to 5 days. They can also be frozen in a freezer safe bag or container for up to 2 -3 months.
Whether you make it for a teatime treat or for breakfast or brunch, I hope you try this Welsh cakes recipe soon – Enjoy!
More Treats to Go with Coffee and Tea
Cinnamon Almond Welsh Cakes
- 1½ cups all purpose flour
- ¼ cup very fine sugar (granulated will also work)
- 1 teaspoon baking powder
- ¼ teaspoon cinnamon
- pinch salt
- ½ cup butter (cold cubed)*
- ¼ cup slivered almonds
- 1 large egg
- 2 tablespoons milk (I used 2%)
- powdered / icing sugar for dusting
*If you use unsalted butter then add ¼ teaspoon of salt.
- In a medium bowl whisk together flour, sugar, baking powder, salt and cinnamon. Cut in butter and combine until it is the consistency of fine bread crumbs, stir in almond slivers.
- In a small bowl with a fork beat together egg and milk. Then add to flour mixture, mix until just combined.
- Move to a lightly floured flat surface, and knead gently just until combined (do not over knead). Gently roll with a lightly floured rolling pin to the thickness of 1/4-1/2 inch (1-2 centimeters)*, cut with a 2 3/4 – 3 inch (7 centimeter) round cookie cutter.
- In a heavy skillet add a little oil (spread with a brush), heat on low, (thinner cakes can be cooked on a medium low heat), add cake rounds and cover, turn when brown and continue to cook on low until done. If you cook them on too high heat, they will brown and not cook inside. Let cool, dust with powdered sugar. Enjoy!