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Cinnamon Almond Welsh Cakes

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!

Cinnamon Welsh cakes stacked.


 

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!

The cinnamon almond welsh cakes stacked.

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.

Ingredients

  • All purpose flour
  • Very fine sugar
  • Baking powder
  • Cinnamon
  • Salt
  • Butter
  • Slivered almonds
  • Egg
  • Milk
  • Powdered / icing sugar for dusting
Ingredients on a brown board for cinnamon almond welsh cakes.

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.

Recipe Steps

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.

Sifting the dry ingredients and adding the butter.

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.

Adding the egg and butter to the dry ingredients.

Move the dough to a lightly floured surface and knead it gently just until combined (do not over knead). 

The welsh cake dough on a baking mat.

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.

Rolling out and cutting the welsh dough cakes.

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.

Making the welsh cakes in a black skillet.

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!

The welsh cakes stacked on a wooden board.

More Treats to Go with Coffee and Tea

Cinnamon Welsh cakes stacked.

Cinnamon Almond Welsh Cakes

Rosemary Molloy
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.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert, Snack
Cuisine Welsh
Servings 10 cakes
Calories 193 kcal

Ingredients
 
 

  • 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%)

EXTRAS

  • powdered / icing sugar for dusting

*If you use unsalted butter then add ¼ teaspoon of salt.

    Instructions
     

    • 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!

    *This depends on how thick you like them, thicker and you can slice them in the middle, spread with jam and make a sandwich.

      Notes

      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.

      Nutrition

      Calories: 193kcal | Carbohydrates: 20g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 41mg | Sodium: 89mg | Potassium: 89mg | Sugar: 5g | Vitamin A: 305IU | Calcium: 36mg | Iron: 1.1mg
      Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

      16 Comments

      1. We had these while staying at a farmhouse in Wales. Such a nice treat. The lady of the house invited my mom and I to the kitchen to watch her make them in her electric skillet. She also gave us the recipe. Somehow they just didn’t taste the same in the USA. 😄

        1. Hi Cathy, thanks you could try, they are made for baking on a skillet, but I think you could make them baked in the oven at 350F maybe 15-20 minutes. Let me know how it goes if you do try them.

      2. Can i use almond flour instead of all purpuse flour and coconut cooking butter insteas if the butter in recipe.

        Regards

        1. Hi Diane, I am sorry but I can’t guarantee how the recipe will turn out, I have only made them with all purpose flour and butter, but if you want to try let me know how they turn out. 🙂

      3. These look like a perfect afternoon snack. Love that they’re made on the stove top!

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