Welsh Cakes in the Air Fryer
Welsh Cakes, called picau ar y maen in Welsh, are small teatime cakes with currants, cinnamon and nutmeg, traditionally cooked on a griddle. In the air fryer they turn golden, buttery and tender, and they are sprinkled with sugar while still warm.
Equipment
- 1 Air fryer
- 1 Mixing bowl
- 1 Spoon
- 1 Rolling pin
- 1 Round cutter About 6 cm
- Parchment paper (for air fryer)
- 1 Small saucepan
- 1 Brush
- 1 Offset spatula
- 1 Cooling rack
Ingredients
175 g plain flour
1 tsp baking powder
60 g sugar
0.5 tsp ground cinnamon
1 pinch ground nutmeg
1 pinch salt
75 g butter Cold, in small cubes
50 g currants
1 pcs egg
1 tbsp milk Only if the dough is too dry
Brushing and sprinkling
- 15 g butter Melted
- 2 tbsp sugar For sprinkling
Instructions
Preparation
- Mix 175 g plain flour, 1 tsp baking powder, 60 g sugar, 0.5 tsp ground cinnamon, 1 pinch ground nutmeg and 1 pinch salt in a mixing bowl.
- Rub 75 g butter into the flour mixture with your fingertips until it resembles coarse breadcrumbs.
- Add 50 g currants and stir them in so they are evenly distributed.
- Crack 1 pcs egg into the bowl and stir with a spoon until the dough starts to clump together. Only add 1 tbsp milk if the dough is too dry to hold together.
- Bring the dough together with your hands and knead it only just enough to form a firm, smooth ball. If it is kneaded for too long, the cakes will turn out tough.
- Roll the dough out on a lightly floured work surface to a thickness of about 8 mm, which is noticeably thinner than for scones.
- Cut out round cakes with a cutter about 6 cm across. Gather the trimmings, roll them out again and cut out more rounds until all the dough has been used. This makes about 16 cakes.
Cooking in the air fryer
- Preheat the air fryer to 180 °C fan.
- Melt 15 g butter in a small saucepan over a low heat.
- Place a piece of baking paper in the bottom of the preheated basket and immediately arrange half of the cakes on the paper in a single layer, with a little space between them.
- Brush the tops of the cakes thinly with the melted butter.
- Bake the cakes at 180 °C for 4 minutes, until the tops are light golden.
- Turn the cakes over with a palette knife, brush the new top side thinly with butter and bake them for a further 4 minutes at 180 °C, until they are golden on both sides and firm at the edges.
- Transfer the baked cakes to a wire rack and immediately sprinkle them with sugar while they are still warm. Divide 2 tbsp sugar between the two batches.
- Bake the rest of the cakes in the same way at 180 °C for 4 minutes on each side, and sprinkle them with the rest of the sugar while they are warm.
Serving
- Serve the cakes warm or at room temperature, preferably with a cup of tea or coffee.
Notes
Tips for a perfect result:
Welsh Cakes are traditionally cooked on a hot griddle. In the air fryer this is mimicked by turning the cakes halfway through the cooking time, so both sides get some colour. Use cold butter and knead the dough as little as possible, and the cakes will turn out tender rather than tough. Only place the baking paper in the basket once the air fryer has preheated and the cakes can immediately hold it down, because loose baking paper can be sucked up against the heating element. Variation:
Traditionally, Welsh Cakes are flavoured with the British spice blend mixed spice, which is replaced here with cinnamon and nutmeg. If you have mixed spice, you can use half a teaspoon of it instead. The currants can be swapped for small raisins or chopped dried cranberries, and a little finely grated lemon zest in the dough gives a fresh flavour. Serving:
Welsh Cakes taste best warm, either as they are or with a little butter and jam. They go well with afternoon tea or coffee. Portion size:
The recipe makes about 16 small cakes, which is 4 cakes per serving. If your air fryer is smaller, you can bake the cakes in three batches instead of two.
Welsh Cakes are traditionally cooked on a hot griddle. In the air fryer this is mimicked by turning the cakes halfway through the cooking time, so both sides get some colour. Use cold butter and knead the dough as little as possible, and the cakes will turn out tender rather than tough. Only place the baking paper in the basket once the air fryer has preheated and the cakes can immediately hold it down, because loose baking paper can be sucked up against the heating element. Variation:
Traditionally, Welsh Cakes are flavoured with the British spice blend mixed spice, which is replaced here with cinnamon and nutmeg. If you have mixed spice, you can use half a teaspoon of it instead. The currants can be swapped for small raisins or chopped dried cranberries, and a little finely grated lemon zest in the dough gives a fresh flavour. Serving:
Welsh Cakes taste best warm, either as they are or with a little butter and jam. They go well with afternoon tea or coffee. Portion size:
The recipe makes about 16 small cakes, which is 4 cakes per serving. If your air fryer is smaller, you can bake the cakes in three batches instead of two.
Nutrition
Calories: 462kcalCarbohydrates: 63gProtein: 7gFat: 20.5gSaturated fat: 12gPolyunsaturated fat: 1.2gMonounsaturated fat: 5.4gTrans fat: 0.7gCholesterol: 100mgSodium: 275mgPotassium: 190mgFiber: 2.4gSugar: 30gVitamin A: 640IUVitamin C: 1mgCalcium: 40mgIron: 1.2mgNet carbohydrates: 61g
