Tantalize your taste buds with the delectable Welsh Honey and Spice Cakes, a culinary treasure from the heart of Wales. These scrumptious cakes, also known as Bara Brith, embody the essence of Welsh tradition. With their delightful combination of sweet honey, warming spices, and juicy raisins, these cakes are a true testament to the region's rich culinary heritage. Discover the secrets behind this classic recipe, along with variations that add a unique twist to the traditional flavors. Embark on a culinary journey through Wales, indulging in the flavors of these delectable honey and spice cakes.
**Recipe Variations:**
1. **Traditional Bara Brith:** Experience the classic Welsh Honey and Spice Cake in its purest form. This timeless recipe showcases the perfect balance of sweet honey, aromatic spices, and plump raisins, resulting in a moist and flavorful cake that will transport you to the heart of Wales.
2. **Apple and Cinnamon Bara Brith:** Embark on a taste adventure with this delightful variation. The addition of crisp apples and a sprinkle of cinnamon enhances the flavors of the traditional Bara Brith, creating a symphony of sweet, tangy, and aromatic notes.
3. **Orange and Cranberry Bara Brith:** Indulge in a citrusy twist on the classic recipe. The vibrant flavors of orange zest and tart cranberries add a refreshing touch to the honey and spice combination. This variation is sure to brighten up your taste buds.
4. **Ginger and Stem Ginger Bara Brith:** Elevate your taste experience with the warmth of ginger. A generous helping of freshly grated ginger and chewy stem ginger pieces transforms the Bara Brith into a spicy and invigorating treat that will leave you craving more.
5. **Chocolate Chip Bara Brith:** Satisfy your sweet tooth with this indulgent variation. The addition of rich chocolate chips to the traditional recipe creates a delightful contrast of textures and flavors, resulting in a cake that is both comforting and decadent.
RECIPES
These Welsh honey cakes, also known as Tiessennau Mel in Welsh, are quick and easy to make and delicious topped with pistachios and dried raspberries.
Time 45m
Yield 12
Number Of Ingredients 26
Steps:
- Step 1:Preheat the oven to 180C (fan 160C, gas mark 4) and grease a 12 hole non stick muffin tin.Step 2:Sieve together the flour, bicarbonate of soda, allspice and cinnamon.Step 3:Cream together the butter, sugar and honey until light and fluffy.Step 4:Gradually beat in the eggs and then fold in the flour mixture, adding the milk for a dropping consistency.Step 5:Divide equally between the 12 holes of the muffin tin. Bake in the oven for 25 minutes until risen, golden and springy to the touch.Step 6:Remove and cool in the tin for 5 minutes and then turn them out to continue cooling on a wire rack.Step 7:To make the icing mix the icing sugar with the extract and 2 tablespoons of water to make an icing that just runs off a spoon.Step 8:Place all the muffins so they are bottom side up and spoon over the icing so it drips down the sides and top with pistachios and some freeze dried raspberries if using. Leave for 15 minutes to set before serving.
TIESSENNAU MEL (HONEY CAKES) WELSH
This is an adopted recipe and after trying it out, I must say I was very surprised on how good it tastes! Kinda homey. I don't dredge it with sugar before or after baking as I don't really need the extra bit of sugar. I used Wildflower honey.
Provided by Vnut-Beyond Redempt
Categories Dessert
Time 40m
Yield 30-36 little cakes, 30 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven - Gas mark 6 (400F) or 7 (425F) or 200°C If you are using a fan oven, reduce by 25°C.
- Grease your patty tins.
- Sieve together flour, cinnamon and bicarbonate of soda.
- Cream butter and sugar until fluffy.
- Separate the egg yolk from the white.
- Beat the yolk into sugar and butter, then add the honey, gradually.
- Stir in the flour with a little milk as required and mix all together lightly.
- Whisk the egg white into a stiff froth and fold into mixture.
- Half fill small patty tins with the mixture; dredge the top of each with caster sugar.
- Bake in a hot oven for 20 minutes. Watch these little fellows carefully. They brown rather quickly.
- When ready sprinkle a little more sugar.
- Croeso Cymreig.
TEISEN MEL (TRADITIONAL WELSH HONEYCAKE)
Make and share this Teisen Mel (Traditional Welsh Honeycake) recipe from Food.com.
Provided by Amis227
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Sieve the flour, baking powderand spice into a bowl.
- Lightly grease a tin pie plate measuring about 8-1/2-inches across the top.
- Cream the butter with 3 oz sugar until creamy and light.
- Add the egg yolks then the 1/4 lb honey, gradually.
- Gently mix in the flour, then the milk.
- Spread the mixture in the prepared tin, mounding it slightly in the center.
- Bake at 400 F (200 C) gas mark 6 for about half an hour.
- Let the cake rest in its tin for 2 minutes before turning it out on to a wire rack.
- Let it cool for 10 minutes then slide it onto a baking tray and brush the top with 1 tablespoon warmed honey - or red currant jelly if you prefer.
- Whisk the egg whites and the remaining 1 oz sugar to make a glossy meringue mixture. Swirl this over the top of the cake and bake at 325 F (160 C) gas mark 3 for about 20 minutes.
- Serve the cake when it is cold.
WELSH CAKES
Pice ar y maen, a Welsh teatime treat passed on through generations and still as popular as ever. Perfect for making with the children
Provided by Good Food team
Categories Afternoon tea, Buffet, Snack, Treat
Time 16m
Yield Makes 16
Number Of Ingredients 9
Steps:
- Tip the flour, sugar, mixed spice, baking powder and a pinch of salt into a bowl. Then, with your fingers, rub in the butter and lard until crumbly. Mix in the currants. Work the egg into the mixture until you have soft dough, adding a splash of milk if it seems a little dry - it should be the same consistency as shortcrust pastry.
- Roll out the dough on a lightly floured work surface to the thickness of your little finger. Cut out rounds using a 6cm cutter, re-rolling any trimmings. Grease a flat griddle pan or heavy frying pan with lard, and place over a medium heat. Cook the Welsh cakes in batches, for about 3 mins each side, until golden brown, crisp and cooked through. Delicious served warm with butter and jam, or simply sprinkled with caster sugar. Cakes will stay fresh in a tin for 1 week.
Nutrition Facts : Calories 138 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 2 grams protein, Sodium 0.13 milligram of sodium
WELSH HONEY AND SPICE CAKES
Serve these little cupcakes/muffins with tea.
Provided by Mikekey *
Categories Muffins
Time 40m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 400F. Butter muffin tin cups (18 total) or line with paper cupcake liners.
- 2. Sift flour, cinnamon and baking soda into a large mixing bowl.
- 3. In another bowl, with electric mixer, beat butter and sugar until light and fluffy. Beat in egg yolk and then gradually beat in honey.
- 4. With a wooden spoon, fold in flour mixture, plus milk to make a soft mixture.
- 5. In a separate bowl, with clean beaters, beat egg whites until stiff peaks form. Fold in batter.
- 6. Divide batter evenly among muffin cups or liners.
- 7. Bake 15-20 minutes, or until firm to touch and golden brown.
- 8. Place on wire rack to cool and dust with caster sugar. Cool completely.
WELSH HONEY CAKES
Make and share this Welsh Honey Cakes recipe from Food.com.
Provided by momaphet
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375F/190C Grease and flour a muffin tin or use liners.
- Stir together flour, cinnamon and baking soda.
- Cream butter and sugar until light and fluffy. Separate the egg yolks from the whites. Beat the yolks into sugar and butter, then add the honey in thirds beating well in between.
- Stir in the flour with a little milk as required to make the batter a little softer and mix all together gently.
- Whisk the egg whites until stiff. stir 1/3 of the whites into the batter to lighten the mixture then gently fold in the rest.
- Half fill the cups of the muffin tin and smooth the tops with the back of a wet teaspoon to stop them from crowning too much then sprinkle each with a little bit of sugar (optional).
- Bake in the pre-heated oven for about 20 minutes. These do brown quickly and are actually browner than a similar cupcake or muffin would be so keep an eye on them so they don't get too brown.
- Leave the cakes in the tin for a few minutes before turning out to cool.
WELSH CAKES
My grandfather was Welsh and liked to make Welsh cakes on the griddle. Our whole family loves them. Sometimes he would make them for Christmas and wrap them in little bundles for each family. It's a very special memory for us. -Wendy Masters, East Garafraxa, Ontario
Provided by Taste of Home
Time 25m
Yield about 4-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, whisk flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Add milk and egg; stir just until moistened. Fold in currants., Pat or roll dough to 1/4-in. thickness; cut with a floured 2-in. biscuit cutter. Preheat griddle over medium heat. In batches, place cakes onto griddle; cook until tops puff and bottoms are golden brown, about 1-2 minutes. Turn; cook until second side is golden brown. Cool on wire racks.
Nutrition Facts : Calories 87 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 99mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
Tips:
- Mise en place: Before you start baking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid any mishaps.
- Use fresh, high-quality ingredients: The better the ingredients you use, the better your cakes will taste. Look for fresh, local honey and spices, and use unsalted butter for the best flavor.
- Don't overmix the batter: Overmixing the batter can make your cakes tough. Mix just until the ingredients are combined, then stop.
- Bake the cakes in a preheated oven: This will help ensure that they bake evenly.
- Let the cakes cool completely before frosting them: This will help prevent the frosting from melting and running off the cakes.
Conclusion:
These Welsh honey and spice cakes are a delicious and easy-to-make treat that are perfect for any occasion. With their moist, tender crumb and sweet and spicy flavor, these cakes are sure to be a hit with everyone who tries them. So next time you're looking for a special dessert, give these cakes a try!
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