Welcome to Paulina Kitchen! Today we have one of my favorite cakes: the Welsh cake !
For those who do not know, it is a typical cake in South Argentina, where there is a fairly important Welsh colony, as in Gaiman.
If they have no idea that it is Gaiman, I tell you that it is a town in Patagonia, but from the ocean part, more or less close to where whales are seen and that.
You must think about Patagonia and imagine a Bosque Citito de Bariloche. Well, the east zone is a little more arid and with a wind that flies to the bones.
In the middle of that panorama, there is a town with fantastic tea houses and very green gardens. That is Gaiman. And there I ate the Welsh cake for the first time, in a wrapping that made you want not to break.
On some sides it is a traditional cake for marriages or weddings, and it is said that as a hard, the bride and groom cut a piece once a month during the first year.
Well, I don't know if that is real, because it never lasted more than 1 week.
You can see the full video here and since they are subscribed on YouTube by clicking here to access the entire channel content.
About this Welsh cake recipe
What has this cake so great? Well, everything. To start it is a very flavored and very scented cake. It has a clove, ginger, cinnamon, nutmeg . If you don't like all this, you can get it quietly.
In addition, the original Welsh cake has a barbarity of nuts and nuts: blond and black grape raisins, raisins, nuts, almonds, peanuts. Here they can also choose what they like best or what they paint them.
In relation to Cognac, it can also be replaced by a port for example.
It is a cake with a lot of butter and many eggs. This can make when they add the eggs, it seems that the preparation is cut or set. Nothing to do.
Having so much fat, sugar is not enough to emulsify everything. But they will see that once they add the flour, everything is united again and is divine.
They can cover it with unpaid sugar or a Frosting .
They can save it in a hermetic container, in a cool and dark place. If they get to try if it lasts so much, well, they let me know.
I always ate it before the week luckily!
Greetings and until next
Juanita
Assistant
Welsh cake recipe
Ingredients
For a large Welsh cake
- 300g. blonde and black raisins
- 200g. Black sugar
- 200g. butter
- 4 eggs
- Pasas plums
- 1/2 cognac glass
- 1 cdita. ginger root
- 1/2 nutmeg tank
- smell nail
- 1 cdita. cinnamon
- 1 CDA. baking powder
- 1 lemon zest
- 200g. of nuts
- 400g. flour
Step by step cake recipe: to cake that does not age!
- The first thing we are going to do is soak the grape raisins (blonde and black) with the half cognac vessel. Ideally, they are all night, but they are very anxious, they can leave them for at least one hour.
- In a bowl beat the butter with the sugar until creamy. It is easier if the butter is ointment. When you are creamy, we are going to add the eggs of one. They will see that it seems that the dough is cut or set, but quiet, nothing happens.
- In another bowl we will mix the dry ones: flour, cocoa and magic, that is, spices. This is what gives our Welsh cake that incomparable perfume and an even more incredible flavor. When everything is integrated, we add the thick chopped nuts.
- We are going to add the maceronous raisins without the egg mixture without the liquid and the minced racies. Once everything is united, add the dry parts and mix completely.
- We take the preparation to a floured and enmantecado mold. We are going to cook the Welsh cake in an oven at 160 ° for approximately 1.15 hour. When they punctuate it with a stick and leave dry it is already!
Look what this potion is
It has everything!
Carries cocoa? How much?
The raisins of grapes are left macrating with rum and a tablespoon of sugar, also carries cogñac or oporto wine like like.
Paulina less bad than at home only lasts one day. The hard Welsh cake because it carries bicarbonate.
And Paulina cocoa doesn't say how much?
And cocoa? It does not appear in the ingredients ...
Hello ... does not say the amounts of raisins, smell nails and cocoa, thank you?
Are you measures for how many people?
Hello Marina I started my macerated 19 years ago in Venezuela and prepared the cake for my niece's wedding, then several friends and for my son's wedding I did it and we kept 1 small to eat a year I was divine and very soft then I kept doing it for other family and friends and always kept a little one for the year of married. 1) At all I put milk because it makes it become very fast passing by passing is a dark and that is little color, 2) Nor use cocoa or chocolate because the flavor changes. 3) Do not use panela to give it color candy. 4) Do not put a lot of baking powder since she is a cake that does not rise much x the amount of fruits that carries and the little flour does not stick to them and makes it break down when cutting it Put 1 cdta of baking powder and 1 cdta of bicarbonate since the bicarbonate goes with the dark cakes and makes it soft and spongy and does not led much. 5) instead of milk put the same liquor that you used to macerate I use rum, wine and malt that depends number of ingredients to uses. Every year I take out of that macerate and I also put more fruits nail liquor dust, cinnamon powder, nutmeg and tapo well, and the one who takes out the one with more fruits to make my Christmas black cake. I do not recommend macerating nuts, almond any dry fruit x so long I tell you because I once did it for a year and it is not the same that macerar a few hours before using since they have to feel the crispy in the cake when bite it. Happy and blessed day ??
Good morning, last night December 31, we ate a Welsh cake that was 8 years old, they had brought it to me from Trevelin, in a wooden box I was closed in the void and very well
Ureta, I didn't know I had given the opportunity to put it since it was for 2 people. And great surprise was exquisite !!!!! 8 years saved in non -frizz refrigerator !!!!
Hello Paulina, the recipe very pretty, but some tips to share, do not say how much cocoa!, In the list of elements it is not, but in short, I did it without a clove of smell, because I do not like and without a gegiber, the rest is everything, I hope it will come out rich and I hope it will last a year.
Hi Paulina how much of cocoa
How much cocoa does it carry?
Cocoa says, but not the amount
Hello, Paulina. What type of cocoa is it? And how much? Thank you
What amount of cocoa, smell nail and raisins
Hello !!!! Please how cocoa?
Paulina When we take it out of the oven, we can puncture it and throw it pain ?? Thanks Paulina ???
Would it be interesting to know if with almond flour would last so long ??? Or only in freezer so that it does not break down?
I made this Paulina recipe several times. I do not put cocoa because it does not carry. Smell clove I put a well ground point because it is very invasive.
Where I carry it to share or who is given by praise.
From these amounts, 3 normal size Budineras come out.
It is exquisite. More time spends richer.
How the smell nail is placed.
How much cocoa, the recipe does not name it
Hello Paulina. I did it when I married. The recipe carried honey instead of cocoa and cherries to the marraschino as well. It lasted only for the party. Not a miguite left over. I will make your recipe without cocoa and tell you.
Hi Paulina
I loved it is great.
I would like to put grated coconut on the table. What do you think ??
your recipes
for several years Emilce. Salta Capital
Brexia cake recipe !! Thank you
In the details of ingredients, it does not mention the amount of cocoa.
Hello !!! Excellent recipe, I did it only that it varies the flour to a gluten without, the spectacular result !!! Equal to those I tried in Puerto Madryn and even more rich I could say !!! Congratulations and thank you very much
Hello Paulina…. I have the recipe that my family inherited, it has some variants… .. I don't carry cocoa, not black sugar but burned sugar (caramel)… sour And when I cooled it first in aluminum foil and then in film and stored them in a box in a fresh area of the house ……
Thanks for the Welsh cake recipe. Please tell the amount of cocoa, and if it can be done with lift flour. Congratulations!
Hello, I would like to know the amount of cocoa that it carries, so I encourage it. I love !!! Thank you so much.
Please inform me the amount of cocoa, I prepare it with burned panela but I would like to rehearse with cocoa. Thank you so much
Yes, they ate cocoa on the ingredient list.
The same, I wouldn't give him a lot. It is not a chocolate cake.