45min 4 ppl
Vegan Welsh Cakes
35 minutos
4 pessoas
Médio31–60 min ou 7–12 etapas
35 min · 9 etapas
Médio: 31–60 min ou 7–12 etapas
420 kcalpor pessoa
Proteínas 5g
Carboidratos 68g
Gorduras 15g
Sobre este prato
Replacing butter with a high-fat vegan block and aquafaba instead of egg gives these griddle cakes the same tender, crumbly interior and crisp, lightly freckled crust as the traditional version — a distinction most vegan adaptations miss.
Alergias
Gluten, Soya
Dietas
Vegan
Ingredientes
Dairy & Eggs
- Vegan butter block (such as Naturli or Stork block)cold, cut into 1 cm cubes100 g
- Unsweetened plant milk (oat or soy)1 tbsp
Tins & Jars
- Aquafaba (liquid from a tin of chickpeas)3 tbsp
Dried Goods
- Farinha de trigosifted225 g
- Açúcar refinado fino85 g
- Fermento em pó1 tsp
- Groselhas de Corinto75 g
Spices & Seasonings
- Especiarias mistas0.5 tsp
- Sal fino de mar0.25 tsp
Utensílios
- Large mixing bowl
- Table knife
- Rolling pin
- 7 cm round cutter (fluted or plain)
- Cast-iron griddle or flat skillet
- Wire rack
- Kitchen paper
Método
1
Combine the sifted flour, caster sugar, baking powder, mixed spice, and salt in a large bowl and stir to distribute evenly.
Aprox. 2 minutos
2
Add the cold vegan butter cubes to the flour mixture and rub in with your fingertips until the mixture resembles coarse, damp breadcrumbs with some pea-sized pieces remaining — do not overwork.
Aprox. 4 minutos
3
Stir in the currants, then add the aquafaba and plant milk. Mix with a table knife, then bring together with your hands to form a soft but not sticky dough; if it feels dry, add aquafaba one teaspoon at a time.
Aprox. 3 minutos
4
Wrap the dough and rest at room temperature for 15 minutes.
Aprox. 15 minutos
5
On a lightly floured surface, roll the dough to 1 cm thickness and cut out rounds using a 7 cm fluted or plain cutter, re-rolling scraps once.
Aprox. 5 minutos
6
Heat a heavy cast-iron griddle or flat skillet over a low-medium heat for 2 minutes until evenly warm, then wipe with a barely oiled piece of kitchen paper — the surface should feel barely greasy, not wet.
Aprox. 2 minutos
7
Cook the Welsh cakes in batches for 4–5 minutes on the first side until the undersides are a deep golden-brown and the edges have just begun to look set and dry.
Aprox. 5 minutos
8
Flip and cook for a further 4 minutes on the second side until equally golden and the cakes feel firm when lightly pressed in the centre.
Aprox. 4 minutos
9
Transfer to a wire rack and dust generously with caster sugar while still warm. Serve immediately or at room temperature.
Aprox. 1 minutos
