1 cup almond flour
Rice Flour for dusting
2oz salted butter, cut into cubes, plus extra for greasing
2oz shortening or lard, cut into cubes
3oz sugar, plus extra for dusting
1 tsp baking powder
2 eggs, beaten
1 tsp ground cinnamon
1 tsp ground nutmeg
milk, as necessary
fresh strawberries, cut into halves
Sift the flour into a mixing bowl.
Add the shortening and butter.
Rub the fat into the flour until the mixture resembles peas. Or use a food processor and pulse until the mix resembles peas.
Add sugar, raisins and baking powder to the mixture, whisk well.
Then add eggs, cinnamon and nutmeg and beat until the mixture is smooth and well combined.
Form a ball of dough. If the mixture is too dry, add a little milk.
Turn the dough out onto a lightly floured work surface.
Press out dough to about a 1/4 of an inch in thickness.
Cut out 4 inch circles.
Grease a heavy-based frying pan with butter, wiping away any excess.
Heat the pan over a medium heat, add one Welsh cakes and cook for 2-3 minutes on each side, or until light golden-brown on both sides.
Dust with caster sugar.
Repeat with the remaining cakes.
Serve warm with a spoon of clotted cream and a strawberry on each along side your tea.
Images are for illustration only.
Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.