Every now and then I have a hankering for scones, but I have yet to bake a gluten-free version that makes the grade. However, this week’s recipe is very similar in terms of ingredients to scones, but instead of the traditional oven baking, these “cakes” are cooked in a frying pan. So good are they that they have now become my gluten-free scone-alternative of choice and can be whipped up and cooked in next to no time.
For a few years, my family used to holiday in Wales, where I can remember enjoying traditional Welsh cakes known as Cage Bach for the first time. Studded with currants, flavoured with the merest hint of spice, and served warm with butter, these were a very welcome and delicious teatime treat. Welsh cakes are traditionally cooked on a griddlestone, a heavy flat pan which sits directly on top of an open flame or stove top. They cook to a dense, but crumbly texture and are extremely moreish.
My recipe this week for griddle cakes is an homage to my Welsh ancestry and yet another happy childhood foodie memory.
- 175g gluten-free plain flour blend + extra for dusting (If you are not gluten-free, use traditional wheat plain flour for a more authentic texture)
- 10g gluten-free baking powder
- ½ tsp ground cinnamon
- ½ tsp salt
- 70g white vegetable fat or coconut oil + extra for greasing
- 70g caster sugar
- 70g currants
- 60-70g plain unsweetened dairy-free yogurt
- Sift the flour, baking powder, cinnamon and salt into a bowl. Rub in the fat until well blended. Stir in the sugar and currants.
- Add sufficient yogurt to make a softish dough. Turn on to a lightly floured surface and knead gently until smooth and well blended.
- Either press or roll the dough to a thickness of 1cm. Using a 7cm round cookie cutter, cut out 7 rounds, re-pressing or rolling the dough trimmings as necessary. I like to cook the rounds at 1cm thickness so that the cakes have a dense texture in the middle. If you roll out the dough to ½-¾ cm depth, you should make 8 cakes, and the resulting cakes will be crisper all the way through.
- Very lightly grease a flat griddle pan or large frying pan with a little fat and heat until melted. Place the cakes in the pan, reduce the heat to low and cook the cakes for 8-10 minutes on each side, taking care not to burn the outside – lift up the edge of 1 or 2 to check, and lower the heat further as necessary.
- Transfer to a wire rack to cool a little. Best served warm, spread with dairy-free butter and your favourite jam. Yummy 🙂
The cakes are best eaten on the day of cooking but they freeze well and defrost in next to no time. You can reheat them successfully by popping them in a low oven for a few minutes to heat through.