More experimenting with Welsh cakes this morning. I think I’ve settled at baking them on a pizza stone at 450° F for three minutes a side. They come out far nicer and it seems closer to a traditional method. Next up: refining ratios and technique.
 

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Chris Aldrich

I'm a biomedical and electrical engineer with interests in information theory, complexity, evolution, genetics, signal processing, IndieWeb, theoretical mathematics, and big history. I'm also a talent manager-producer-publisher in the entertainment industry with expertise in representation, distribution, finance, production, content delivery, and new media.

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  1. @khurtwilliams My first ones were actually handshaped and more ovalish. The shape doesn’t affect the flavor, so I’m sure you could do any shape you wish really. One batch I made had too much liquid so they didn’t hold their shape as well.

    With respect to Grenada, I’ve noticed that almost all the recipes I’ve seen for them call for either mace or nutmeg as the primary spices to go with cranberries, sultanas, chocolate chips, etc.

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