Wholemeal Spelt Welsh Cakes

Wholemeal Spelt Welsh Cakes

Baked on the stove top rather than the oven, Welsh cakes are super easy and simple to make. They're crisp on the outside, soft and buttery on the inside and incredibly moreish.
Course Afternoon Tea
Cuisine British
Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes
Serves 22 cakes
Author Choclette @ Tin and Thyme


  • 250 g wholemeal spelt flour
  • 2 tsp baking powder
  • ½ tsp allspice
  • 125 g salted butter - cold but cut into pieces
  • 60 g golden caster sugar plus extra for sprinkling
  • 60 g currants
  • 1 free-range egg
  • 2 tbsp yoghurt
  • 1-2 tbsp water


  1. In a large bowl rub the butter into the flour, baking powder and spice with your fingers until the mixture resembles breadcrumbs.
  2. Stir in the sugar and currants.
  3. Make a well in the centre and break in the egg. Add the yoghurt and 1 tbsp of water. Stir from the inside out with a flat bladed knife until the dough started to come together. Add a little more water if needed.
  4. Bring the dough together with your hands. It should be soft, but not too sticky.
  5. Roll out on a floured board to about 1 cm thick and stamp into 6 cm rounds. Gather all the bits into a ball, re-roll and stamp out.

  6. Heat a cast iron pan or non-stick pan to a medium heat then place as many rounds as will fit in it.
  7. Bake for 3 minutes on one side, then flip over and bake for a further 3 minutes. The cakes should be nicely browned and risen by about a half.
  8. Place onto a cold plate and sprinkle with a little caster sugar.
  9. Repeat the process until all the dough has been used.

Recipe Notes

Best eaten warm from the pan and definitely on the day of baking, but can be frozen if needed.