Caramel Welsh Cakes
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Easy
These caramel Welsh cakes are my go to treat when I want something impressive but don't want to spend hours in the kitchen. With just 55 minutes total from start to finish, they're surprisingly quick to pull together. The golden syrup in the batter provides natural energy and minerals that make these feel a little less indulgent than regular cakes. What really gets me excited is how simple the ingredient list is, nothing fancy or hard to find, yet they taste like you've done something seriously special. The layers of buttery cake and rich caramel sauce make them perfect for sharing with friends or keeping all to yourself on a quiet afternoon.
Ella x
Ingredients
- 250all-purpose flour
- 100 gbutter
- 150 ggranulated sugar
- 100 mlgolden syrup
- 2 tspbaking powder
- 1 tspsalt
- 150 mlmilk
- 2large eggs
- 20 gunsalted butter, melted
- 200 mlcaramel sauce
- 50 gconfectioner's sugar
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
- 2
In a large mixing bowl, cream the butter and golden syrup until light and fluffy.
Tip: Be careful not to burn the syrup.
- 3
Gradually add the sugar and beat until smooth and creamy.
- 4
Beat in the eggs one at a time, then add the flour and mix until a dough forms.
- 5
Add the baking powder, salt, and melted butter and mix until a smooth dough forms.
- 6
Roll out the dough to about 2.5 cm thickness and use a cookie cutter to cut out shapes.
- 7
Brush the tops with milk and sprinkle with confectioner's sugar.
- 8
Bake for 15-20 minutes, or until golden brown.
- 9
While the cakes are baking, heat the caramel sauce in a saucepan over low heat.
- 10
Once the cakes are done, remove from the oven and brush with the melted unsalted butter.
- 11
Drizzle the warm caramel sauce over the top of the cakes and serve immediately.
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