Pice Jam (Jam Welsh Cakes)

Pice Jam (Jam Welsh Cakes [also known as Jam Welshcakes]) are a classic Cymric (Welsh) griddle cakes, that instead of incorporating dried fruit in the dough have a layer of jam sandwiched between two circles of dough. The full recipe is presented here and I hope you enjoy this classic Welsh version of Jam Weshcakes (Pice Jam).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Makes:

12

Rating:

Tags : Cake RecipesBritish RecipesCymric/Welsh Recipes

Original Recipe

Mae hwn yn ffurf gyfoes o bice ar y maen, lle, yn hytrach na defnyddio ffrwythau sych yn y toes, mae'r does yn cael ei rolio allan yn deneuach nag arfer yna mae dwy rownd yn cael eu gwasgu ynghyd â llenwad jam i ffurfio cacen ddwbwl. Maent yn flasus wedi'u gweini gyda the neu goffi ac yn mynd yn dda iawn gyda chaws sawrus.

Cynhwysion:

240g o flawd codi
225g o fenyn
1 llwy de o sbeis cymysg
120g o fenyn
90g o siwgr mân
1 wy
6 llwy de o jam (eich ffefryn, defnyddiais jam eirin gwyllt)

Dull:

Wedi hidlo'r blawd i fowlen ychwanegwch yr halen a'r sbeis cymysg. Nesaf torrwch y menyn yn giwbiau, a dechreuwch rhwbio i fewn i'r blawd gyda blaenau eich bysedd nes bod y cymysgedd yn debyg i friwsion bara mân. Nawr ychwanegwch y siwgr, yna'r wy wedi'i guro a'i gymysgu i ffurfio toes anystwyth (os na fydd y toes yn dod at ei gilydd ychwanegwch ychydig o ddŵr neu lefrith). Trowch allan ar fwrdd wedi blawdio neu arwyneb gwaith a'i rolio allan nes ei fod tua 3mm o drwch (rydych chi'n anelu at hanner y trwch arferol i dorri allan dau ddarn crwn i bob fesul pice). Defnyddiwch dorwr 5cm i ffurfio'r cacennau (dylai'r gymysgedd gynhyrchu tua 24). Nawr daw'r rhan sy'n wahanol i'r arfer. Gorchuddiwch wyneb un o'r pice gyda 1/2 llwy de o jam. Rhowch ail ddarn o bice ar ei ben a gwasgwch i lawr i selio yna crimpiwch yr ymylon. Ailadroddwch nes fod gennych chi gyfanswm o 12 pice ar y maen gorffenedig. Yn draddodiadol 'roedd pice ar y maen yn cael eu pobi ar gridl ffwrn ond gellid defnyddio padell ffrio ddi-lynn sych ar wres canolig. Dylid pobi'r picau nes yn frown euraidd ar yr ochor gyntaf cyn ei droi drosodd a cwblhau'r coginio ar yr ochor arall. Dyliai'r picau fod wedi eu pobi ar bob ochor ond yn dal ychydig yn feddal yn y cannol. Pan maent yn barod dylid hidlo siwgwr caster ar ben y cacenau a'u gweini yn boeth.

English Translation

This is a modern form of Welshcake, where, rather than having dried fruit in the dough, they are rolled out thinner than normal then two rounds are sandwiched together with a jam filling to form a sandwich cake. They are delicious served with tea or coffee and go very well with savoury cheese.

Ingredients:

240g self-raising flour
225g butter
1 tsp mixed spice
120g butter
90g caster sugar
1 egg
6 tsp jam (your favourite, I used bullace [wild plum] jam)

Method:

After sifting the flour into a bowl add the salt and mixed spice. Next cut the butter into cubes, and begin ribbing into the flour with your fingertips until the mixture resembles fine breadcrumbs. Now add the sugar, followed by the beaten egg and mix in to form a stiff dough (if the dough fails to come together add a little water or milk).

Turn out onto a floured board or work surface and roll out until it's about 3mm thick (you want it half the normal thickness to cut out two rounds per pikelet). Use a 5cm cutter to form the cakes (this mixture should yield about 24).

Now comes the part that's different. Cover the surface of one of the Welshcakes with 1/2 tsp jam. Put a second Welshcake on top and press down to seal then crimp the edges. Repeat until you have 12 Welshcakes in total.

Traditionally Welshcakes were cooked on the griddle of a traditional range but you can use a dry non-stick frying pan set on medium heat. Set the Welshcakes in this and cook on one side until golden brown. Then turn them over and cook on the other side (only turn once if possible). When done the Welshcakes should be golden brown on both sides but still a little soft in the middle. Arrange on a plate, sift some caster sugar over the top and serve hot. The Welshcakes will keep in a sealed tin for four or five days and are quite delicious cold. They may also be served topped with butter and/or cheese.