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Chris makes wonderful cakes for the last Saturday in the month workshop.

After a certain amount of pressure,
she has agreed to share some
of the most popular.

Remember that cake tastes best when
shared with friends, and as Chris adds
- you have the biggest piece!

Shamelessly inspired by our new Welsh home!

Cacen Gneifio (Shearing cake)
This is a lovely moist fruit loaf, that can be enjoyed as it is straight from the oven, or served cold with butter and home made jam.

500 g plain flour
300 g butter or margarine.
300 g brown sugar
peel from one lemon
two free range eggs beaten
enough milk to moisten, (large mug full)
two teaspoons baking powder
300 g mixed dried fruit
1 teaspoon mixed spice

To make:
In a large bowl, rub the butter or margarine into the flour, add all the other ingredients, pretty easy huh!

Place into a lined 2 lb loaf tin, and cover with foil, cook in a medium oven until it is brown and cooked through, (around an hour).

Pica Bach (bakestone cakes)

Very traditional, these are always on the table
after walking the dogs, it's a surprise
that any work ever gets done!

200g self-raising flour
100g butter
100g brown sugar
good handful currents
pinch salt
½ teaspoon cinnamon (optional)
one free range egg beaten

To make:
Sift the flour, salt and spice; rub in the butter and then add the sugar.

Mix in the egg, and knead to a stiff dough, halve the dough and work the currents into half the dough.

Roll out both lots of dough separately to a thickness of about a quarter of an inch and cut into small rounds.

Bake on a bakestone, or use a griddle or lightly oiled frying pan.

Cook each side for about 2 minutes.

We have the fruit ones with honey and the plain ones are great with some fresh fruit.