So this week was St David’s day and in the past I have always pigged out on Welshcakes, but no more. As it was we were snowed in so I decided to experiment with almond flour… what a disaster the mix I made was just all wrong and I wouldn’t even feed them to the dog, which you shouldn’t do anyway because of the raisins/sultanas/currants as they are poisonous to dogs.

But now I’ve found a recipe and I am really hoping they taste good. If someone tries this before me please let me know what they’re like with pictures too. By the way the cure is not of my welshcakes these ones look tasty mine didn’t.

I will probably replace the coconut palm sugar with another granulated sweetener/s, probably a mix of Stevia and erythritol.

And I know dried fruit is a no-no but you can’t have welshcakes without them.




• 150g (1 &1/2cups) of ground almonds

• 75g (1/2 cup) coconut flour

• 25g (1/4 cup) tapioca flour

• 75g coconut palm sugar

• 1 tsp baking powder

• 1 tsp mixed spice (or ½tsp nutmeg, ½tsp cinnamon)

• 115g (1 stick) butter, at room temperature, plus a little extra for pan

• 75g dried mixed fruit

• half a whisked egg (or more depending on your flour)


1 Sieve together the almonds, flours, sugar, spices and baking powder.

2 Using your fingers rub in the butter till the mixture is crumbly. Mix in the dried fruits and use the egg to bring the mixture into a dough. Depending on how oily your almonds are, you may need more or less.

3 Divide the dough in half, then place on top of a layer of parchment paper on your counter. Cover with clingfilm and roll out using a rolling pin to approx ¾-1cm deep . Use a small circular pastry cutter to cut out rounds. Heat your griddle pan over a low heat. Smear with butter and wipe off with a piece of kitchen towel. Cook the cakes in small batches, cooking for about 2-3 minutes on each side until the surface is browned and the cake is cooked through.

4 Cool on a rack and dust with sugar if desired. Eat with butter / cream / jam / curd / as your Welsh Grandma would approve. Best served a little warm.


These need to be cooked on a griddle pan, or a cast iron pan. Failing that a thick bottomed frying pan – i.e le creuset, or even a casserole pan. If using a casserole pan, cook no more than 3-4 at a time as there won’t be room to manoeuvre your spatula around the pan.

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