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péché mignon | banana and walnut Welsh cakes

Makes approximately 7-8 Welsh cakes

Welsh cakes were the inspiration for these little wonders. My grandma used to make THE most delicious Welsh cakes I have ever tasted. That was one of her signature cooking triumphs. My sister and I used to hover impatiently around the cooker, desperately waiting for them to finish cooking! They didn't ever stand a chance of getting cold! My Gran must have had the patience of a saint! But it's no wonder I was a chubby kid! If you can’t eat walnuts, substitute with extra dates or raisins.

Wheat free, dairy free, meat free version...

Ingredients...

Optional:

Method...

  1. Rub the margarine and flour together until you get fine breadcrumbs.
  2. Add the baking powder and sugar and mix well.
  3. Break the banana into pieces, add to the mixture, mash with a fork and mix well.
  4. Divide into 7 portions - approximately a desert spoon size. (I make 7 because I argue that the cook needs a ‘tester’ cake!)
  5. Dust your hands and a surface with flour.
  6. Roll the mixture into a patty about 1cm thick and approximately 2½ inches (7cm) diameter.
  7. Heat about a tsp of oil in a frying pan or griddle and distribute all over the surface. You need to keep the pan or griddle oiled, so add more oil in between cooking batches of cakes, if it dries out.
  8. Add the cakes.
  9. Cook for 2-3 minutes on each side until really golden brown.
  10. Sprinkle with a little caster sugar and devour immediately!

Maybe serve with...

When these are hot, they're delicious on their own or served with a drizzle of honey or maple syrup over the top. When they're cold, they're better with dairy free margarine spread on top. And they also keep well in an airtight container the next day. Beyond that, I couldn't tell you how long they last, because there are never any left by then!

For those able to eat dairy ...

You can always use dairy margarine in the mixture and spread a thin coating of butter on the top.

For those able to eat wheat...

You can simply substitute wheat flour for wheat free flour, but I think the wheat free version makes these beautifully light.

If you have bananas leftover, try the mini no-bake cheesecakes. If you have flour, sugar and margarine leftover, try the apple crumble.


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