Lemon and poppy seed welsh cakes with creamy nut butter sauce

Lemon and poppy seed welsh cakes with creamy nut butter sauce

Pan fried sweet cakes with a scone-like texture. Delicious as a teatime treat or dessert. 

 

Makes 16 (Serves 4)

Difficulty: EASY 

Preparation time: 30 minutes 

Cooking time: 15 minutes   

 

 

 

SAUCE

125ml (½ cup / 125g) ButtaNutt Roasted Macadamia nut spread

125ml (½ cup) cream

60ml (¼ cup) honey

10ml (2 tsp) vanilla essence

 

WELSH CAKES

100g salted butter, at room temperature

430ml (1¾ cup / 218g) self raising flour 

60ml (¼ cup / 40g) coconut sugar 

60ml (¼ cup / 50g) mixed seedless raisins 

15ml (1 tbsp) poppy seeds

zest and juice of 1 lemon 

1 large egg

30ml (2 tbsp) milk

olive oil, for shallow frying 

 

TO SERVE

250ml (1 cup / 160g) pomegranate rubies

handful mint leaves 

 

For the sauce, combine all of the ingredients in a small saucepan over low heat and whisk until smooth. Cook for 2 minutes and remove it from the heat to cool. 

 

For the welsh cakes, rub the butter into the flour until it resembles coarse breadcrumbs. Stir in the coconut sugar, raisins, poppy seeds and lemon zest. Whisk the lemon juice, egg and milk together. Pour it into the dry mixture and mix until a dough forms. 

 

Roll the dough out on a lightly floured surface to a thickness of 5mm thick. Using a round cutter, with a 6cm diameter, cut out 16 rounds. Re-roll the dough to get out all of the portions.  Heat the olive oil in a large cast iron pan over medium heat and fry off the dough rounds in batches until golden, 2-3 minutes on each side. Drain on kitchen paper. 

 

Serve the welsh cakes warm drizzled with the creamy nut sauce. Sprinkle with pomegranate rubies and garnish with mint leaves. 

 

TIP: For an extra decadent touch, add a small scoop of good quality vanilla bean ice cream on top of each welsh cake. 

125ml (½ cup) panko crumbs

60ml (¼ cup) desiccated coconut 

oil, for deep frying 

 

DIP

250ml (1 cup) double cream yoghurt

60ml (¼ cup) sweet chilli sauce

15ml (1 tbsp) ButtaNutt Almond Macadamia nut spread

15ml (1 tbsp) fresh coriander

zest and juice of 1 lime

salt and pepper 

 

For the fish nuggets, cut the fish into 2cm thick strips. Combine the flour and smoked paprika in a bowl and season with salt and pepper. In a separate bowl, whisk the nut spread, egg and milk together.  In a third bowl, toss the panko crumbs and coconut together and season lightly. Dip each fish strip into the flour mixture, then into the wet nutty mixture and lastly into the panko crumb mixture. Shake off the excess crumbs. 

 

Heat the oil for deep-frying to 180°C and fry the fish off in batches for 1-2 minutes until cooked through. Drain on kitchen paper.

 

For the dip, combine all of the ingredients, blend until smooth and season it to taste. Serve the dip with the warm nuggets. 

 

TIP: Panko crumbs can be found at your local Asian supermarket or at some retailers. If you cannot find it, simply replace it with regular breadcrumbs.