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The cakes are also known as griddle cakes or bakestones within Wales because they are traditionally cooked on a bakestone (Welsh: maen, lit. 'stone' or Welsh: planc, lit. 'board'), a cast-iron griddle about ½" (1.5 cm) or more thick which is placed on the fire or cooker; on rare occasions, people may refer to them as griddle scones. [4] [5]
Two different methods of baking these cakes were practised in Glamorgan. Baking them on a bakestone over an open fire may be regarded as the most general practice throughout the county. The Welsh names given to the cakes were usually based on the Welsh name for the bakestone, and these include pice ar y mân, tishan ar y mân and tishen lechwan.
A bakestone is a type of griddle, particularly associated with Wales, where they are used for cooking Welsh cakes. [ 1 ] [ 2 ] Before the 19th century, bakestones were made of stone; usually oval and of schistose steatite (soapstone), slate or very fine micaceous flaggy sandstone about 1 + 1 ⁄ 2 inches (4 cm) thick.
Welsh cakes, or pice ar y maen meaning "cakes on the stone", are small round spiced cakes, traditionally cooked on a bakestone, but more recently on a griddle. Once cooked, they can be eaten hot or cold, on their own or topped either with sugar or butter. [ 26 ]
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Cakes may have up to 10 layers of cake with frosting, ganache, custard, or fruit in between each layer. Accompaniments: Cheesecake is served plain or with whipped cream or strawberries. Cake is ...
Nowhere has the bakestone been more utilized than in the Welsh kitchen – to make pancakes, griddle cakes and bread. There are cakes that can be rustled up for unexpected guests and cakes that will keep for several days, ready to fill the lunch boxes of hard-working hill farmers, miners, quarry workers and fishermen"
Cake is frosted or iced or covered in fondant or ganache. Cheesecake has none of those things (unless it’s a super stunning layered cheesecake, which actually sounds amazing). Plus, it has a crust.