For the Welsh cake, I decided to take inspiration from two central foci of Welsh Cuisine – the leek (itself a national symbol), and Caerphilly cheese, intrinsic to the aforenamed Welsh town. In contrast to many of the other cakes in this project I decided to create a savoury cake, rather than trying to force connections with more disparate. Though the idea of a savoury cake is rather curious in England, the idea is not new, having been found in many other cultures for centuries. This particular cake is excellent served either on its own, or as an accompaniment to a bowl of soup.
The cake keeps well in an airtight box, though should be eaten within 4-5 days. After this point the cheese smell can become rather overpowering (though surprisingly this is not tasted in the cake!)
Leek and Caerphilly Cake
- 225g self-raising flour
- 1 leek, finely sliced
- Freshly ground black pepper
- 100g caerphilly cheese
- 1 egg
- 120ml milk
- 50ml olive oil
Preheat the oven to gas mark 6. Grease a loaf tin and set aside.
In a bowl, combine the flour, leek, cheese and pepper and mix well. Mix the milk, egg and olive oil in a separate bowl, and the mix into the dry ingredients. Spoon into the moulds and bake for 20-30 minutes until golden brown.