Today on We’ll See How We Go, I step back into Wales with Welshcakes, and venture into the world of curd, with a Lemon and Saffron infused curd!
I’ve never made lemon curd before, so finding out what the craze is about was important. The jar was gone in less than 24 hours. This one was infused with saffron from and lemon juice/zest. This gave it a zesty tangy flavour, with a floral note that complemented the sweetness nicel!
With the Welsh Cakes, I went for a mixture with pistachio and rose petals, echoing the floral flavour in the curd, but adding an extra nutty element with the pistachio. Mine were a lot thicker than the usual style, but I like them a bit larger!
I only discovered Welsh Cakes when I moved to Wales a couple of years ago. It was my first taste of authentic Welsh food, and it was delicious! I quickly discovered that there were varieties, and I needed to get in on it. My first effort was with lemon, thyme and honey. More dense than these. So this time, I swung for the fences, despite baking being very very far from a strength. I’m pleased with the results, and now need to commit to making more. Delicious!