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Banfora Welshcakes: A Taste of Burkina Faso

The first time I tried anything remotely similar to these Banfora Welshcakes, I was volunteering at a small bakery in rural Wales. The aroma of butter, sugar, and warm spices filled the air, a comforting hug on a chilly morning. While those Welshcakes were distinctly British, biting into one transported me back to that feeling of simple, honest baking. When I stumbled across this Burkinabé take on a similar treat, I was immediately intrigued. The addition of dried pineapple promised a tropical twist, and I knew I had to try it. The result? A delightful fusion of familiar comfort and unexpected sunshine, proving that culinary inspiration can blossom in the most unexpected corners of the world.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 3 minutes
Total Time: 23 minutes
Yields: 18 cakes
Dietary Type: Vegetarian

Ingredients

2 cups self-raising flour
½ cup margarine
½ cup sugar
1 ¾ ounces dried diced pineapple
1 egg
3 tablespoons milk
1 pinch salt
Powdered sugar, for dusting (optional)
Margarine, for greasing pan

Equipment Needed

Large bowl
Rolling pin
Round cookie cutter (or glass)
Frying pan
Wire rack

Instructions

Begin by sifting together the flour and salt in a large bowl. Tip: If you don’t have self-raising flour, you can make your own by adding 2 2/3 teaspoons of baking powder to the all-purpose flour. This step ensures a light and airy texture.
Cut the margarine into small cubes. Add the cubes to the bowl with the flour mixture.
Using your fingertips (or a pastry blender if you prefer), work the margarine into the flour until the mixture resembles fine breadcrumbs. The finer the breadcrumbs, the more tender your Welshcakes will be.
Add the sugar and dried diced pineapple to the bowl. Mix until evenly distributed.
In a separate small bowl, lightly beat the egg. Pour the beaten egg into the flour mixture.
Mix the ingredients together, adding the milk gradually, until you form a stiff dough. You may not need all 3 tablespoons of milk, so add it a little at a time to avoid a dough that is too wet.
Lightly flour your work surface to prevent the dough from sticking.
Roll out the dough to about ¼ inch thickness.
Using a round cookie cutter (or a glass), cut out circles from the dough. These will be your Welshcakes.
Lightly grease a frying pan (or griddle) with some margarine. Heat the pan over medium heat.
Carefully place the Welshcakes in the hot pan. Fry them for a few minutes on each side, until they are golden brown and cooked through. This usually takes about 2-3 minutes per side.
Once cooked, remove the Welshcakes from the pan and place them on a wire rack to cool.
While still warm, dust the Welshcakes with powdered sugar if desired. Serve warm or at room temperature.

Expert Tips & Tricks

Don’t overwork the dough: Overmixing can lead to tough Welshcakes. Mix just until the ingredients come together.
Control the heat: Keep the heat at medium. Too high, and the cakes will burn on the outside before they cook through. Too low, and they’ll be pale and greasy.
Add flavor: A pinch of cinnamon or nutmeg to the flour mixture can add a warm, spicy note.
Make ahead: The dough can be made ahead of time and stored in the refrigerator for up to 24 hours. Let it come to room temperature before rolling it out.
Prevent sticking: Ensure the pan is properly greased to prevent the Welshcakes from sticking. Re-grease between batches if necessary.
For extra rich flavour: Use butter instead of margarine.

Serving & Storage Suggestions

Serve these Banfora Welshcakes warm, ideally within a few hours of cooking. They’re delightful on their own with a cup of tea or coffee. They can also be served with a dollop of whipped cream or a scoop of vanilla ice cream.

Store leftover Welshcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. They can also be frozen for up to 2 months. To reheat, warm them in a low oven (around 300°F/150°C) for a few minutes, or microwave briefly. Reheating may slightly alter the texture, making them a little softer.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	101.6 kcal	N/A
Calories from Fat	27 kcal	N/A
Total Fat	3 g	4%
Saturated Fat	0.7 g	3%
Cholesterol	10.7 mg	3%
Sodium	43.8 mg	1%
Total Carbohydrate	16.7 g	5%
Dietary Fiber	0.4 g	1%
Sugars	5.9 g	N/A
Protein	1.9 g	3%

Note: Nutritional information is an estimate and may vary depending on specific ingredients and preparation methods.

Variations & Substitutions

Gluten-Free: Use a gluten-free self-raising flour blend. You may need to add a little more milk to achieve the correct dough consistency.
Dairy-Free: Ensure your margarine is dairy-free, and use a plant-based milk alternative like almond, soy, or oat milk.
Spice it Up: Add a pinch of ground cinnamon, nutmeg, or cardamom to the flour for a warmer, spicier flavor.
Citrus Zest: Add the zest of an orange or lemon to the dough for a brighter, more aromatic flavor.
Dried Fruit Variations: Experiment with other dried fruits, such as raisins, currants, or cranberries, instead of or in addition to the dried pineapple. Chop them finely before adding to the dough.
Chocolate Chips: For a sweeter treat, add a handful of mini chocolate chips to the dough.

FAQs (Frequently Asked Questions)

Q: Why are my Welshcakes tough?
A: Overmixing the dough is the most common cause. Mix just until the ingredients come together. Also, be careful not to overbake them.

Q: Can I make these ahead of time?
A: Yes, the dough can be made a day in advance and stored in the refrigerator. Let it come to room temperature before rolling it out.

Q: How do I know when the Welshcakes are cooked through?
A: They should be golden brown on both sides and slightly firm to the touch. If you’re unsure, you can insert a toothpick into the center; it should come out clean.

Q: Can I freeze Welshcakes?
A: Yes, they freeze well. Let them cool completely before wrapping them individually in plastic wrap and then placing them in a freezer bag.

Q: What’s the best way to reheat Welshcakes?
A: You can reheat them in a low oven (300°F/150°C) for a few minutes, or microwave them briefly. Be careful not to overheat them, as they can become tough.

Final Thoughts

These Banfora Welshcakes are more than just a recipe; they’re a little taste of Burkina Faso, adapted to the home kitchen. The combination of familiar baking techniques with the tropical sweetness of dried pineapple creates a unique and delightful treat. I encourage you to try this recipe and experience the warmth and simplicity of Burkinabé baking. Don’t hesitate to experiment with the variations and substitutions to make them your own! Share your creations and experiences – happy baking!

Banfora Welshcakes (Burkina Faso) Recipe