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Easter Welsh Cakes {gluten-free}

Easter Welsh Cakes are packed with spices, currants, mixed peel chocolate chips and marzipan to make for the ultimate Easter treat.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Afternoon Tea
Cuisine: British
Servings: 15
Calories: 167kcal


  • 100 g sweet rice flour
  • 75 g oat flour
  • 25 g tapioca starch
  • 25 g potato starch
  • 1 teaspoon baking powder
  • 1 teaspoon mixed spice
  • ¼ teaspoon sea salt
  • 100 g unsalted butter at room temperature
  • 75 g caster sugar plus 3 tablespoons extra for sprinkling
  • 40 g currants
  • 25 g mixed peel*
  • 30 g marzipan cut into small chips
  • 40 g dark chocolate chips
  • 1 egg beaten
  • 3 tablespoons whole milk
  • 3 tablespoons salted butter for cooking


  • Sift together the flours, starches, baking powder, mixed spice and sea salt.
  • Rub the flours together with the butter by hand, using the tips of your fingertips until the mixture resembles course breadcrumbs.
  • Add the sugar, currants, mixed peel, marzipan and chocolate and mix well.
  • Pour in the beaten egg and bring the mixture together with your hands to form a dough, if more moisture is needed add some milk but you shouldn’t need more than 3 tablespoons.
  • Roll out the dough until it’s about 1 cm thick and then cut the cakes using a 68mm pastry cutter.
  • Bring a wide flat bottomed saucepan (a cast iron skillet is perfect) up to a gentle heat and add a tablespoon of butter. Once the butter is melted and sizzling, add the cakes to the pan in batches, about 4 at a time. Cook for 2-3 minutes on each side until just turning golden and slightly risen.
  • As soon as you remove the Welsh Cakes from the pan, sprinkle with caster sugar.


Calories: 167kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 53mg | Potassium: 121mg | Fiber: 1g | Sugar: 10g | Vitamin A: 185IU | Vitamin C: 0.2mg | Calcium: 34mg | Iron: 0.5mg