Know what’s on your plate
Welsh cakes
Calories & nutrition facts
homemade
Nutrition facts
Per 100 g% DV- Calories 432 kcal —
- Protein 5.5 g 11%
- Carbohydrate 62 g 23%
- Fat 18 g 23%
- Saturated fat 11 g 54%
- Fibre 1.7 g 6%
- Sugars 32 g —
- Sodium 238 mg 10%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 222 µg 25%
- Vitamin D 0.5 µg 3%
- Thiamin (B1) 0.12 mg 10%
- Riboflavin (B2) 0.1 mg 8%
- Niacin (B3) 0.8 mg 5%
- Pantothenic acid (B5) 0.22 mg 4%
- Vitamin B6 0.1 mg 6%
- Biotin (B7) 3.1 µg 10%
- Folate (B9) 6 µg 2%
- Vitamin B12 0.4 µg 17%
Minerals
- Calcium 81 mg 6%
- Iron 1.2 mg 6%
- Magnesium 17 mg 4%
- Phosphorus 137 mg 11%
- Potassium 211 mg 4%
- Zinc 0.5 mg 5%
- Copper 0.21 mg 23%
- Manganese 0.4 mg 17%
Similar foods
Questions about Welsh cakes
How do you cook Welsh cakes without a bakestone?
Use a heavy, dry frying pan over a low to medium heat. Cook the rounds for about 2–3 minutes on each side, turning when the underside is golden; lower the heat if they brown before the middle is cooked.
How thick should Welsh cakes be, and how do you stop them turning tough?
Roll the dough to about 5 mm thick, then cut rounds. Bring the mixture together gently and handle it as little as possible; overworking makes the cakes firm rather than tender.
How should you store Welsh cakes, and can you freeze them?
Once completely cool, keep Welsh cakes in an airtight tin at room temperature for about four days. Freeze them in a sealed container, separated with baking paper, and thaw at room temperature or warm briefly in a pan.
What do you serve with Welsh cakes?
They are traditionally eaten warm, often simply dusted with caster sugar. Split one and add butter, or serve it with jam alongside tea.
Can you use something other than currants in Welsh cakes?
Yes. Sultanas or raisins work well; chop larger dried fruit so it is distributed through the dough. Keep the pieces small enough that the cakes sit flat on the pan.
What is the difference between Welsh cakes and rock cakes?
Welsh cakes are rolled and cut into flat rounds, then cooked on a griddle or dry pan. Rock cakes are rough heaps of a stiffer dough baked in the oven, so they have a craggy top and a more scone-like texture.
Why are Welsh cakes cooked on a griddle rather than baked?
Their traditional method is cooking on a bakestone, which gives them a browned surface while keeping the centre tender. A heavy frying pan gives much the same result when you do not have a bakestone.
Source: CoFID (UK) 11-1131 · per 100 g · carbohydrate per EU label, fibre excluded
