I’ve wanted to make rock cakes for so long! And friends, I’m so glad I finally did! These old-fashioned treats are buttery, crumbly, packed with mixed dried fruit, and absolutely DELICIOUS!
Rock Cakes
I think they’re called rock cakes because of their rough shape and lumpy surface, which makes sense.
The recipe is effortless! Simply combine, shape the dough, and bake to perfection! Enjoy these easy cakes for breakfast or afternoon tea with a cup of Hibiscus Tea.
You'll Need
- Flour: I use self-rising flour.
- Baking powder: It improves the texture, making it lighter and fluffy.
- Butter: I use unsalted cold butter.
- Dried fruit: I use a mix of sultanas, raisins, currants and candied mixed peel.
- Egg: I use just one large egg at room temperature.
- Sugar: I use ¼ cup caster sugar.
- Heavy Cream: Just 2 tablespoons of cream for a rich texture.
- Light brown sugar: I sprinkle it on the cakes to add sweetness.
Find the quantities in the recipe card.
How To Make Rock Cakes
One: Preheat the oven to 350F / 180C and line a large baking sheet with parchment paper.
Two: Sift the flour and baking powder into a mixing bowl.
Three: Lightly rub the butter in the mixture with your fingertips until the mixture resembles fine breadcrumbs.
Four: Now, mix in the sugar and dried fruit until incorporated.
Five: Mix in the egg and a tablespoon of the heavy cream, and whisk with a fork to combine (if the mixture is still dry, add another tablespoon of cream, until the dough holds together).
Tip: Do not overmix the batter. You want to mix the batter just until all ingredients are well incorporated.
Six: Divide the mixture into ¼ cups and put them in the baking pan.
Tip: To give your cakes a rocky appearance, don't flatten the dough, scoop it on the baking tray and leave it.
Seven: Sprinkle the unbaked cakes with brown sugar.
Eight: Bake in the oven for 15-20 minutes or until golden brown, allow to cool then serve.
Tip: I store them in an airtight container at room temperature for 2-3 days or in the freezer for 1-2 months.
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Recipe
Rock Cakes
Ingredients
- 1 ¾ cups self-rising flour
- 1 teaspoon baking powder
- ½ cup butter, cold and cut into pieces
- ¼ cup caster sugar
- ½ cup mixed dried fruit (I use a mix of sultanas, raisins, currants and candied mixed peel)
- 1 large egg, room temperature
- 2 tablespoon heavy cream , room temperature
- 1 tablespoon light brown sugar
Instructions
- Preheat the oven to 350F / 180C and line a large baking sheet with parchment paper.
- Sift the flour and baking powder into a mixing bowl.
- Lightly rub the butter in the mixture with your fingertips until the mixture resembles fine breadcrumbs.
- Now, mix in the sugar and dried fruit until incorporated.
- Mix in the egg and a tablespoon of the heavy cream, and whisk with a fork to combine (if the mixture is still dry, add another tablespoon of cream, until the dough holds together).
- Divide the mixture into ¼ cups and put them in the baking pan. Sprinkle with brown sugar.
- Bake in the oven for 15-20 minutes or until golden brown.
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