Light Rock Cakes
Treat yourself to a batch of irresistibly Light Rock Cakes, a classic British bake that's perfect for teatime or a quick snack. Made with a base of buttery all-purpose flour and enhanced by the sweetness of granulated sugar and plump dried fruits like raisins or currants, these cakes strike the perfect balance between crumbly and tender. The golden mounds are delicately flavored with a hint of vanilla and can be finished with a dusting of caster sugar for a delightfully crisp top. Ready in just 30 minutes from start to finish, including a brief 15-minute bake time, this recipe is a simple yet satisfying treat that yields 10 servings of sheer comfort. Perfectly rustic and easily customizable, Light Rock Cakes are a nostalgic favorite that’s sure to enchant your guests.
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Ingredients
- 200 grams all-purpose flour
- 2 teaspoons baking powder
- 75 grams granulated sugar
- 100 grams unsalted butter (cold)
- 100 grams dried fruit (e.g., raisins, currants, or mixed peel)
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 tablespoon caster sugar (optional, for sprinkling)
Directions
Step 1
Preheat your oven to 190°C (375°F) or 170°C (fan) and line a baking tray with parchment paper.
Step 2
In a large mixing bowl, sift together the all-purpose flour and baking powder.
Step 3
Add the cold unsalted butter to the flour mixture and rub it in with your fingertips until the mixture resembles breadcrumbs.
Step 4
Stir in the granulated sugar and the dried fruit, ensuring the fruit is evenly distributed throughout the dry mixture.
Step 5
In a separate bowl, beat the egg gently and mix in the milk and vanilla extract.
Step 6
Pour the wet mixture into the dry mixture and gently combine using a fork or spoon until the dough just comes together. Do not overmix; the texture should be rough and slightly sticky.
Step 7
Using two spoons, drop rough mounds of the dough onto the prepared baking tray, leaving space between each for spreading.
Step 8
If desired, sprinkle a little caster sugar over the tops of each mound to give a slightly crisp finish once baked.
Step 9
Bake in the preheated oven for 12-15 minutes, or until the rock cakes are golden brown and firm to the touch.
Step 10
Remove from the oven and allow to cool on the tray for 5 minutes before transferring to a wire rack to cool completely or serve warm.
Nutrition Facts
| Serving size | (586.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2217.6 |
| Total Fat 91.8g | 0% |
| Saturated Fat 54.1g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 440.5mg | 0% |
| Sodium 1048.8mg | 0% |
| Total Carbohydrate 324.5g | 0% |
| Dietary Fiber 10.4g | 0% |
| Total Sugars 150.2g | |
| Protein 31.6g | 0% |
| Vitamin D 116.1IU | 0% |
| Calcium 161.7mg | 0% |
| Iron 11.5mg | 0% |
| Potassium 1111.2mg | 0% |
Source of Calories