Easy Traditional Rock Cake Recipe
These wonderfully craggy looking little cakes are a perfect make to satisfy those after school hunger pangs, to take on picnics or to make surprise visitors feel welcome. They use everyday ingredients making this a recipe to keep close at hand.
Servings: 8 buns
Equipment
- mixing bowls, spoons, measuring equipment, baking tray
Ingredients
- 100 grams wholemeal flour self-raising
- 100 grams white flour self-raising
- 75 grams light muscovado sugar
- 1 egg 1 flax egg works well here
- 100 grams butter or suitable margarine
- 175 grams raisins
- 1 teaspoon cinnamon optional
Instructions
- Pre-heat the oven to 375 F/190oC/Gas 5/170oC Fan oven
- Add the flour(s) and margarine or butter to a large mixing bowl and begin to rub the fat into the flour until it resembles breadcrumbs.
- Stir in the dried fruit, sugar, spices and any citrus zest if using.
- Add a beaten egg or flax egg and stir until all the flour is combined and it forms a soft dough.
- Divide into eight similar sized pieces and space them out on a baking sheet. They need room to spread. Celebrate a slightly craggy, uneveness in their texture.
- Cook in the oven for between 15 and 20 minutes until they are a pretty golden brown.
- Remove from the oven and leave them to cool a little for 5 minutes or so then set them out on a cooling rack until cool.
Notes
Nutritional Information is computer generated and is intended as a guideline only.
Storage: Old fashioned Rock Cakes will last for up to 3 days in an air tight container, but I suspect that they will not be around for that long!
Freeze the baked rock cakes for up to 2 months and defrost thoroughly before eating.
You can freeze the dough (for about 2 months) and bake from frozen. It helps to freeze the dough in the spooned out shape of the buns. Then you can just place them on a baking tray and bake. Bake at the same temperature as you would the 'fresh' dough and cook for the same length of time.
Make them vegan: Replace the egg with a flax egg. Make this using 1 tablespoon of ground flax seeds and 3 tablespoons of water. Allow it to sit for about 10 minutes before using. The result is crumblier but quite awesome.
If you try this recipe I would love it if you would share your experience of making it.
Did you make this? Mention @thesimplerkitchen or tag #thesimplerkitchen!
Nutrition
Serving: 1rock cake | Calories: 286kcal | Carbohydrates: 45g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 47mg | Sodium: 106mg | Potassium: 259mg | Fiber: 3g | Sugar: 9g | Vitamin A: 342IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 2mg
