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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Recipe Information
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)
Instructions
Preheat your oven to 190°C (375°F) or 170°C (fan) and line a baking tray with parchment paper.
In a large mixing bowl, sift together the all-purpose flour and baking powder.
Add the cold unsalted butter to the flour mixture and rub it in with your fingertips until the mixture resembles breadcrumbs.
Stir in the granulated sugar and the dried fruit, ensuring the fruit is evenly distributed throughout the dry mixture.
In a separate bowl, beat the egg gently and mix in the milk and vanilla extract.
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.
Using two spoons, drop rough mounds of the dough onto the prepared baking tray, leaving space between each for spreading.
If desired, sprinkle a little caster sugar over the tops of each mound to give a slightly crisp finish once baked.
Bake in the preheated oven for 12-15 minutes, or until the rock cakes are golden brown and firm to the touch.
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
Calories |
2218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.8 g | 118% | |
| Saturated Fat | 54.1 g | 270% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 440 mg | 147% | |
| Sodium | 1049 mg | 46% | |
| Total Carbohydrate | 324.5 g | 118% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 150.2 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 162 mg | 12% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1111 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
