New Zealand Rock Cakes
Transport your taste buds to the charming shores of New Zealand with these delightfully rustic Rock Cakes. Perfectly golden and studded with a medley of dried fruits like sultanas, currants, and raisins, these cakes are a nostalgic treat that strikes the perfect balance between crumbly and soft. Infused with a hint of warm spices like cinnamon and nutmeg, they deliver a cozy, aromatic flavor in every bite. Made with simple pantry staples and quick to prepare in just 15 minutes, these no-fuss baked morsels are ideal for tea-time indulgence or a sweet snack. Their trademark rough shapes give them an endearing homemade charm, celebrating the simplicity of traditional baking. Relish these fresh, fruity delights warm out of the oven or keep them stored for up to three days for an on-the-go treat! Keywords: New Zealand Rock Cakes, easy baking recipe, dried fruit desserts, traditional rock cakes, classic tea-time treat.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 2 teaspoons Baking powder
- 125 grams Unsalted butter, cold and cubed
- 100 grams Granulated sugar
- 150 grams Dried mixed fruit (sultanas, currants, raisins, or a mix)
- 1 large Egg
- 2 tablespoons Milk
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 1 pinch Pinch of salt
Instructions
Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
In a large bowl, sift together the flour, baking powder, ground cinnamon, ground nutmeg, and a pinch of salt.
Add the cold, cubed butter to the flour mixture and rub it in using your fingertips until the mixture resembles fine breadcrumbs.
Stir in the granulated sugar and dried mixed fruit, ensuring the fruit is evenly distributed throughout the mixture.
In a separate small bowl, beat the egg, milk, and vanilla extract together.
Pour the wet ingredients into the dry mixture and gently mix with a fork or spoon until a soft, slightly sticky dough forms. Be careful not to overmix.
Using a spoon, drop rough heaps of the dough onto the prepared baking tray, leaving a small gap between each one to allow for slight spreading. The irregular shapes are part of their charm!
Bake in the preheated oven for 18-20 minutes, or until the rock cakes are golden brown and slightly firm to the touch.
Remove the rock cakes from the oven and let them cool on the baking tray for a few minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. These are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
Nutrition Facts
Calories |
237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.2 g | 12% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 119 mg | 5% | |
| Total Carbohydrate | 35.1 g | 13% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 16.0 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 17 mg | 1% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 124 mg | 3% | |
*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.
