📝 About This Recipe
These craggy, golden-brown gems are a quintessential staple of British tea-time, famous for their rustic appearance and tender, crumbly interior. Unlike a traditional soft scone, a Rock Cake features a delightful crunch on the outside with a heart rich in warm spices and plump dried fruits. They rose to immense popularity during WWII due to their economical nature, but they remain a beloved comfort food today for their simplicity and nostalgic charm.
🥗 Ingredients
The Dry Base
- 250 grams Self-Raising Flour (sifted for aeration)
- 1 teaspoon Baking Powder (extra lift for a lighter texture)
- 1 teaspoon Mixed Spice (a blend of cinnamon, coriander, and nutmeg)
- 1/4 teaspoon Fine Sea Salt
Fats and Sweeteners
- 125 grams Unsalted Butter (cold and cubed)
- 100 grams Light Brown Sugar (for a hint of molasses flavor)
The Fruit and Zest
- 150 grams Dried Mixed Fruit (sultanas, raisins, and currants)
- 25 grams Mixed Peel (finely chopped candied citrus)
- 1 teaspoon Lemon Zest (freshly grated)
Wet Ingredients and Topping
- 1 piece Large Egg (beaten)
- 1-2 tablespoons Whole Milk (as needed for binding)
- 1/2 teaspoon Vanilla Extract (high quality)
- 1 tablespoon Demerara Sugar (for sprinkling on top)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F/Gas Mark 6) and line a large baking sheet with parchment paper or a silicone baking mat.
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2
In a large mixing bowl, whisk together the self-raising flour, baking powder, mixed spice, and salt until perfectly combined.
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3
Add the cold, cubed butter to the flour mixture. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs with no large lumps remaining.
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4
Stir in the light brown sugar, ensuring it is evenly distributed through the crumb mixture.
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5
Add the dried mixed fruit, candied peel, and lemon zest. Toss well so the fruit is coated in flour, which prevents it from sinking or clumping.
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6
In a separate small bowl, whisk the egg with the vanilla extract and one tablespoon of the milk.
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7
Make a well in the center of the dry ingredients and pour in the egg mixture. Using a butter knife, use a cutting motion to bring the dough together.
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8
If the dough is too dry to hold together, add the second tablespoon of milk. The dough should be stiff and lumpy, not wet or smooth.
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9
Using two spoons, scoop mounds of the dough (about the size of a golf ball) and place them onto the prepared baking sheet.
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10
Do not smooth the tops! The charm of a rock cake is its craggy, uneven peaks that look like a miniature rock formation.
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11
Generously sprinkle the tops of the mounds with Demerara sugar for an extra-crunchy finish.
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12
Bake in the center of the oven for 15-18 minutes, or until the cakes are golden brown and firm to the touch.
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13
Transfer the cakes to a wire cooling rack. They are best served warm but will keep in an airtight container for up to 3 days.
💡 Chef's Tips
Keep the butter cold; if it melts during mixing, you will lose the signature crumbly texture. Do not over-mix the dough once the liquid is added, or the cakes will become tough and rubbery. If you don't have mixed spice, use a blend of 70% cinnamon and 30% nutmeg or allspice. You can substitute the dried fruit for chocolate chips or dried cranberries for a modern twist. Ensure your baking powder is fresh to guarantee the cakes 'explode' slightly into their rocky shapes.
🍽️ Serving Suggestions
Serve warm with a generous slab of salted farmhouse butter. Pair with a steaming pot of Earl Grey or English Breakfast tea. Enjoy with a dollop of clotted cream and strawberry jam for a rustic cream tea. Serve as a quick after-school snack with a cold glass of milk. Lightly toast leftovers the next day and spread with orange marmalade.