📝 About This Recipe
A quintessential British teatime classic, these Rock Cakes are beloved for their craggy, boulder-like appearance and delightfully tender, crumbly interior. Popularized during WWII rationing for their simple, wholesome ingredients, they offer a nostalgic blend of warm nutmeg, zesty citrus, and chewy dried fruits. These rustic gems are the perfect cross between a scone and a cookie, providing a satisfying crunch that yields to a buttery, spice-infused heart.
🥗 Ingredients
Dry Ingredients
- 250 grams Self-raising flour (sifted)
- 1 teaspoon Baking powder (for extra lift)
- 1 teaspoon Ground mixed spice (or a blend of cinnamon and nutmeg)
- 1/4 teaspoon Fine sea salt
- 125 grams Unsalted butter (cold and cubed)
- 100 grams Golden caster sugar
Fruit and Zest
- 150 grams Mixed dried fruit (sultanas, raisins, and currants)
- 25 grams Mixed peel (finely chopped candied citrus)
- 1 teaspoon Lemon zest (freshly grated)
- 1 teaspoon Orange zest (freshly grated)
Wet Ingredients and Finishing
- 1 piece Large egg (beaten)
- 1-2 tablespoons Whole milk (as needed for binding)
- 1/2 teaspoon Vanilla extract (optional)
- 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). Line two large baking sheets with parchment paper or silicone mats.
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2
In a large mixing bowl, sift together the self-raising flour, baking powder, mixed spice, and salt to ensure even distribution of the leavening agents.
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3
Add the cold, cubed butter to the flour mixture. Using your fingertips, 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 caster sugar, ensuring it is well incorporated into the buttery flour base.
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5
Add the mixed dried fruit, chopped mixed peel, and the fresh lemon and orange zests. Toss well so the fruit is coated in flour, which prevents it from sinking or clumping.
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6
In a small jug, 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. Use a palette knife or a fork to bring the dough together.
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8
The dough should be very stiff and lumpy, not smooth or wet. If it is too dry to hold together, add the second tablespoon of milk sparingly.
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9
Using two spoons, scoop up mounds of the dough (roughly the size of a golf ball) and place them onto the prepared baking sheets.
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10
Do not smooth the tops! The charm of a rock cake lies in its jagged, 'rocky' peaks. Leave about 2 inches of space between each cake.
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11
Generously sprinkle the tops of the mounds with Demerara sugar for a sparkling, crunchy finish.
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12
Bake in the center of the oven for 15-18 minutes, or until the cakes are a beautiful golden brown and feel firm to the touch.
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13
Transfer the cakes to a wire cooling rack. They are best enjoyed warm from the oven but will keep well in an airtight container.
💡 Chef's Tips
Always use cold butter to ensure a short, crumbly texture rather than a greasy one. Do not overmix the dough once the liquid is added; overworking develops gluten and makes the cakes tough. If you don't have mixed spice, use a ratio of 2 parts cinnamon to 1 part nutmeg and a pinch of ground cloves. For a modern twist, swap half the dried fruit for dark chocolate chips or dried cranberries. Ensure your oven is fully preheated before the cakes go in to get that immediate 'lift' for the craggy peaks.
🍽️ Serving Suggestions
Serve warm with a thick slathering of salted butter or clotted cream. Pair with a strong pot of English Breakfast tea or Earl Grey. Enjoy as a rustic dessert alongside a dollop of warm apple compote. Perfect for a picnic or a packed lunch as they are sturdy and travel well. Serve with a sharp cheddar cheese for a traditional sweet-and-savory British snack.