Rock Cakes have to be some of the easiest and quickest cakes to make. My mum used to whip up a batch when we got in from school when we started nagging for dinner!
You can flavour them with virtually anything. For these I have used almond and cherry to make ‘Bakewell Rock Cakes’.
This Recipe will make about 9 depending on the size you like!
You Will Need:
- 150g Self Raising Flour
- 50g Ground Almond
- 1tsp Baking Powder
- 85g Butter
- 100g Caster Sugar
- 90g Glace Cherries – Quartered
- 1tps Almond Essence (optional)
- 1 Egg Beaten
- 1 – 2 tbsp Milk
- Sprinkling of Flaked Almonds (optional)
- Grease a large baking sheet and preheat the oven to 190degrees.
- Mix together the flour, ground almonds, baking powder and butter until it resembles breadcrumbs.
- Add the sugar and give it a good stir.
- Stir in the cherries until well distributed.
- Mix in the egg and almond essence with a fork.
- Add the milk one tablespoon at a time until you have a soft but manageable dough that you can pick up with your hands and is ever so slightly sticky. (you may not need all the milk).
- Divide the mixture up into about 8 rough balls and place on your baking sheet allowing room for spreading.
- To achieve a rough rock finish you do not want to smooth the rock cake dough out.
- Sprinkle a few flaked almonds over each cake.
- Bake for 10-12 mins on a hot oven, you may want to turn your tray of cakes in the oven to achieve an even bake (I turn after 8mins).
- Allow to cool on a rack before removing from the sheet to cool completely.
- These are best on the day they are baked, but will keep in an air tight container for 3 days.
If you end up with rock splats (it happens) then your mixture was probably too wet and your oven too cool. But they will still taste good!
If you over bake, your cakes will be dry and hard.
You will need to be quick!