Description
Delia Smith’s Rock Cakes are small, slightly crumbly cakes that resemble rough “rocks” in appearance. Made with flour, sugar, butter, eggs, and dried fruits, these cakes are subtly sweet and have a pleasant, moist texture inside. They’re a delightful treat with a nostalgic charm and are much easier to make than traditional cakes.
Ingredients
- Self-Raising Flour (1 ½ cups) – Provides the structure and helps the cakes rise.
- Granulated Sugar (½ cup) – Adds a light sweetness to the cakes.
- Butter (½ cup, cold and cubed) – Adds richness and a crumbly texture.
- Egg (1 large) – Binds the ingredients together.
- Milk (2-3 tbsp) – Adds moisture to help bring the dough together.
- Mixed Dried Fruit (½ cup) – Traditionally raisins, currants, or sultanas add fruity sweetness.
- Ground Cinnamon (½ tsp) – Adds warmth and depth of flavor (optional).
- Salt (a pinch) – Enhances the flavors.
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix the Dry Ingredients: In a mixing bowl, combine the self-raising flour, sugar, cinnamon, and a pinch of salt.
- Rub in the Butter: Add the cold, cubed butter to the flour mixture. Use your fingers or a pastry cutter to rub the butter into the flour until the mixture resembles breadcrumbs.
- Add the Fruit: Stir in the mixed dried fruit until it’s evenly distributed.
- Combine with Egg and Milk: In a separate small bowl, beat the egg and add 2 tablespoons of milk. Pour this into the flour mixture and mix gently to form a rough dough. If it’s too dry, add another tablespoon of milk.
- Form the Rock Cakes: Using a spoon, scoop rough mounds of dough onto the lined baking sheet, leaving space between each cake.
- Bake: Place the baking sheet in the oven and bake for 12-15 minutes, or until the rock cakes are golden brown on top.
- Cool and Serve: Transfer the rock cakes to a cooling rack and let them cool slightly before serving.