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Rock Cakes

White plate with a stack of rock cakes on top

As usual, whenever I can, I share my recipes with both Thermomix and Conventional methods. Rock Cakes is another recipe we used to make in for our Cafe. Yep, another popular one. Let’s talk about the ingredients first.

Ingredients we use for our (cafe style) Rock Cakes

  • Dried Fruit – you can pretty much use what ever you like here. I’ve used a combination this time to show you. As long as it totals 90g ish then do what you like! We used to offer Cherry Rock Cakes, Sultana Rock Cakes, whatever we could imagine. Now if you’ve done any of my courses, you’ll know what I think about dried fruit and how to process it for the best results. Make sure you drain them really well before adding to the dough, or you’ll add too much water.
  • Flour and Baking Powder – I know a lot of recipes call for self-raising flour. We don’t buy it, we just make our own on the fly. It’s a much better method. Takes up less room in the pantry and it helps with freshness. So this recipe calls for plain flour and baking powder.
  • Mixed spice – we would put 1/2 a teaspoon in for normal rock cakes, but if it was closer to Christmas and we made cherry rock cakes we might add a full teaspoon and drizzle cherry icing over the top.
  • Caster sugar – is my “go to” sugar. It’s what I mainly buy and use. I do keep a little bit of larger crystal sugar to use as decoration. On these rock cakes I’ve used raw sugar.
  • Butter – unsalted of course for baking and cooking, but we do add salt to the recipe to bring out all the wonderful flavours. If you don’t have unsalted butter you can use salted butter and leave out the salt, although you will have less control on how much salt is in the recipe.
  • Egg and Milk- both add moisture, and egg helps bind.
A white plate with a sliced warm rock cake topped with melting butter.
Rock Cake – warm with a little melting butter. Yum

FAQ

My Rock Cakes are like Rocks!

If your rock cakes are hard and dry, then one of these things has happened. Maybe you have overbaked them? Perhaps you have over-mixed them? Could you have failed to blend the butter through well enough before adding the egg and milk?

What do over mixed Rock Cakes look like?

If you over-process your rock cakes, your dough will look gluey rather than crumbly. It will be a bit stretchy when you spoon the mixture out if you’ve gone too far. Rock cakes should be crumbly, not tough.

What’s the difference between a Rock Cake and a Scone?

Rock cakes and scones are similar, although the dough for a rock cake should be even shorter. I mean that rock cake dough is more like a biscuit dough than a soft scone dough. This makes the eating more crumbly than scone-like.

Can I use Self-Raising flour instead of plain and baking powder?

Of course. Just add the extra tsp (2 1/2 tsp) of self-raising flour into the mix so that the ratio of wet to dry is correct. As I mentioned earlier, I don’t keep Self-raising flour to save on storage space and ensure the raising agent is fresh.

Why don’t you use the “melt and mix method” for rock cakes?

Using chilled butter in your rock cakes will help keep them light. Some things can go wrong with adding melted butter to rock cakes; I like to avoid those issues if I can. If you’re interested in the Melt and Mix Method, why not have a look at our Muffins Course.

Do you have to sift your dry ingredients for making rock cakes?

No, just whisk the dry ingredients together before rubbing in the butter. If you’re using the Thermomix or a food processor, the blades will do the job for you.

White plate with a stack of rock cakes on top

Rock Cakes

5 from 5 votes

5 stars tells us you love the recipe

becs-table.com.au
These old time favourite tea time treats will defiantly please anyone you offer them too. Rock cakes are a little like scones, but different enough that you must try them.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Difficulty Easy
Course Afternoon Tea, Brunch, Cookies Biscuits, Lunch Box Treat, Morning Tea
Cuisine British
Servings 11
Method Thermomix and Conventional

Equipment

  • Thermomix (optional)

Ingredients
  

  • 30 g sultanas I used a total of 90g of dried fruit, you can use anything you like
  • 30 g currants
  • 30 g dried cherries
  • 300 g plain flour
  • 2 1/2 tsp baking powder
  • ½ tsp flaked salt or ¼ tsp fine salt
  • 1/2 tsp mixed spice or 1 tsp if you like the flavour
  • 90 g caster sugar
  • 20 g raw sugar or a courser sugar than caster for sprinkling on top
  • 100 g unsalted butter cold cubes
  • 1 egg beaten
  • 125 g milk

Instructions
 

Thermomix Method:

  • Set oven to 200°c or 180°c fan
  • Boil the jug, weigh the dried fruit into a bowl, when the water has boiled pour the water over the dried fruit and set aside for 5 minutes. Once the fruit has plumped up a bit drain in a sieve or colander.
  • Line a couple of cookies sheets with baking paper. No need if you’re using good non-stick pans.
  • Weigh the flour, baking powder, spice, sugar and cold butter cubes into the TM bowl, pop on the lid and put the MC in place. Mix for 10 seconds/speed 6
  • Weigh the egg and milk into the TM bowl and mix again 5 seconds/speed 4
  • Add in the drained fruit and mix on reverse speed 3 seconds/speed 4
  • Place spoonfuls of the dough mixture onto your prepared oven trays (I got 11 rock cakes from this batch)
  • Sprinkle with a little raw sugar then Bake until golden brown (around 20 mins)
  • Cool on a cake rack,

Conventional Method:

  • Set oven to 200°c or 180°c fan
  • Boil the jug, weigh the dried fruit into a bowl, when the water has boiled pour the water over the dried fruit and set aside for 5 minutes. Once the fruit has plumped up a bit drain in a sieve or colander.
  • Line a couple of cookies sheets with baking paper. No need if you’re using good non-stick pans.
  • Weigh the flour, baking powder and mixed spice into a bowl and mix with a whisk or fork to combine.
  • Rub the butter into the flour with your fingertips
  • Add sugar and drained dried fruit along with the egg and milk, mix to form a stiff dough
  • Place spoonfuls of the dough mixture onto your prepared oven trays (I got 11 portions)
  • Sprinkle with a little raw sugar then Bake until golden brown (around 20 mins)
  • Cool on cake rack,

Notes

  • These will keep for 3 – 4 days in an airtight container
  • Don’t over mix.
  • Don’t overbake.
  • Take them out when they start to appear golden brown. Too dark and they’ll dry out.

If you like rock cakes….

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12 Comments

  1. 5 stars
    Fantastic rock cake recipe. I swapped the dried fruit for raw chopped pear, delicious! Thank you 🙏

5 from 5 votes (3 ratings without comment)

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