You need these! 😀 Not something I can ever really remember eating, but when my Uncles were reminiscing, one of them mentioned rock cakes. We have made these so many times already! They are so soft and light and fluffy! Not ‘rock’ like at all! They are most definitely melt in the mouth morsels of deliciousness! They will last a long time too… well, at least they would if you let them! 😛 This is another recipe which is going in the ‘family friendly’ section of the website, suitable for everyone!
What have you been up to this week? Are you getting in the festive mood yet, or do you need to wait a few more days until we are actually in the right month!? I’ve been so busy this month – pre-occupied is not the word! Hopefully December will be easier! 😛 The weather has most definitely decided it is winter now, so roast those veggies, munch on mince pies, cosy up in front of the fire and watch holiday films! 😛 Lol! Any idea how I’m spending my days! 😀
Anyway, please have a go at these rock cakes before you get swept up in more festive bakes! As always, remember to please share your photos using the hashtag #LifeDietHealth or tag us @LifeDietHealth on instagram. Check that you are following us everywhere so you don’t miss out! 🙂 Find us on Instagram, Pinterest, Twitter and Facebook! We’d love you to join us! Don’t forget to subscribe here as well so you get your free weekly recipe straight to your inbox!
Light and fluffy hand held cakes studded with dried fruit.
- 4 teaspoons ground linseeds
- 12 teaspoons cold water
- 215 g plain flour gluten free if required
- 5 teaspoons baking powder (pure gluten free baking powder)
- 75 g granulated sugar
- 125 g butter (dairy free spread)
- 75 g currants (or raisins/sultanas)
- 1 tablespoon milk (we used unsweetened carton coconut)
- 2 teaspoons vanilla extract
Put the linseeds in a cup, add the water, stir and set aside.
- Add the flour, baking powder and sugar in a large bowl. Rub the butter in until it resembles breadcrumbs.
- Mix the currants through the dough.
- Stir the linseed mix, then add the milk and vanilla and mix. Tip this into the dry mix and gently combine.
- This mixture should make 12 rock cakes (approx. 40g each). Divide the mixture up, loosely roll into a ball and place on a lined (or greased) baking tray. Space them well apart as they will spread and grow.
- Bake at Gas Mark 4 (350f / 175c) for 17 minutes (if your oven cooks unevenly, you might want to turn the tray around at about 14 minutes). The tops should just be starting to brown. Carefully remove (they will be soft at first) onto a wire rack to cool.
- Enjoy!
- The baking powder which you use really affects the outcome. Try to find the purest baking powder possible (without lots of ingredients). We find that Dove is the best for this.
- If you only have self raising flour, increase the flour to 225g and add just one teaspoon of baking powder.
- Store these covered or in an airtight container for up to ten days.
- If you like your rock cakes really fruity, add more fruit! Or add a mixture! We find currants work best as they are small, but raisins or sultanas will work too (preferably ones not coated in oil)!
- If you really don’t like fruit in your food, you can leave them out!
- Make these seasonal by swapping the currants for dried cranberries and add a teaspoon of dried citrus peel or half a teaspoon of fresh peel. You could also add a pinch of mixed spice or cinnamon.
Hi Laurena, I made vegan rock cakes last weekend- great minds think alike again lol. It’s interesting how using self-raising flour affects the result…. It makes me wonder what people used to do before chemical raising agents lol. I love using Barts mixed spice with this (not sponsored haha)☺
Hey Eva 🙂 Mixed spice sounds delicious in these! Maybe they used to make them with sourdough starter.. I should so try that! Maybe now actually before I return my oat starter to the fridge! 😛 These are so light and fluffy though – everyone (and that’s an awful lot of people this time!) loved these – I think we’ve made over a hundred rock cakes so far!!! The wind is howling around outside – soup, stew and shortbread weather! Oh, a question for you, soft fat gingerbread men, or thin crunchy gingerbread men?
Crunchy please?but feel free to do whatever you prefer. Speaking of which, my rock cakes were a bit too true to their name as I left them in the oven a bit too long (typical of me)- they should’ve been light and fluffy like yours. Mmm, one good thing about Winter is all these yummy rib-sticking foods you mentioned. I love the sound of the howling wind outside?Not doing it here though, lol
Woohoo! Crunchy is the best! I’ll get to work on them soon. Oh no – well, I thought rock cakes should be crunchy but apparently not! You really must try this version too though! 😀 I might try a Christmas pudding soon too! 😀 x
Yay, Christmas pudding- another fave?You’re really spoiling us now hehe x
I might have to post more than once a week soon! Getting too many recipes now! 😛 x
Hi Laurena, I’m definitely going to try them soon or later, they look so yummy! I’m looking forward to Xmas to relax and catch up with all the lovely recipes you’ve been trying out for us….by the way, a Christmas pudding would be perfect! ?Tomorrow I’m going to bake some fruit scones for a group of students (they don’t know how lovely they are!)
and I was just thinking I could give them your link, so they ‘ll practise their English and their cooking skills at the same time!???
Hello Anna. Will you have much time off over Christmas? I’m guessing many students are too busy and not thinking about learning! These rock cakes are so so good! 😀 Scones! I keep making sourdough scones with fruit in yummy! I’m sure they’ll love your scones! Christmas pudding it is then.. I’ll see what I can come up with over the weekend! Yes, definitely give them the link – they can try writing comments too!