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.
