Rock cakes, often reminiscent of cozy, bygone days, have a special place in many hearts. Originally popular as economical treats, they offered families a delightful snack without breaking the bank. I recently revisited this classic recipe, inspired by the simplicity and heartiness of these cakes. To my surprise, they were a hit! It seems in our world of commercial, often bland bakery items, the humble rock cake still holds its charm. Let me share with you my personal twist on Delia Smith’s rock cakes, a recipe that brings a bit of nostalgia and a lot of flavor.
Why You’ll Be Glad You Try This Recipe
You’ll love trying this recipe for many reasons. First, it’s super easy. Even if you’re not a pro baker, you can make these cakes. They’re quick too, so you’ll have a tasty treat in no time. The ingredients are simple, things you probably already have. Plus, they’re versatile. Swap in your favorite fruits or add chocolate chips. They’re also great for sharing. Make a batch for friends or family, and they’ll be impressed. It’s a foolproof way to enjoy a homemade, comforting snack.
How To Make Delia Smith-Inspired Rock Cake Recipe Overview
This recipe yields about 20-24 rock cakes, perfect for sharing with family and friends. The preparation time is roughly 15 minutes, and the baking time is around 20 minutes. These cakes are a breeze to whip up, making them ideal for a quick treat or a spontaneous baking session. The aroma of spices and the texture of dried fruits make these cakes a delightful snack at any time of the day. They’re especially good when served warm with a cup of tea or coffee.
Ingredients
- 420g plain flour
- 1 teaspoon mixed spice
- 2 ½ teaspoons baking powder
- 210g light brown sugar
- ½ nutmeg, freshly grated
- 150g mixed dried fruit
- 210g spreadable butter
- 1 large egg
- ½ teaspoon salt
- 2–3 tablespoons milk (if needed)
Instructions
- Preheat your oven to 200°C (180°C fan-assisted) and line a baking tray with parchment paper.
- In a large bowl, sift together the flour, baking powder, salt, mixed spice, and grated nutmeg.
- Add the light brown sugar and mix well.
- Rub in the spreadable butter until the mixture resembles coarse breadcrumbs.
- Stir in the mixed dried fruits.
- Beat the egg lightly and add it to the mixture. Mix to form a stiff dough. If the dough is too dry, add milk, a tablespoon at a time, until it reaches the desired consistency.
- Using your hands, shape the dough into rough, rocky mounds and place them on the prepared baking tray. Remember, they are meant to look rugged!
- Bake in the preheated oven for about 20 minutes, or until golden brown.
- Allow the rock cakes to cool on a wire rack before serving.
Also Try: Delia Smith’s Signature Chilli Con Carne: A Classic Comfort Dish Reinvented
Nutritional Value (per cake)
Calories: 180 kcal
Protein: 3g
Carbohydrates: 28g
Fat: 7g
Sugar: 12g
Fiber: 1g
Sodium: 120mg
FAQs
Can I use regular butter instead of spreadable butter?
Absolutely, you can use regular butter in place of spreadable butter for rock cakes. Just ensure the butter is at room temperature so it mixes easily. This small change won’t affect the delicious outcome of your cakes. Softened regular butter blends well with the other ingredients, ensuring your rock cakes have the perfect texture and flavor. Happy baking!
What can I use instead of mixed dried fruits?
If you don’t have mixed dried fruits, no worries! You can easily swap them with other options. Try using raisins, sultanas, or chopped dried apricots. Dried cranberries or cherries also work well. For a twist, how about some chocolate chips? They add a nice, sweet touch. Just use the same amount as the recipe calls for mixed dried fruits. This way, you can customize your rock cakes to your liking. Enjoy experimenting!
How long do rock cakes stay fresh?
Rock cakes stay fresh for about 5 days when stored properly. To keep them nice and tasty, put them in an airtight container. This helps maintain their texture and flavor. It’s best to keep them at room temperature. So, if you’ve baked a batch, you’ve got a few days to enjoy them. They’re great for a quick snack or with your tea or coffee. Just grab one from the container whenever you fancy a treat!
Can I freeze them?
Yes, you can definitely freeze rock cakes! It’s a great way to keep them longer. Just wrap each cake individually in cling film or put them in a freezer bag. They’ll stay good in the freezer for up to 3 months. When you’re ready to eat them, just take out what you need and let them thaw at room temperature. You can also warm them up in the oven for a few minutes. They’ll taste just like freshly baked!
Can I reduce the sugar in the recipe?
Sure, you can reduce the sugar in the rock cakes recipe. If you prefer them less sweet, feel free to cut down the sugar amount. Keep in mind, though, that reducing sugar might change the texture and taste a bit. The cakes may be less moist and not as flavorful. But if you’re watching your sugar intake or just like things less sweet, it’s a good option. Try adjusting to your taste and see how it goes!
Conclusion
Making rock cakes is a delightful trip down memory lane, proving that sometimes the simplest recipes are the most satisfying. These cakes, with their crumbly texture and burst of fruity flavors, are a testament to the enduring appeal of home baking. Enjoy these treats fresh out of the oven or as a snack throughout the week.
Delia Smith Rock Cakes
Ingredients
- 420 g plain flour
- 1 teaspoon mixed spice
- 2 ½ teaspoons baking powder
- 210 g light brown sugar
- ½ nutmeg freshly grated
- 150 g mixed dried fruit
- 210 g spreadable butter
- 1 large egg
- ½ teaspoon salt
- 2 –3 tablespoons milk
Instructions
- Preheat your oven to 200°C (180°C fan-assisted) and line a baking tray with parchment paper.
- In a large bowl, sift together the flour, baking powder, salt, mixed spice, and grated nutmeg.
- Add the light brown sugar and mix well.
- Rub in the spreadable butter until the mixture resembles coarse breadcrumbs.
- Stir in the mixed dried fruits.
- Beat the egg lightly and add it to the mixture. Mix to form a stiff dough. If the dough is too dry, add milk, a tablespoon at a time, until it reaches the desired consistency.
- Using your hands, shape the dough into rough, rocky mounds and place them on the prepared baking tray. Remember, they are meant to look rugged!
- Bake in the preheated oven for about 20 minutes, or until golden brown.
- Allow the rock cakes to cool on a wire rack before serving.
