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- Dish type
- Bread rolls and buns
- Rock cakes
These delicious rock cakes are easy to make by yourself or with children for a treat. Makes twelve rock cakes.
765 people made this
IngredientsMakes: 12 rock cakes
- 200g self raising flour
- 1/2 teaspoon mixed spice (optional)
- 100g block margarine
- 75g caster sugar
- 100g currants
- 1 medium egg
MethodPrep:10min ›Cook:10min ›Ready in:20min
- Preheat oven to 200 C / Fan 180 C / Gas 6. Line baking tray with parchment.
- Sieve flour (and spice) into mixing bowl. Cut the margarine into smaller pieces. Rub it into the flour using fingertips only until it looks like breadcrumbs. Do not over rub.
- Stir in the sugar and currants. Beat the egg in a small bowl and add to the mixture. Press firmly with a fork until a stiff rocky consistency is formed. Place the mixture on the baking tray in 12 rocky heaps.
- Bake for 10 to 12 minutes until they are golden brown and firm to touch. Allow rock cakes to cool before eating.
Reviews & ratingsAverage global rating:(8)
Reviews in English (8)
Glad i found this recipe. Pls can d rock cake b fried incase thr is no oven available. Thanks-14 Apr 2015
I omit the fruit and make a small hole in the middle and put a teaspoon of jam in them.They don't last 5 mins.-05 Apr 2016
Delicious! I used cinnamon instead of mixed spice and added a tiny bit of extra sugar because I have a really sweet tooth. Really brought back the memories of my great gran baking them for me.-19 Oct 2015
Rock Cakes are crispy on the outside and a little less perfect in shape than most cakes. It&rsquos easy to see how they got their name.
But don&rsquot let the name or outside appearance put you off these little treats. The crispy outside gets a sprinkling of sugar in this recipe and complements the perfectly soft and fruity inside of the cake.
Simple Vegan Rock Cakes
Let’s get something straight. Rock cakes are classics. Fiddling around with them isn’t necessary because they’re already so tasty. The only important change I see is to make them vegan, so my friends, that’s what I’ve done. Now everyone can enjoy these Simple Vegan Rock Cakes.
Let’s jump into todays recipe so you can have the smell of these coming from your oven in a short matter of time.
Rock cakes are a funny biscuit because one could only assume that the texture of them are like rocks- hard and dense. But they’re far from that! They get there name from their appearance and crispy shell, however when you bite into them they’re moist, fluffy and lightly spiced for some extra flavour. My goodness are they good!
I’ve made this recipe as simple as possible for everyones benefit. These Simple Vegan Rock Cakes require all of 7 ingredients and one bowl. Easy! Mix all the dry ingredients together, rub in the vegan butter, stir in the sultanas, add the milk, cook, eat.
Baking tips for rubbing butter into flour-
We do this to distribute the fat evenly into the flour so that the butter is finely coated in it, giving the rock cake a lighter texture when cooked. To do this you want to use your fingertips (can’t stress enough to only use only your fingertips and not your palms) to gently rub the butter into the flour until the mixture resembles wet sand or breadcrumbs. Do not use your palms as the heat from them will melt the butter. Try to keep them clean from any mixture!
These Simple Vegan Rock Cakes are great recipe for any baker to make, beginner to advance. And they’re even better to have stashed up in your cupboard for when you want something sweet to snack on. If you don’t own or can’t find Natvia (a calorie free sweetener, you can use normal caster sugar or try coconut sugar).
And remember I love seeing all of your creations so make sure you tag me, @__healthynhappy or #healthynhappybaking in your Instagram photos and leave a comment below!
This is the easiest chocolate cake in the world—perhaps in the universe! You don't even need eggs, butter, or milk, and you probably have all the ingredients on hand. This is one of the best easy cake recipes to rely on in a pinch because nothing needs to be creamed, beaten, or whipped. You literally just stir things together. It tastes like the best dark chocolate sponge cake you have ever eaten. Plus, you really can please all kinds of people with this one. It happens to be vegan, since there are no dairy products in it.
The appeal of the “dump cake" is right there in the name: You just plop everything into a pan, throw it in the oven, and somehow wind up with a super-easy, fruit-forward crowd-pleaser of a dessert. The recipe Epi developed revolves around fresh and frozen fruit and our equally easy Homemade Yellow Cake Mix, but you're welcome to use store-bought if you prefer.
These soft, tender cakes are a cross between a pancake and a baking powder biscuit, with elements of cookies and muffins thrown in for good measure. Sturdy enough to be eaten out of hand, they can be served plain sprinkled with sugar (or cinnamon-sugar, our favorite) or spread with butter, and gilded with sugar or jam. In addition, they're excellent the next day, warmed in the toaster as you'd warm toaster cakes.
Native to Wales, as their name suggests, our version of these griddle cakes is slightly sweeter than the original, but in all other respects a fairly close match. Welsh Cakes are the perfect breakfast on the feast day of their native country's patron saint, St. David — celebrated each year on March 1.
- 3 cups (361g) King Arthur Unbleached All-Purpose Flour or 3 cups (340g) King Arthur Unbleached Self-Rising Flour*
- 1 cup (198g) granulated sugar
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon nutmeg
- 16 tablespoons (227g) unsalted butter, cold, cut into pats or diced
- 3/4 to 1 cup (113g to 152g) currants
- 2 large eggs, beaten with enough milk to yield 3/4 cup liquid
In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
Work in the butter until the mixture is fairly evenly crumbly a few larger pieces of butter can remain.
Add the milk/egg mixture, mixing until everything is moistened.
Perfect your technique
Turn the sticky dough out onto a well-floured work surface, and divide it in half. Shape each half into a thick, 4" to 5" disc. Cover one of the discs with plastic, and refrigerate. Leave the other on the floured work surface.
Roll the soft dough into a 9 1/2" circle it should be about 1/4" thick. Be sure to lift up the dough and flour underneath it as you roll, so it doesn't stick.
Using a 2 1/2" to 3 1/2" biscuit or other round cutter, cut the dough into circles. Gather and re-roll the scraps, cutting until you've used all the dough.
Heat an ungreased skillet over low-medium heat an electric frying pan or skillet, set at 325°F, works well here.
Dry-fry the cakes (no grease) for about 2 1/2 minutes on each side, until they're golden brown and cooked all the way through. It's best to fry one sample cake first, to see if your pan is the right temperature.
Transfer the cakes to a rack to cool.
Repeat with the refrigerated dough. Cut the circles, then let them warm at room temperature for about 10 minutes before dry-frying.
Dust the finished cakes with cinnamon-sugar or superfine (castor) sugar or split them, butter, and spread with jam. A pot of tea is the perfect accompaniment.
"The end result of this dump cake recipe has a nice fluffy texture with great taste that isn't too sweet."
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Geode cakes are stunningly decorated layer cakes meant to mimic the famous natural formation of rock and precious and semiprecious stones. Pieces of the finished and frosted cake are cut out, and then the cavity is filled with edible crystals made out of rock candy. Although it might seem like a lot of work, it actually isn't much more than making a layered and frosted cake, especially if you're buying the rock candy and not making it (you could, using isomalt). Use loose rock candy or the classic rock candy on a stick—just remove it from the stick before arranging it on the cake.
To make a realistic geode cake, decide on your favorite color palette for the geode. Start by selecting the main color of the stones—any hue will be beautiful. Purchase either a lighter shade of that same color or white rock candy to help create the ombré effect similar to that of real rock formations. Finally, purchase edible gold dust, gold shimmer sprinkles, or flakes to paint around the edges of the geode formation.
The amount of candy needed depends on how much you'd like to use on the cake and on how many cutouts you want it to have. The best course of action is to place enough candy to cover all the surfaces without crowding them. Rock candy crystals come in bags of one pound or more, so you'll get enough for this three-layer cake when you buy a one-pound bag each of colored and white candy. For easy decoration, we suggest you have at hand an offset spatula and food tweezers to easily frost the cake and place the rock candy in its place.
A simple rock cake
Starting with the basic recipe, you can either keep it plain and stark, perhaps replacing the milk with a little thin cream to make them richer or add dried fruit or nuts, spices, zests or extracts to take the flavour in a bolder direction.
225g plain flour
75g caster sugar, plus extra to finish
2 tsp baking powder
125g unsalted butter, cut into cubes
1 medium egg
About 25ml milk
A good pinch of salt
Plus, optional, any or all of:
175g dried fruit, any sort
1-2 tsp mixed spice or vanilla extract
The finely grated zest of 1 orange or 1 lemon
Have ready one or two baking trays lined with nonstick paper, and heat the oven to 200C (180C fan-assisted)/390F/gas mark 6.
Put the flour, sugar and baking powder in a bowl, add the cubed butter and rub it through evenly. If you like dried fruit and/or spices, add them now, too.
Beat the egg with the milk in a jug or another bowl, along with any flavourings such as extracts or essences that tickle your fancy, then pour the egg mixture into the dry ingredients and mix to a stiffish but spoonable dough – add a dash more milk, if you think it needs it.
Scoop egg-sized dollops of the dough on to the tray, keeping them rough looking, and sprinkle with caster sugar. Bake for 15-20 minutes, until just turning golden-brown.
Easy Geode Cookies
You know how geode wedding cakes are totally trending? Here&rsquos how to pull off the gorgeous edible crystal look at home, no professional baking skills (or wedding day) necessary. We promise everyone will be oohing and aahingover these easy geode cookies.
4 cups confectioners’ sugar
1 teaspoon pure vanilla extract
Gold sanding sugar, for garnishing
10 sticks white rock candy
15 sticks colorful rock candy
1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
2. On a lightly floured surface, roll out the cookie dough to ¼ inch thick. Using a paring knife, cut out random amorphous shapes that are roughly the same size.
3. Transfer the cookies to the baking sheets and bake until lightly golden around the edge, 8 to 10 minutes. Cool completely.
4. In the bowl of an electric mixer fitted with the whip attachment, mix together the confectioners&rsquo sugar, egg whites and vanilla extract until thick but not overly stiff. If needed, add water 1 tablespoon at a time to achieve the correct consistency.
5. Transfer the icing to a piping bag or a resealable plastic bag. Cut a small opening from the tip of the bag (or the corner of the resealable plastic bag).
6. Pipe the icing around the edge of the cookies. Dip the cookies into the gold sugar (it should only adhere to the icing). Let the icing set for 5 minutes.
7. Transfer the rock candy to gallon-size resealable plastic bags (keep each color separate). Hit the candy with a rolling pin to break it up into shards.
8. To finish, pipe more icing inside the gold sugar rings. Apply a ring of white rock candy inside the gold sugar ring, and then fill the center with the colorful rock candy. Let the icing and candy set for 10 minutes before serving.
25 Easy Cake Recipes That Every Home Baker Should Master
Often the easiest desserts&mdashsimple, no-fuss recipes&mdashare the biggest crowd-pleasers. With so many varieties of cake&mdashpound cake, angel food cake, sheet cake, bundt cake, just to name a few&mdashand so many different recipes, you could easily make a new cake every day of the year and still not exhaust the possibilities.
To help navigate the wonderful world of cake baking, we've rounded up 25 classic cakes that you'll want to eat year-round. Start with an all-purpose Simple Layer Cake, seen here, which is perfect for birthdays, dinner parties, or just because. Once you feel confident with this recipe, it's time to try something new. Let your senses be invigorated by the the fresh flavors of a Lemon-Ginger Bundt Cake in spring a Strawberry Cake, which utilizes several pints of the sweet fruit, or a Cherry Sheet Cake are just the thing for summer parties.
As you head into fall, fresh apples and swirling scents of cinnamon and ginger will have you gravitating towards this Spiced Carrot Cake, which stays extra moist thanks to plain yogurt. You'll also like our impressive Apple-Cinnamon Upside-Down Cake and Spicy Pumpkin Bundt Cake. While these flavors combinations are creative twists on classic recipes, moist pound cake recipes like Cinnamon-Raisin Pound Cake with Basic Glaze, Vanilla Pound Cake, and Blueberry-Sour Cream Pound Cake with Lemon Cream, which gets a blue and yellow marble effect from the syrupy berry juices, are also essentials. We had to include a few cake recipes for all you chocolate lovers, too. Everyone will ask for seconds of our devilishly good Chocolate Bundt Cake or our Easy Chocolate Cake. For date night, you can't go wrong with our Chocolate Pudding Cake.
No matter the time of year, these 25 easy cake recipes offer something new for every occasion.