James Martin’s Rock Cakes are a tasty British dessert that can be whipped up in no time and are stuffed with fruit, making them ideal for afternoon tea. They’re ready in 15 minutes, giving them a quick and easy snack option.
Try More James Martin Recipes:
💗 Why You’ll Love This Rock Cakes Recipe:
- Quick and Easy: These rock cakes are simple to prepare and ideal for a last-minute treat.
- Rustic Charm: Their rugged appearance adds character to your tea-time spread.
- Fruity Goodness: Packed with mixed dried fruit, they offer delightful sweetness.
- Perfect Tea Pairing: Ideal with a cup of tea or coffee for a cozy moment.
- Homemade Delight: Savor the satisfaction of homemade baked goods.
❓ What Is Delia Smith’s Rock Cakes Recipe?
Delia Smith’s rock cakes are a famous British tea-time delicacy, made with flour, butter, sugar, mixed dried fruit, an egg, and baking powder, and baked till golden.
📜 James Martin Rock Cakes Ingredients
- 8 ounces (225 grams) self-rising flour
- 1 teaspoon baking powder
- 1/2 cup (110 grams) unsalted butter, at room temperature, cut into pieces
- 1/4 cup (55 grams) sugar
- 1/2 cup (110 grams) mixed dried fruit
- 6 tablespoons (55 grams) currants
- 1 large egg
- 1 to 3 tablespoons milk
- Demerara sugar, for sprinkling, optional
🍪 How To Make James Martin Rock Cakes
- Prepare an oven temperature of 350 degrees Fahrenheit (175 degrees Celsius).
- Prepare two baking sheets by greasing them lightly or lining them with parchment paper.
- In a large bowl, sift together the flour and baking soda.
- Using your fingertips, gently rub in the softened butter until the mixture resembles fine breadcrumbs.
- Mix in the sugar and dry fruit until everything is evenly distributed.
- Fork-whisk the egg and 1 tablespoon of the milk into the well you just made in the mixture.
- Add the dry ingredients to the wet and mix to form a firm dough. Adding milk, one tablespoon at a time, until the dough comes together, if necessary.
- Spread the mixture equally on baking sheets in 12 mounds (each about 1/4 cup in size). Add demerara sugar, if desired.
- Bake for 15 minutes in a preheated oven, or until golden brown and puffed. The rock cakes must be quite solid. Enjoy!
💭 Recipe Tips
- Use Cold Butter: Ensure your butter is cold and cut it into small pieces for a crumbly texture.
- Don’t Overmix: Mix the dough until just combined to avoid tough rock cakes.
- Adjust Fruit Amount: Customize the dried fruit to your preference for sweetness.
- Evenly Sized Cakes: Portion the dough uniformly for consistent baking.
☕ What Goes Well With Rock Cakes?
Delia Smith’s rock cakes mix savory with a hot cup of tea or coffee, fruit salad, caramel sauce, vanilla ice creme, or even strawberry milkshake.
🎚 How To Store Leftover Rock Cakes?
- At Room Temperature: Leftover rock cakes can be preserved for a week at room temperature in a tightly sealed container.
- In The Fridge: Leftover rock cakes can be kept in the fridge for up to 3 days in a zip-top bag.
- In The Freezer: Leftover rock cakes can be frozen for up to 3 months if they are individually wrapped in plastic wrap and placed in a freezer bag. Allow to thaw at room temperature before eating.
🥵 How To Reheat Rock Cakes?
- Oven: Turn the oven temperature up to 350 degrees Fahrenheit then prepare a baking pan with rock cakes and heat them for about 5 minutes.
- Microwave: Arrange rock cakes in a microwave-safe dish and heat them for intervals of 10 to 15 seconds.
FAQs
What’s the difference between rock cakes and a scone?
Rock Cake or Rock Bun dough is stiffer than Scone dough and is handled a bit more, resulting in a crumbly, irregular texture rather than a soft, smooth one.
Why are my rock cakes so dry?
Your rock cakes can become dry if you overmix the batter or don’t add enough milk. The key to their crumbly appearance is a good blend and enough moisture.
Why won’t my rock cakes rise?
Your rock cakes may not rise if your baking powder is old. Fresh baking powder is essential for proper leavening and achieving the desired texture.
Why are my rock cakes rubbery?
Rock cakes can turn rubbery if you over-process the dough. Keep the grainy consistency by using light hands and mixing only until mixed.
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James Martin Rock Cakes Nutrition Facts
Amount Per Serving
- Calories 166.6
- Total Fat 5.6g
- Saturated Fat 1.4g
- Cholesterol 17.7mg
- Sodium 96.9mg
- Potassium 5.0mg
- Total Carbohydrate 26.1g
- Dietary Fiber 1.0g
- Sugars 8.5g
- Protein 2.5g
James Martin Rock Cakes
Description
James Martin’s Rock Cakes are a tasty British dessert that can be whipped up in no time and are stuffed with fruit, making them ideal for afternoon tea. They’re ready in 15 minutes, giving them a quick and easy snack option.
Ingredients
Instructions
- Prepare an oven temperature of 350 degrees Fahrenheit (175 degrees Celsius).
- Prepare two baking sheets by greasing them lightly or lining them with parchment paper.
- In a large bowl, sift together the flour and baking soda.
- Using your fingertips, gently rub in the softened butter until the mixture resembles fine breadcrumbs.
- Mix in the sugar and dry fruit until everything is evenly distributed.
- Fork-whisk the egg and 1 tablespoon of the milk into the well you just made in the mixture.
- Add the dry ingredients to the wet and mix to form a firm dough. Adding milk, one tablespoon at a time, until the dough comes together, if necessary.
- Spread the mixture equally on baking sheets in 12 mounds (each about 1/4 cup in size). Add demerara sugar, if desired.
- Bake for 15 minutes in a preheated oven, or until golden brown and puffed. The rock cakes must be quite solid. Enjoy!
Notes
- Use Cold Butter: Ensure your butter is cold and cut it into small pieces for a crumbly texture.
- Don’t Overmix: Mix the dough until just combined to avoid tough rock cakes.
- Adjust Fruit Amount: Customize the dried fruit to your preference for sweetness.
- Evenly Sized Cakes: Portion the dough uniformly for consistent baking.