Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to make a special dish, nuts about rock cakes. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
You don't need anything on them or with them, they stand alone as a delicious little cake, full of flavour and, as my memory serves me, satisfying. Traditional recipes has mixed spices and mixed fruit & peel. My own version has just raisins, a small amount of nutmeg, a. My take on the classic Rock Cake - I call it 'Nuts About Rock Cakes' Recipe at www.thebattlingbaker.com/nuts-about-rock-cakes Please "Like" & Subscribe to.
Nuts About Rock Cakes is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Nuts About Rock Cakes is something that I have loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can have nuts about rock cakes using 13 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Nuts About Rock Cakes:
- Get 350 g plain flour
- Prepare 2 teaspoons baking powder
- Take 1/4 teaspoon salt
- Get 175 g light brown soft sugar
- Get 1/4 teaspoon nutmeg
- Make ready 1 1/2 teaspoons ground cinnamon
- Prepare 75 g raisins
- Get 12 glace cherries, chopped
- Make ready 30 g chopped mixed nuts
- Get 175 g Stork® margarine or unsalted butter
- Take 1 large egg
- Get 1-2 tablespoons milk, as needed
- Get Demerara sugar to sprinkle
A rock cake, also called a rock bun, is a small cake with a rough surface resembling a rock. They were promoted by the Ministry of Food during the Second World War since they require fewer eggs and less sugar than ordinary cakes, an important savings in a time of strict rationing. Rock cakes are a light, crumbly tea-time favourite. Eat while they are still warm from the oven.
Instructions to make Nuts About Rock Cakes:
- Preheat oven to 190 C / Gas 5. Line a baking tray with non stick greaseproof paper.
- Sift flour, baking powder and salt into a large mixing bowl. Add in the sugar, nutmeg and cinnamon and stir thoroughly ensuring that any lumps of sugar are broken up.
- Add the egg and stir. This will bind the ingredients and start to form a stiff mixture. You will need to add 1 tablespoon of milk. You’ll need to judge whether you need to add a second. If it’s too stiff you won’t be able to “fork” it onto the baking sheet so let that be your guide.
- Get a good forkful of the mixture and “plonk” it onto the baking tray, spacing them out. Allow about 3 to 4cm between each one. You should be able to get 12 rock cakes out of this mixture. You don’t need uniformity of shape, a spikey mound is fine. Sprinkle a little demerara sugar on each to give a crunchy topping.
- Bake in the centre of your oven until golden brown, 20 to 25 minutes. Remove and transfer to wire rack to cool completely.
- These will keep in a cake tin for 2 to 3 days. They won’t last that long!
- Ready to serve and ENJOY!
Rock cakes are a light, crumbly tea-time favourite. Eat while they are still warm from the oven. So easy to make and lots of fun too! Rock cakes are a light, crumbly tea-time favourite. Loaded Chocolate Chip Cookie Cake Recipe.
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