Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, nuts about rock cakes. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Line a baking tray with non stick greaseproof paper. Sift flour, baking powder and salt into a large mixing bowl. In a medium bowl, cream the butter and sugar. Add eggs, one at a time, beating after each.
Nuts About Rock Cakes is one of the most well liked of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Nuts About Rock Cakes is something which I’ve loved my whole life.
To begin with this recipe, we must prepare a few components. You can have nuts about rock cakes using 13 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Nuts About Rock Cakes:
- Get 350 g plain flour
- Make ready 2 teaspoons baking powder
- Prepare 1/4 teaspoon salt
- Make ready 175 g light brown soft sugar
- Get 1/4 teaspoon nutmeg
- Take 1 1/2 teaspoons ground cinnamon
- Make ready 75 g raisins
- Take 12 glace cherries, chopped
- Prepare 30 g chopped mixed nuts
- Make ready 175 g Stork® margarine or unsalted butter
- Get 1 large egg
- Take 1-2 tablespoons milk, as needed
- Make ready Demerara sugar to sprinkle
The following links and any links in the recipe card below are affiliate links. Not so Naughty Cranberry Rock Cakes/Buns for a Healthy Baking Challenge. It's nearly the end of January, and all those promises of eating less after the gargantuan feasts that I indulged in throughout the festive period have flown out of the window like broken New Year's Resolutions - not that I ever make any resolutions, it's pointless and I always feel so despondent when I break them. A rock cake, also called a rock bun, is a small cake with a rough surface resembling a rock.
Steps 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!
It's nearly the end of January, and all those promises of eating less after the gargantuan feasts that I indulged in throughout the festive period have flown out of the window like broken New Year's Resolutions - not that I ever make any resolutions, it's pointless and I always feel so despondent when I break them. 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 (or Rock Buns, depending on your region of choice) are a pretty traditional British teatime treat. They don't require many ingredients and can be as simple or fancy as you like.
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