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Rock cakes are a budget-friendly dessert similar to scones, made with self-rising flour, butter, and dried fruit. They are easy to make and have a cookie-like texture. They should be eaten fresh and hot and are a good alternative to sugary desserts.
Often believed to have originated in the UK, rock cakes have a similar appearance to scones and feature the inclusion of dried fruit in the basic recipe. Considered an example of a dessert that requires little in the way of ingredients and not a long cooking time, rock cakes tend to be popular with people on a budget. Rock cakes are ideal for people who are thrifty but still want to enjoy a treat but may not want to go to the time or expense involved in making proper tea cakes.
The ingredients for a rock cake are very simple. Self-rising flour forms the base for the cakes, along with a large amount of softened butter. In some recipes, eggs are also used as part of the liquid in the preparation, although it is more common to use dry skimmed milk and a small amount of water. Baking soda and any combination of nuts round out the elements needed to make rock cakes.
The process for making rock cakes is very simple. All ingredients except the dried fruit are combined and slowly worked into the dough. Once the dough is prepared, dried fruit is introduced into the mixture, slowly worked evenly into the dough. The rock cakes are segmented and rolled onto a baking sheet. The cakes are simmered for about twenty minutes and can be eaten fresh and hot or spread with jam or other butter. As a relatively inexpensive compliment to tea or coffee, rock cakes make a nice change from other desserts that contain lots of sugar or are covered in heavy glazes.
The general texture of rock cakes is an exterior that is no different than that of a freshly baked cookie. The inside is soft and slightly fluffy, but less so than a scone. Rock cakes are served shortly after baking and shouldn’t be made ahead of time, as they tend to harden overnight.
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