If you’re looking for a charmingly rustic treat that’s bursting with flavor and texture, then you’re in for a real delight with this Rock Cakes (Rock Buns) Recipe. These golden, crumbly little cakes are packed with sweet currants and zesty candied lemon peel, all wrapped up in a buttery, lightly spiced dough. Perfect for an afternoon tea or a cozy snack, Rock Cakes have an old-world charm that’s just as comforting as they are delicious. Trust me, once you try baking these, they will quickly become a cherished favorite in your baking repertoire.
Ingredients You’ll Need
The beauty of this Rock Cakes (Rock Buns) Recipe is in its simplicity. Each ingredient is carefully chosen to add essential flavors, textures, and that lovely golden color, all working together to make these rock cakes irresistibly tasty.
- 1 1/2 cups all-purpose or pastry flour: Provides the soft, crumbly base of your rock cakes.
- 1/2 cup caster sugar: Finely ground sugar that dissolves quickly, adding just the right sweetness.
- 1 1/2 teaspoons baking powder: Helps lift the cakes, giving them a light texture.
- 1/4 teaspoon mixed spice: Adds warm, subtle depth and complexity to the flavor.
- 1/4 teaspoon salt: Balances sweetness and enhances all the other flavors.
- 10 tablespoons cold butter, diced and chilled: Creates a tender, flaky texture when rubbed into the flour.
- 1 egg: Binds the dough together while contributing richness.
- 2 tablespoons milk: Moistens the mixture just enough to form clumps of dough.
- 1 teaspoon pure vanilla extract: Lifts the aroma with gentle sweetness.
- 1/2 cup dried currants (zante raisins): Provide chewy bursts of natural sweetness.
- 3 tablespoons finely chopped candied lemon peel: Adds a zippy citrus tang and beautiful color flecks.
How to Make Rock Cakes (Rock Buns) Recipe
Step 1: Prep Your Oven and Dry Ingredients
Start by preheating your oven to 350°F (180°C), and line a baking sheet with parchment paper. This simple step sets the stage by ensuring your rock cakes bake evenly and don’t stick. Then, in a large mixing bowl, combine the flour, caster sugar, baking powder, salt, and that fragrant mixed spice. Mixing these dry ingredients thoroughly is key so that every bite of your Rock Cakes (Rock Buns) Recipe has a consistent flavor profile.
Step 2: Incorporate the Butter
Next, add the cold, diced butter into your dry mixture. Using your fingertips, quickly rub the butter into the flour until it resembles coarse breadcrumbs. This is what creates those signature crumbly bits in your rock cakes, giving them texture and a buttery richness. You can also pulse the mixture in a food processor, but be careful not to overdo it, or the texture could become too fine.
Step 3: Add the Wet Ingredients
In a small bowl, lightly beat together the egg, milk, and vanilla extract. Pour this mixture into the flour and butter and stir with a fork until you get a clumpy dough. It should just come together — not too wet or sticky. If it feels dry, add a little extra milk, but sparingly. This step ensures your dough holds its shape without becoming tough.
Step 4: Fold in the Flavor Boosters
Fold in the dried currants and chopped candied lemon peel gently, using your hands if needed. The currants add moist pockets of sweetness, while the lemon peel contributes a fresh, tangy pop. Be careful not to overmix, as that can warm the dough and make it harder to handle. If it gets too warm, pop it in the fridge for about 30 minutes before moving on.
Step 5: Shape and Bake
Divide your dough into six even chunks, about 95-100 grams each. Place them spaced a couple of inches apart on the lined baking sheet. Bake in the middle rack for roughly 20 minutes or until they turn a lovely light golden color. Once done, let them cool for just a couple of minutes until you can handle them comfortably, then hey, dive in while they’re still warm!
How to Serve Rock Cakes (Rock Buns) Recipe
Garnishes
Rock Cakes are naturally pretty as they are, but if you want to elevate your presentation, a light dusting of icing sugar can add a snowy touch that looks festive and feels extra sweet. A small pat of softened butter or a drizzle of honey on warm rock cakes brings out the butteriness and adds a melt-in-your-mouth moment.
Side Dishes
These rock buns pair wonderfully with a classic cup of tea or freshly brewed coffee. They’re perfect alongside clotted cream or strawberry jam for a traditional afternoon tea experience. You can also serve them with a simple fruit salad to balance their richness with fresh, juicy flavors.
Creative Ways to Present
Thinking outside the usual? Try slicing rock cakes in half and toasting them lightly before spreading a dollop of cream cheese and a spoonful of marmalade. Or, crumble them over yogurt and fruit for a crunchy parfait with delightful bursts of currant and lemon. These ideas show just how versatile the Rock Cakes (Rock Buns) Recipe really is.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store your rock cakes in an airtight container at room temperature. They should stay fresh for up to 3 days, maintaining their soft yet lightly crumbly texture.
Freezing
These rock buns freeze beautifully for longer storage. Wrap each cake individually in plastic wrap, then place them in a freezer-safe bag. When needed, thaw at room temperature for a couple of hours or overnight.
Reheating
To bring your rock cakes back to life, warm them gently in a preheated oven at 300°F (150°C) for about 5–7 minutes. This refreshes their crumbly texture and revives the buttery aroma, making them taste freshly baked once again.
FAQs
Can I substitute dried currants with other dried fruits?
Absolutely! Dried raisins, sultanas, or even chopped dried apricots or cranberries make excellent alternatives. Each will bring a slightly different sweetness and texture, so feel free to experiment based on what you like.
What is mixed spice, and can I make it at home?
Mixed spice is a warm blend of spices like cinnamon, nutmeg, and cloves. It’s widely used in British baking to add depth without overpowering the other flavors. You can easily make your own at home by blending these spices in equal parts, which is highly recommended for the best flavor!
Why is the butter kept cold, and what happens if it melts?
Keeping the butter cold ensures that when it’s rubbed into the flour, it creates flaky pockets in the dough. Melted butter will absorb more into the flour, leading to denser, less crumbly rock cakes. Always use chilled butter and work quickly for best results.
Can I make the Rock Cakes (Rock Buns) Recipe vegan?
With some tweaks, yes! You can replace the butter with a plant-based alternative and use a flax egg (ground flaxseed mixed with water) instead of a regular egg. Also, check that your candied peel and sugar are vegan-friendly. The texture might be slightly different but still delicious.
How can I make the rock cakes more moist?
If you prefer a moister rock cake, try adding an extra tablespoon of milk or a splash of cream to the dough. Just be careful not to add too much liquid, or the cakes could spread and lose their characteristic shape and texture.
Final Thoughts
There’s something truly special about baking Rock Cakes (Rock Buns) Recipe at home—simple ingredients coming together to create a nostalgic, flavorful treat that everyone will love. Whether you enjoy them straight from the oven or paired with your favorite tea, I hope this recipe brings warmth and joy to your kitchen. Don’t hesitate to give it a try; I promise these little cakes will quickly win a spot on your list of go-to recipes!
Print
Rock Cakes (Rock Buns) Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Baking
- Method: Baking
- Cuisine: British
Description
Delight in these traditional British Rock Cakes, a slightly sweet, crumbly treat packed with dried currants and candied lemon peel. Perfect for teatime, these rock buns are easy to make with simple ingredients and have a lovely spiced flavor from mixed spice. They bake up golden and rustic, ideal for serving warm with butter or jam.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour or pastry flour
- 1/2 cup caster sugar (make your own by pulsing regular granulated sugar in a blender until finely ground)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon mixed spice (homemade mixed spice highly recommended)
- 1/4 teaspoon salt
Wet Ingredients
- 10 tablespoons cold butter, diced and chilled
- 1 egg
- 2 tablespoons milk
- 1 teaspoon pure vanilla extract
Add-ins
- 1/2 cup dried currants (aka zante raisins)
- 3 tablespoons finely chopped candied lemon peel (homemade candied lemon peel very strongly recommended)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Create the Dry Mixture: In a large mixing bowl, combine the flour, caster sugar, baking powder, salt, and mixed spice. Add the cold, diced butter and use your hands to rub the butter into the flour mixture quickly until it resembles coarse breadcrumbs. Alternatively, pulse this mixture briefly in a food processor for the same texture.
- Combine the Wet Ingredients: In a small bowl, whisk together the egg, milk, and pure vanilla extract until well blended.
- Form the Dough: Pour the wet mixture into the dry ingredients. Use a fork to gently stir until the dough starts to come together into clumps. It should not be too wet; if too dry to form dough balls, add a tiny bit more milk. Then, fold in the dried currants and finely chopped candied lemon peel using your hands, being careful not to overwork the dough. If the dough feels too warm, chill it for about 30 minutes before baking.
- Shape the Rock Cakes: Divide the dough into 6 equal portions, each weighing approximately 95-100 grams to ensure uniform baking. Break off chunks and place them on the prepared baking sheet, leaving a couple of inches between each.
- Bake: Place the baking sheet on the middle rack of the preheated oven and bake the rock cakes for about 20 minutes, or until they turn a light golden brown on top.
- Cool and Serve: Remove from the oven and let the rock cakes cool on the baking sheet for a couple of minutes until they’re just warm enough to handle. Serve immediately while still warm for the best taste and texture.
Notes
- Use cold butter to ensure a crumbly, tender texture.
- Caster sugar can be homemade by blending granulated sugar until fine.
- Over-mixing the dough will make the rock cakes tough, so stir gently and just until combined.
- If the dough is too warm, chilling helps keep the shape during baking.
- For best flavor, use homemade mixed spice and candied lemon peel if possible.
- These rock cakes are best enjoyed fresh and slightly warm, with butter or jam.
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