Recently this year I have absolutely fallen in love with cooking desserts and as a surprise I baked some rock cakes and wrapped them up in a box as a present for my mum, as they are one of her favorite biscuits. I stumbled across this fabulous recipe by Marian Keyes in her book ‘Saved by Cake’ which I discovered in a picture on Instagram uploaded by Daisy http://nevertoosweetforme.com I highly recommend anyone to go visit her blog and follow her on Instagram and twitter as she has inspired me greatly through my admiration of food. I wanted to share Marian Keyes rock cakes recipe to everyone as I had made them a numerous amount of times and every batch has turned out brilliantly! If you are looking for a cookbook filled with magnificent desserts I suggest you go buy her book as there are a large range of unique recipes and her story for her passion of food is very inspirational to anyone going through a hard time. http://www.mariankeyes.com/Home
I added one extra ingredient to her recipe as I had some dried cranberries in the fridge and decided to also incorporate them into the rock cakes mixture. If you are not a big fan of cranberries then feel free to leave them out. Personally I just think they give that extra fruity flavor and add a nice bright red colour to the biscuits.
Check out my demonstration of how to make Rock Cakes on youtube in the link below:
- 225g self-raising flour
- 1 teaspoon baking powder
- 115g unsalted butter
- 115g sultanas
- 50g mixed peel
- 50g dried cranberries (optional)
- 75g caster sugar
- 1 egg, beaten
- 3 tablespoons milk
- 3 tablespoons demerara sugar (or caster sugar)
- Line a large baking tray with baking paper and preheat the oven to 200 degrees C/400 degrees F/ gas 6.
- Sieve the flour and baking powder into a large bowl, then rub in the butter or use an electric mixer until it resembles breadcrumbs.
- Fold in the sultanas, mixed peel, dried cranberries, sugar and beaten egg, mixing well together, until you have a stiff dough.
- Add the milk to the mixture if the batter is too stiff.
- Using 1-2 tablespoons full of mixture roll into golf-sized mounds into your hands and place each ball onto the baking tray, leaving space for spreading between each one.
- Sprinkle the top of each biscuit with demerara sugar (or caster sugar), then bake for 15 to 20 minutes until the cakes have gone golden brown. Cool on a wire rack and enjoy!
As Julia Childs would say ‘Bon Appetite!’