Delia Smith Rock Cakes Recipe

This traditional Delia Smith Rock Cakes Recipe is a spiced and crumbly tea-time treat, which uses convenient spreadable butter and sweet mixed dried fruit. It’s a classic British baking staple, ready to enjoy in just 30 minutes.

Delia Smith Rock Cakes Ingredients

• 350g Plain Flour: The base of the dough. Since it is plain flour, the baking powder is essential for the rise.
• 1/4 teaspoon Salt: Enhances the flavor of the spices.
• 2 level teaspoons Baking Powder: Provides the lift to ensure the cakes aren’t heavy like actual rocks.
• 175g Light Brown Sugar: Gives a caramel-like sweetness and a softer crumb than white sugar.
• About 1/4 Nutmeg, freshly grated: Adds a warm, aromatic spice note.
• 1/2 level teaspoon Mixed Spice: Complements the nutmeg and fruit.
• 175g Spreadable Butter: Delia specifically recommends this for ease of mixing and a tender texture.
• 125g Mixed Dried Fruit: Sultanas, currants, and peel provide the classic fruity bite.
• 1 Large Egg: The binding agent.
• 1–2 tablespoons Milk (if needed): Used sparingly to bring the dough together.

How To Make Delia Smith Rock Cakes

1. Preheat and Prep: Pre-heat the oven to 190ºC, gas mark 5. Line a baking sheet with a non-stick liner or parchment paper.
2. Combine Dry Ingredients: In a large bowl, mix the flour, salt, baking powder, and light brown sugar. Use your fingers or a whisk to make sure you get all the little lumps out of the sugar. Add the freshly grated nutmeg and mixed spice.
3. Rub In the Fat: Add the spreadable butter to the flour mixture. Rub it in using your fingertips until the mixture looks like fine breadcrumbs.
4. Add Fruit: Stir in the mixed dried fruit until evenly distributed.
5. Bind the Dough: Break the egg into a separate bowl and whisk it lightly with a fork. Add it to the flour mixture. Stir until the mixture forms a stiff dough.
6. Adjust Consistency: If the dough is too dry to hold together, add a tablespoon of milk (though certainly not more than two). The dough should be firm enough to stand up on its own.
7. Shape: Using two forks, pick up chunks of dough and pile the mixture in irregular spiky heaps on the baking sheet. Do not smooth them down; the rough surface is signature to rock cakes.
8. Bake: Bake near the centre of the oven for 18–20 minutes or until golden brown.
9. Cool: Leave to cool for a minute on the tray to firm up before removing to a wire rack.

Recipe Tips

• The “Spiky” Shape: The name “Rock Cake” comes from their appearance. Use the two-fork method to pull the dough up into rough peaks. These peaks catch the heat and become deliciously crispy while the inside stays soft.
• Dough Stiffness: Ideally, the egg alone should bind the mixture. Only add the milk if absolutely necessary. If the dough is too wet, the cakes will spread flat into cookies rather than standing tall like rocks.
• Spreadable Butter: While block butter is standard for rubbing in, this recipe relies on spreadable butter. It incorporates faster, meaning you are less likely to overwork the dough (which causes toughness).
• Fresh Nutmeg: Grating fresh nutmeg makes a significant difference compared to pre-ground powder. It adds a vibrant, spicy aroma that defines the flavor profile.

What To Serve With Delia Smith Rock Cakes

• Salted Butter: They are delicious split warm and spread with butter.
• Afternoon Tea: Essential for a traditional tea spread.
• Strawberry Jam: Adds a sweet, fruity contrast.
• Clotted Cream: For a decadent twist similar to scones.

How To Store Delia Smith Rock Cakes

• Airtight Tin: Store completely cooled cakes in an airtight tin. They are best eaten within 2-3 days as they tend to soften over time.
• Freezing: You can freeze these cakes for up to 1 month. Thaw at room temperature and warm briefly in the oven to refresh the crisp exterior.

Delia Smith Rock Cakes Nutrition Facts

• Calories: 280 kcal
• Carbohydrates: 45g
• Fat: 10g
• Protein: 4g
• Sugar: 22g

Nutrition information is estimated per cake.

FAQs

Try More Recipes:

• Delia Smith​ British Pancakes Recipe
• Delia Smith Orange Trifle Recipe
• Delia Smith Victoria Sponge All In One​ Recipe