So I have to come clean – I might be addicted to Rock Cakes!
Since developing this recipe a few weeks ago, I have lost count of how many times I have cooked (& eaten) them. I just can’t get enough and now I think that I may have passed my addiction onto my husband. At almost 9pm last Wednesday night, while watching the Simpsons, he said, “So I thought I heard something about you making Rock Cakes tonight?”. Less than ½ hour later we were eating freshly baked rock cakes still warm from the oven.
I also discovered that night (when I realised I was out of cornflakes) that without the deliciously chewy addition of the cornflakes, they become drool-worthy sultana biscuits (cookies) and they are still so, so good. I will post the sultana biscuits (cookies) as a separate recipe post one day and I will be using this recipe as a base for all other kinds of biscuits like chocolate chip or macadamia.
Rock Cakes have been around for a long time although I didn’t really eat them very much as a child. I’m not even sure what traditionally goes into a Rock Cake – mixed dried fruit maybe? I don’t think that cornflakes are traditional but I was trying to introduce some crunch which ended up being chewy instead but I really like it.
This is a very quick and easy recipe which is perfect if unexpected visitors drop by, or for people like my husband and I, who have an addiction to feed.
- 175g gluten free self-raising flour
- 50g almond meal
- 130g castor sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- 125g vegan margarine
- ¼ cup almond milk (or your favourite non-dairy milk)
- 130g sultanas
- 50g gluten free cornflakes
- Pre heat your oven to 180°C (355°F).
- Place a sheet of baking paper on one large or 2 medium size baking trays.
- Put flour, almond meal, castor sugar, cinnamon & nutmeg into a medium sized bowl. Stir or whisk well to combine - I usually just use a fork and it works fine.
- In a small bowl, add the sultanas and cornflakes and put to the side.
- Pour milk in a measuring cup.
- Add margarine to the flour mix.
- You are going to have to get your hands into the mixture so at this point I put on disposable gloves. It makes what comes next easier to clean up and it is more hygienic. Rub the margarine into the flour mix using your finger tips. It doesn't have to turn into perfect fine crumbs like when you rub butter into flour but just make sure that you don't have any little piles of flour left in the bowl, it needs to be incorporated well into the margarine.
- Next, with the gloves still on, pour the sultanas and cornflakes into the mixture and then drizzle the milk over the top. Get your hands back in there and mix everything through.
- You can make the rock cakes whatever size you like but I'm a bit greedy so I like mine a good size so I use about a tablespoon worth of mixture for each. Roll mixture into a ball in your hand and place on the tray. Leave a bit of room in between each because they do spread a little bit.
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