Su­gar & spice rock cakes

Easy Cook - - WEEKEND CAKES -

Rock cakes are nicest when eaten on the day they are made. To get ahead, you can pre­pare the dry mix sev­eral days be­fore your fête, bag it and store in the fridge. On the day, stir in the egg and milk, then bake. Makes 10 Prep 15 mins Cook 20-25 mins 200g self-rais­ing flour 1 tsp bak­ing pow­der 1½ tsp mixed spice 100g but­ter 85g light mus­co­v­ado su­gar 100g mixed dried fruit 1 egg, beaten 2 tbsp milk de­mer­ara su­gar, or roughly crushed su­gar cubes, for sprin­kling

1 Heat oven to 180C/160C fan/gas 4. Line a bak­ing sheet with bak­ing parch­ment. Tip the flour, bak­ing pow­der and 1 tsp mixed spice into a bowl. Add the but­ter, cut into small pieces. Rub the but­ter into the flour un­til the mix­ture forms fine crumbs (or do this in the food pro­ces­sor).

2 Stir in the mus­co­v­ado su­gar and fruit, then add the egg and milk. Mix to a fairly firm dough. Spoon 10 rough blobs of mix­ture onto the bak­ing sheet, leav­ing room for a lit­tle spread­ing. Mix to­gether the su­gar and re­main­ing mixed spice and sprin­kle over the cakes. Bake for 20-25 mins un­til golden brown. PER CAKE 211 kcals, fat 9g, sat­u­rates 5g, carbs 29g, su­gars 15g, fi­bre 1g, pro­tein 3g, salt 0.5g

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