Rock Cakes were a frequent teatime treat during the Second World War as rations dictated the need to use less sugar and eggs! Still popular now, these come out beautifully when baked in a wood fired oven.
- 225g Plain Flour
- 2tsp Baking Powder
- Pinch of salt
- 1tsp Mixed Spice
- 85g Butter, diced
- 85g Castor Sugar
- 85g Sultanas or Raisins
- 1 Egg
- 20g Milk
- Demerara sugar for dusting
Firstly fire up your wood fired oven to its optimum temperature, then leave to cool until your oven reaches the ideal baking temperature of 200°c.
Put the flour, baking powder, salt and mixed spice in a bowl. Add in the diced butter and rub with your fingertips until a breadcrumb consistency is achieved. Add the sugar and sultanas to the mix.
Next, lightly beat the egg with the milk, add to the mix and incorporate with a fork.
You can now start dividing the mix into 8-10 balls, and put on a baking tray. Rough the cakes up with a fork, and sprinkle with the Demerara sugar.
Bake in your wood fired oven for 10-12 minutes until your rock cakes turn a lovely golden brown colour. Put the rock cakes on a wire rack to cool for 5 minutes and then serve.
Are you interested in our wood fired ovens? Head over to our product pages for more information.