Rock Cakes - Makes 8
- 300g gluten free flour
- 150g ground almonds
- 2 heaped tsp gluten free baking powder
- 140g butter or margarine, at room temperature
- 140g caster sugar
- 1 large egg
- 150 ml milk
- 60g currants
- 60g sultanas
- 30g wheat free mixed peel
- Few drops lemon juice
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
Preheat oven to 200°c / 400°f / gas mark 6.
Line a baking tray with greaseproof paper and brush with sunflower oil.
Sieve together the gluten free flour, ground almonds and gluten free baking powder together four times to ensure the baking powder is fully incorporated.
Rub the butter into the flour until it resembles fine breadcrumbs.
Mix in the sugar, currants, sultanas and mixed peel.
Beat the egg into the milk. Pour into the flour and mix until dough just comes together. The dough will be quite sticky.
Use an ice cream scoop or large spoon. Dip into a jug of water to stop the mixture sticking. Scoop mixture and place onto the baking tray leaving space for the rock cake to rise.
Do this with all of the mix making sure to dip the scoop into the jug of water between each scoop of mix as this stops the mix sticking to the scoop.
Brush with beaten egg. Place half a cherry on top of the rock cake and sprinkle with caster sugar.
Bake for 20 to 25 minutes until golden brown.
Eat on the day of making or freeze until needed.
how to make this recipe dairy free...
Use dairy free margarine in place of butter and your choice of dairy free milk in place of milk.
Gem's hints and tips
In all recipes requiring self-raising gluten free flour, I advise sieving the flours together with the gluten free baking powder four times to make sure all the ingredients are evenly distributed.
If you have made a cake that is really heavy with a solid lump of eggy mixture at the bottom one reason could be because the baking powder wasn’t mixed into the flour properly.