Food & Drink Magazine

Yorkshire Rock Cakes

By Mariealicerayner @MarieRynr
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From what I can tell the only difference between Yorkshire Rock Cakes and regular rock cakes is the addition of glace cherries and blanched almonds on top.  Some people call them fat rascals, but they're not fat rascals at all.  These are fat rascals, and as you can clearly see, they are not the same animal at all.
 Yorkshire Rock Cakes
They are very, very different, not only in looks, but also in texture and ingredients.  You can find my fat rascal recipe here.
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These are exceedingly good cakes . . . easy to make . . .  buttery . . .  crumbly . . .
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 Stogged full of dried currants, sultanas (golden raisins), raisins and candied peel . . . with just a touch of mixed spice.  You can find my recipe for mixed spice near the bottom of my right hand side bar.  It's a warm baking spice  . . .  with cinnamon, nutmeg, ground ginger, cloves and ground coriander.  Very nice.
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Topped with blanched marcona almonds and a glace cherry, these make a very moreish treat with a nice cold glass of milk or a hot cuppa.  They make the perfect  Sunday afternoon teatime treat!   If you are feeling especially hedonistic you can split and butter them.   Also very tasty!
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*Yorkshire Rock Cakes*Makes 6 large onesPrintable Recipe 
Somewhere between a bun and scone, these are moreishly delicious.   You will want to enjoy these warm with an ice cold glass of milk or a hot drink.  Rock Cakes are said to be Harry Potter's favorite food. 
150g of plain flour (1 cup + 1 1/2 TBS)150g self raising flour (1 cup plus 1 1/2 TBS)pinch salt1 tsp of baking powder125g of cold unsalted butter, cut into bits (1/2 cup)100g of golden caster sugar (1/2 cup)the finely grated zest of both 1 orange and 1 unwaxed lemon1 tsp mixed spice (see my side bar for the recipe)150g mixed dried fruit (1 cup)(this is a mix of fruit containing sultanas, raisins, currants and mixed peel)1 large free range egg, beaten4 to 5 TBS milk 
To finish:1 free range egg yolk beaten with 1 TBS water6 glace cherries18 blanched marcona almonds
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Preheat the oven to 200*C/400*F/ gas mark 6.  Line a baking tray with baking parchment.  Set aside.
Sift both flours into a large bowl along with the salt and baking powder.  Drop in the cold butter.  Rub the butter into the flour mixture, using a snapping motion with your fingertips, until the mixture resembles fine dry bread crumbs.  Stir in the sugar, citrus zests, mixed spice and dried fruit.  Beat together the egg and 4 TBS of the milk.  Add all at once to the mixture and stir in to form a soft dough.  If you need the additional TBS of milk to do this, then add it now.
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Divide into six equal parts and shape into a ball.  Place each ball onto the prepared baking tray leaving plenty of space in between each.  Gently flatten slightly with the palm of your hand until each are only about 3/4 inch thick.  Brush the top of each with some of the beaten egg yolk/water mix.  Push a glace cherry into the center of each and then place 3 almonds arouond the center decoratively .
Bake for 15 to 20 minutes, until well risen and golden brown.  Remove from the oven.  Leave on the tin for five minutes then scoop off to a wire rack to cool. 
Best served warm from the oven, although they can be frozen and then gently reheated at a later date.  You may also split them and spread them with butter if you are feeling especially hedonistic!
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Traditionally Tasty!  Bon Appetit!

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