These mary berry rock cakes are crispy, perfectly sweet, and filled with a fruity, nutty flavor. Seriously, they’re so addictive!
The best part? You only need a few ingredients and about 15 minutes of preparation to make these delectable rock cakes.
While the traditional rock cakes recipe calls for dried fruit and black currants, my version features chopped grilled almonds, blueberries, mixed spices, and nutmeg.
The nutty notes of almonds pair beautifully with the sweetness of the blueberries and the warmth and complexity of the spices.
If you want to stick to the original humble rock cake, you can simply replace the chopped almonds with dried fruits and the blueberries with black currants. You can also remove the spices, but no need to adjust the quantity of the other ingredients.
I like to serve these cakes with a nice cup of tea or coffee for breakfast or an afternoon snack!
Rock Cakes Mary Berry Recipe
- Prep Time15 min
- Cook Time15 min
- Total Time30 min
How To Make It
Preheat the oven to 425°F. Line baking trays with parchment paper or with oven baking mats.
Preparing The Dough
In a large mixing bowl, combine the flour and the baking powder. Whisk until well combined.
Using your fingers or an electric mixer, cut the butter into the flour mixture until you get a crumbly texture similar to a coarse meal.
Adding The Fruits
Stir in the blueberries, chopped grilled almonds, spices and sugar.
Mix everything together evenly with a wooden or rubber spatula.
Then, add the milk and egg. Stir to form a rough dough.
Use two spoons or an ice cream scoop to shape the dough onto the baking tray forming rough, rock-like shapes.
Bake the rock cakes in the preheated oven for about 15 minutes or until they’re crisp outside and have golden brown edges.
- For a sweeter, kid-friendly version, replace dried fruits with semi-sweet or white chocolate.
- Use cold butter to achieve a crumbly texture. Ensure your butter is cold and not at room temperature by removing it from the fridge at the last minute.
- Be careful not to overmix the butter to avoid tough cakes. You want the cakes to have rock-like shapes but not texture. Use a light hand when combining the butter with the dry ingredients. The same goes for incorporating wet ingredients. Do not overwork the dough, or the cakes will be really tough.
- Leave spaces between the cakes on the baking tray. The rock cakes will spread during baking, so leaving spaces prevents them from expanding and touching each other.
- I used regular almonds that I grilled and chopped myself for this recipe. Using grilled almonds brings a richer and more complex taste and a nice crunchy texture. To grill the almonds, I preheated my oven to 300°F, spread them on a baking sheet, and grilled them for 10-12 minutes. I made sure to watch them from time to time to avoid burning. Then I chopped them with a kitchen knife.
- I also cut the blueberries into small pieces because they were too big compared to the size of the cakes. I find that smaller pieces are easier to eat and chew. You can leave them whole if you don’t mind eating large pieces of fruit.
- On The Countertop: If stored in a plastic airtight container, the cakes will keep fresh for 48 hours.
- In the Fridge: You can also store them for up to one week in the fridge.
- In The Freezer: Rock cakes also freeze well, and will keep up to three months.
- In the oven: To reheat these rock cakes from frozen, I put them in the oven at 425°F for 3 to 4 minutes. This will crisp up the outside, without drying out the inside.
- In the microwave: You can also put them in the microwave. The result will be soggier and less crispy than using the oven.
What To Try Next!
- No-Bake Cookies
- Taco Bell Cinnabon Delights Recipe (Copycat)
- Pioneer Woman Peach Cobbler With Canned Peaches
- Millionaire’s Shortbread Recipe
- Pioneer Woman Apple Crisp Recipe
Have You Tried My Recipe?
What did you think of it? Did it taste as expected? Let me know your feedback in the comments section. ⭐⭐⭐⭐⭐
- 8.3g Fat
- 28.7g Carbs