Orange & Currant Rock Cakes


"Crunchy on the outside but delightfully fluffy within. These One- Bowl delectable rock cakes have more of a cakey texture, and are extremely easy to make. If you want them harder, leave them in the oven for longer. For a flavour twist, substitute the orange rind and juice with lemon rind and juice. It's lip-smacking when reheated, and served with a dollop of butter and raspberry jam."
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30 mins servings
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  1. 1. Preheat oven to moderately hot 210degC/190degC gas. Brush a baking tray with melted butter or oil, line base with paper, grease paper.
  2. 2. Sift flour into small mixing bowl; add rind and butter. Using electric beaters, beat mixture for low speed for 2 minutes
  3. 3. Add sugar, currants, combined egg and juice. Beat on high speed for 1 minute or until the mixture are just combined.
  4. 4. Place 2 level tablespoons of mixture together onto prepared tray about 5cm apart. Sprinkle rock cakes with brown sugar. Bake 20 mins until golden brown. Turn onto wire rack to cool. Store in airtight container for up to 2 days.
  5. Serve warm or cool.


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