Gluten-Free Rock Cakes

Gluten-Free Rock Cakes have a soft and tender crumb with a light crisp on the outside. Stuffed with dried fruits they are quick and easy to bake.

Prep Time20

Cook Time20

Total Time40

Course: Afternoon Tea

Cuisine: British

Servings:

Calories: 300kcal

Author: Georgina Hartley

Ingredients

240 g homemade gluten-free flour blend FTL Blend
100 g light brown sugar
½ orange zested
½ teaspoon mixed spice
½ teaspoon salt
1½ teaspoons baking powder
150 g unsalted butter cold and diced small
50 g raisins
50 g glacé cherries diced
25 g dried apricots diced
25 g currants
1 egg medium*

Metric - US Customary

Instructions

Pre-heat the oven to 180°C / 160°C fan assisted / gas mark 4 / 350°F.
Whisk the flour with the sugar, orange zest, mixed spice, baking powder and salt.
Rub in the cold butter with your fingertips until the flour mixture is shaggy.
Stir in the dried fruit.
Whisk in the egg with a fork, then when the mixture begins to come together gather it in your hands and form a cohesive dough.
Split the dough into 9 and portion onto a lined baking tray. You can build the mini dough balls up so they are more cylindrical than actual balls. The dough is quite sticky so the balls won’t be smooth but rough and spiky.
Bake for 20 minutes until golden brown.
Allow the rock cakes to rest for 5 minutes then remove them from the baking tray and cool on a wire rack.

Video

Notes

Egg. The egg used in this recipe are medium size, 60g each including the shell and 50g not including. If you can't get hold of medium eggs I suggest you weigh the amount.

Gluten-Free Flour – FTL Blend: This recipe uses my Homemade Gluten-Free All-Purpose Flour and I don’t recommend substituting. It is a balanced mix of wholegrain and starchy flours, eliminating the need for xanthan gum. The blend includes sweet rice flour, sorghum flour, oat flour, and tapioca flour, providing structure and texture without extra binders. For substitution tips, check the original post for this flour mix.

Dried Fruit. You can use 150g of any dried fruit, but dice any larger pieces like apricots or dates. Dried cranberries, sour cherries or blueberries are also very delicious.

Store. You can store these rock cakes in an airtight container (but preferably tin rather than plastic as it plastic will keep them too moist). Then store the cake in a cool dark place. They will last up to 2 days before they start tasting a little stale. At this point you can freshen them up by 5 minutes in a pre-heated oven.

Freeze. You can freeze the rock cakes successfully for up to 3 months. Store in an airtight container. Don’t forget to label including the date. To enjoy, thaw each one at room temperature for an hour or so. You can freshen them up by 5 minutes in a pre-heated oven.

US customary measurements: These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information: Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 rock cake.

Nutrition