Indulge your taste buds in the delightful world of rock cakes, a beloved British tea-time treat that we’re giving a modern twist by cooking them in the air fryer. These small, rustic cakes are adorned with sweet dried fruits, offering a crumbly texture that pairs perfectly with your favorite cup of tea or coffee. The beauty of this recipe lies in its simplicity, making it an ideal choice for both novice bakers and little kitchen helpers.
Why You’ll Love This Recipe:
Easy to Make:
This recipe is crafted to be straightforward and easy to follow, catering to beginners and even children interested in the art of baking.
The combination of dried fruits and the sweet, crumbly cake results in a mouthwatering treat that complements your hot beverages.
Tailor this recipe to your liking by experimenting with various dried fruits or nuts to create your own signature rock cakes.
By utilizing the air fryer instead of a conventional oven, we’re infusing a modern touch into this classic recipe, adding a layer of innovation to your kitchen.
Faster Cooking Time:
Harness the speed of the air fryer, ensuring your rock cakes are ready in a fraction of the time compared to traditional baking methods.
How to Make Air Fryer Rock Cakes:
Rub: Begin by combining your self-raising flour and caster sugar in a bowl. Incorporate cold, cubed butter into the mix, rubbing it until the texture resembles breadcrumbs.
Add: Introduce raisins, mixed peel, and an egg into the bowl. Mix thoroughly before adding just enough milk to create a wet dough.
Line: Given the sticky nature of the batter, line your air fryer basket with foil to ease the cooking process.
Spoon: Use a spoon to deposit heaped tablespoons of the rock cake mix onto the foil in the air fryer. Repeat until you have four evenly spaced blobs ready for air frying.
Cook: Air fry your rock cakes for a mere 8 minutes at 180°C/360°F.
Serve: Once the air fryer signals completion, set them aside, ready for serving. Repeat the process until all your rock cakes are baked.
Self-raising flour: Ensures a light texture by containing baking powder.
Pinch of salt: Elevates the flavor profile of the rock cakes.
Sugar: Caster sugar imparts a subtle sweetness.
Butter: Cold, cubed butter creates a crumbly texture. Alternatively, block margarine can be used.
Dried fruit: Raisins or currants provide a fruity flavor and added texture.
Egg: Acts as a binding agent.
Milk: Combined with egg to achieve a soft, moist texture. Whole milk or semi-skimmed milk is suitable.
Preheat: Preheat the air fryer to 180°C (350°F). Either spray the air fryer basket with oil or line it with baking paper to prevent sticking.
Mix Dry Ingredients: In a large mixing bowl, combine self-raising flour, salt, and sugar. Rub in cold cubed butter until the mixture resembles breadcrumbs.
Add Dried Fruit: Stir in the dried fruit until evenly distributed throughout the dough.
Combine Wet Ingredients: Beat the egg in a small bowl, then mix it into the dough. Add milk gradually until you achieve a stiff dough.
Air Fry: Place mounds of dough directly into the air fryer basket and air fry for 8-10 minutes until golden brown. This recipe yields 12 small rock cakes, so you may need to air-fry them in two batches.
Cool: Allow the rock cakes to cool for a few minutes before transferring them to a wire rack.
Use cold butter for a crumbly texture.
Avoid overmixing to prevent tough, dense rock cakes.
Handle the dough lightly when shaping to promote a light texture.
Preheat the air fryer for even cooking.
Line the basket with parchment paper for easy cleanup.
Let the rock cakes cool in the air fryer basket before removing.
Serving Suggestions: Rock cakes are a delightful addition to your British tea-time spread, pairing exceptionally well with tea or coffee.
Introduce chocolate chips for a delicious twist.
Add orange zest or extract for a citrusy flavor.
Incorporate chopped almonds for a nutty crunch.
Substitute raisins with dried cranberries and add white chocolate chips for a festive touch.
Infuse lemon zest and poppy seeds for a tangy, crunchy texture.
Bake them in the oven for 15 minutes at 190°C/375°F.
Store: Once cooled, store rock cakes in an airtight container at room temperature for 3-4 days.
Freeze: Freeze completely cooled rock cakes in a freezer-safe container for up to 3 months. Thaw at room temperature for 1-2 hours.
Plain Flour Substitute: Yes, but add 2.5 teaspoons of baking powder for the rise.
Fruit Alternatives: Stick to dried fruits as fresh ones may make the dough soggy.
Other Dried Fruits: Yes, experiment with currants, cranberries, or chopped apricots.
Vegan Option: Substitute butter with vegan margarine, milk with plant-based milk, and egg with a flax egg.
No Air Fryer: Bake in a preheated oven at 190°C/375°F for 15 minutes until golden brown.