St Helena Rock Cakes
Little rocky islands bejewelled with moreish fruit sitting proudly at afternoon tea. These simple and delicious little cakes are sure to put a spring in your step and get you Rockin n’ Rollin back to the kitchen for more.
- 450 g Self-raising flour
- 225 g Margarine
- 115 g Granulated Sugar
- 2 L Eggs Beaten
- 150 g Sultanas or Mixed Fruit
- 1 tsp Vanilla Essence
- Preheat the oven at 180 C. Line a baking tray with Greaseproof paper.
- Cream together the margarine and sugar until very soft and smooth.
- Add the sieved flour to the creamed mixture, and using a wooden spoon, combine into a loose crumb.
- Beat the eggs, together with the essence in a separate bowl. Then mix into the dry ingredients.
- Add in the fruit. Using your hands combine until the mixture comes together into a smooth ball.
- Using a tablespoon (or larger if you desire) as a rough measuring guide, shape the mixture into rough balls in your hands.
- Bake till firm and golden for 18-20 minutes at 180 C. Cakes will continue to harden into their distinctive “Rock” crumbly texture as they cool.
Alternative: Coconut rock cakes - add desiccated coconut instead of fruit Our St Helena Rock Cakes is based on a recipe from Wendy Johns from St Pauls. Thank you, Wendy, for sharing with us your years of knowledge, memories and your recipe. Ensuring that the tradition keeps on going for new generations.