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rock cakes

Prep

20 min

Bake

20 mins

Serves

8

Difficulty

Easy
rock cakes

About

These British Classics are ideal for a quick weekday breakfast if you're in a rush; simply grab-and-go!

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Instructions
Ingredients
Reviews
Step 1

Preheat the oven to 190°C/370°F/Gas Mark 5 and grease a large baking sheet.

Step 2

Sift the flours and salt into a mixing bowl, then add the butter, using your fingertips to rub into the flour until you reach the breadcrumb stage.

Step 3

Add the Tate & Lyle Light Soft Brown Sugar, raisins and orange zest and mix with your fingers again.

Step 4

Add the egg and mix again with your hands. Now divide the mixture into eight roughly rolled balls - keep them knobbly or they won't be rock cakes - then place on the baking sheet.

Step 5

Bake in the oven for 15 to 20 minutes. Leave to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Ingredients – 8 items

Serving

1

Flour

Self raising flour

100g
Flour

Wholemeal self-raising flour

100g
Salt-table

Pinch of salt

Butter

Unsalted butter

cut into cubes

100g
Fairtrade Light Brown Soft

Tate & Lyle Fairtrade Pure Cane Soft Light Brown Sugar

75g
Raisins

Raisins

175g
Orange

Orange

zest only

1
Eggs

Egg

beaten

1

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Warm, sticky, chewy... is there anything more you'd ever want from a bake!?

Of course not! And that's why Dark Muscovado is so often our secret ingredient, perfect for adding a rich, treacly taste to the most indulgent puds you can think of.
See? Using different sugars really does make a difference...

Brown Sugar contains molasses, which adds moisture to cookies. So the more you add, the softer and chewier they become! And as a bonus, there'll also be a stronger, caramel flavour.

Caster Sugar on the other hand tends to give a crisper texture. They'll be lighter in colour with a more delicate snap and taste much sweeter than a brown sugar cookie. 

And a mix of both? Well, then you'll end up with an amazing cookie that's both chewy and crisp, with a blend of caramel and sweet flavours!

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A nice Mother's Day activity for your little bakers! 

We know all the mums out there will be having a really sweet day. But we thought some homemade Mother's Day cakes might make it even sweeter...

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From its interesting origins to essential secret ingredients, come read our blog to make your next tart tops - link in bio!
Tea and olive oil in a cake... Sounds strange, tastes incredible! 

With a pretty fresh orange topping, this fragrant cake has to be tasted to be believed. A great one to make for Mother's Day later this month... be sure to wash it down with a cup of tea.

Ingredients

2 Large Oranges
225ml Olive Oil
200g Ground Almonds
120g Polenta
1 tsp Baking Powder
3 Large Eggs
200g Tate & Lyle Caster Sugar
Semi Dried Oranges Slices 
Scented Thyme Leaves

Method

Peel one of the oranges removing the pith and chop finely, place in a bowl with the juice, to one side.
Heat the oven to 180c/160c Fan/Gas Mark 4.
Mix the almonds, polenta, baking powder in a bowl.
Whisk the eggs and sugar until pale and fluffy, gradually pour in the olive oil once incorporated fold in the finely chopped orange, mix well and add the dry ingredients.
Pour the cake batter into a greased and lined 23cm round tin. Bake for approx. 55 minutes, use a skewer to test whether the cake is cooked, it should come out clean if it is, if not cook for a further 5-10 minutes.
Cool on a cooling rack.
Slice the other orange finely and place the slices on a baking tray in the oven at 180c fan /Gas mark 6 for 8-10 minutes.
Allow to cool and decorate the cooled cake with the slices and some thyme sprigs.
There's a reason Tate & Lyle is Trusted By The Best. 

Because we're the high-quality cane sugar you can always count on, no matter what the recipe calls for!

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