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Cornish Rock Cakes
Cornish Rock Cakes is a traditional English recipe (originating in Cornwall) for classic fruited rock cake flavoured with saffron and made with clotted cream. The full recipe is presented here and I hope you enjoy this classic English version of: Cornish Rock Cakes.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Additional Time:
(+cooling time)
Makes:
12
Rating: 
Tags : Vegetarian RecipesSpice RecipesBaking RecipesCake RecipesBritish RecipesEnglish RecipesCornish Recipes
This is a Cornish twist on the traditional rock cake or rock bun. What makes it Cornish, of course, is the inclusion of both clotted cream and saffron into the cake mixture.
Ingredients:
generous pinch of saffron strands
75ml milk
300g plain flour
2 tsp baking powder
125g caster sugar
pinch of ground cinnamon
pinch of ground nutmeg
pinch of fine sea salt
finely-grated zest of 1 orange
125g fridge-cold clotted cream
100g raisins
25g mixed peel, chopped
1 medium egg, beaten
Method:
Pre-heat your oven to 180°C (160°C fan/355°F/Gas Mark 4). Line two baking trays with baking parchment.
Combine the milk and saffron in a small pan and bring to a simmer. Take off the heat and set aside to infuse.
Sift together the flour, baking powder, salt and spices into a bowl then stir in the sugar and orange zest.
Add the clotted cream and rub into the flour until the mixture resembles fine crumbs.
Now stir in the raisins and chopped mixed peel. Form a well in the centre and add the egg and cooled saffron milk. Stir everything together to create a lumpy dough.
Take heaped tablespoons of the mixture and drop 6 on each baking tray, leaving room between them for spreading.
Transfer to your pre-heated oven and bake for 18-20 minutes, until firm and golden. Remove from the oven, transfer to a wire rack and allow to cool.
Serve just warm with clotted cream. These need to be served on the day they are baked, though they can be frozen for up to four months.
