Maybe you had to be a certain age to have grown up with them but even though there are no shops dedicated to it nor cookbooks singing its praises, the humble Rock Cake has survived. Ever since it was first made as a wartime treat in Great Britain (due to the lesser quantities of eggs required, a luxury during rationing), we have been able to buy these from almost every suburban cake store, some supermarkets and the odd patisserie.
Although this is the case, the quality of them differs from baker to baker and I have bought some truly disappointing ones. The best that I could find came from a patisserie but paying $4.50 for something the size of a flattened cupcake made my blood boil. After indulging a few times, I said to myself, they can't be that hard to make so I took up the challenge!
I searched the internet and found a recipe on taste.com.au that was originally sourced from Delicious Magazine's Valli Little. Hers is an orange flavoured one and there are many variations from pear & sultana to cinnamon & choc chip but to me a lemony rock cake, spread with good quality butter accompanying a cup of tea is the ultimate afternoon treat. I also don't like sultanas much so I substituted currants and was very happy with the result.
So here are my Rock Cake Jewels!
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