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No sugar rock cakes recipe

No sugar rock cakes recipe


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  • Recipes
  • Dish type
  • Bread
  • Bread rolls and buns
  • Rock cakes

I tweaked a recipe on this site for Moose's rock cakes (great recipe mate) but with no sugar. Great for diabetics with a sweet tooth.

112 people made this

IngredientsMakes: 8 to 10 rock cakes

  • 225g self raising flour
  • 18g Splenda® or equivalent
  • 110g butter, baking fat or margerine
  • 1 egg
  • 110g currants

MethodPrep:15min ›Cook:20min ›Ready in:35min

  1. Preheat oven to 200 C / Gas 6. Line a baking tray with baking parchment.
  2. Mix flour, Splenda® and butter in a bowl until a fine crumble is achieved. Add the egg and currants, and mix into a dough.
  3. Place balls of dough (slightly bigger than a golf ball) onto the baking tray; remember to space them out.
  4. Bake for 20 minutes, or till a nice golden brown. Remove and place on cooling tray.

Tip

Instead of 110g currants you could use 55g currants and 55g dried chopped apricots.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

Brilliant for diabetics...lovely rock cakes-23 Aug 2013

Great cakes very tasty loved them.-13 Apr 2016


Rock Cakes – Wartime Recipes

I have always been hugely interested in the way women lived in the Second World War. Obviously for me a huge part of that interest centres on what they ate at a time when food was rationed and not as plentiful as it is today. They would have had to make do without using a lot of eggs for example or would use “dry eggs”, meagre amounts of butter meant using cheaper fat like lard in recipes and even dripping (yuk). Anyhow this works out very well for me because having got my hands on books featuring recipes used at the time I see that these housewives made excellent use of what they did have and were not shy to improvise and with a little allergy boy around “improvise” should be my middle name.

I am trying a good few of these baking recipes out and I will say I have had a few disasters and a good few successes so far. The first recipe I tried out was Rock Cakes from this book

I will point out that I did use lard in this recipe but having made rock cakes as a child with my mum I can happily say you may just switch this to margarine with no problems. Rock refers to the rugged appearance of the buns and not the texture, these are not heavy at all. Lard does not leave a nasty flavour either trust me these were delicious, those wartime housewives knew their stuff!

Recipes will be in imperial measure as in book, feel free to convert online. I will of course adapt as needed to make “free from”.

  • 8 oz plain flour
  • 3 oz lard (or dairy free margarine)
  • 1 tsp baking powder
  • flavour e.g lemon extract/ vanilla extract/ pinch cinnamon
  • 3 oz sultanas (raisins)
  • 2 oz light brown sugar
  • 3 tbsp apple puree mixed with 1/2 tsp baking powder (to replace 1 egg)
  • pinch salt
  • milk to mix to dough (I used rice milk)

Rub lard into flour until you achieve a “bread crumb” consistency. Then simply add all the other ingredients and mix with a fork until you create a dry paste/dough that is not too wet like so

Dollop lumps of the mixture onto greaseproof paper

Bake for about 12-15 mins until they a lovely and golden.

When I used to make them with my mum I preferred chopped glace cherries instead of raisins but feel free to experiment.


20+ Easy Sugar-Free Dessert Recipes That You Can Make in a Snap

There's chocolate, low-carb, gluten-free, and even keto-friendly options here.

Who said going on a diet means you can't have dessert? After all, some of the sweetest treats of all contain natural sugars that are relatively harmless when enjoyed in moderation. Having a dessert minus any added refined sugar is rather easy if you know what kinds of substitutes to be looking for &mdash or, if you know which fruits and organic syrups can stand up to the challenge of being sweet all on their own.

Fruit is often served as dessert in some form or another, and harnessing it's natural sweetness can be quite simple depending on the variety. Some of our best sugar-free dessert ideas involve fruits like apples, pumpkin (yes, it's a fruit!), coconut, and raspberries, all shining examples of common grocery store finds that are organically sweet compared to their peers. Combined with other au-natural additives, such as honey, these sugar-free dessert recipes are chock full of pantry staples that keep calories low as well.

Some of these treats may also be free of gluten and other triggering allergens, including nuts, which is a boon for those who commonly have to steer clear of desserts. For those attempting the keto diet, you may be surprised to hear there are sugar-free versions that you'd be able to enjoy every once in a while &mdash but be sure to enjoy these in moderation, as saturated fat counts can be quite high.


  • Mixed Fruit - Use a mix of dried fruits such as sultanas, raisins or currants, basically whatever you have in your cupboards.
  • Candied Mixed Peel - If you don't have any mixed peel, chopped glace cherries will make a great alternative. Or replace it with more mixed fruit such as currants.
  • Brown Sugar - Brown sugar always gives a slight nutty toffee flavour, but white sugar or granulated sugar will be fine.

Rock Cakes or Rock Buns are little fruit cakes with a rough surface, they are often eaten on their own.
Scones are smoother and more evenly shaped often without fruit, they are generally eaten sliced in two, and severed with fresh cream and jam.
Scones are often called biscuits outside the UK.

Much like scones, they are best eaten on the day they are made. But will keep for a couple of days if kept in an airtight container.

So-called because of their rough shape, old fashioned Rock Cakes were promoted by the Ministry of Food, during the rationing years of WW2 when eggs and sugar were in short supply.


  • 225g/8oz self-raising flour
  • 75g/2½oz caster sugar
  • 1 tsp baking powder
  • 125g/4½oz unsalted butter, cut into cubes
  • 150g/5½oz dried fruit
  • 1 free-range egg
  • 1 tbsp milk
  • 2 tsp vanilla extract

Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking parchment.

Mix the flour, sugar and baking powder in a bowl and rub in the cubed butter until the mixture looks like breadcrumbs, then mix in the dried fruit.

In a clean bowl, beat the egg and milk together with the vanilla extract.

Add the egg mixture to the dry ingredients and stir with a spoon until the mixture just comes together as a thick, lumpy dough. Add a teaspoon more milk if you need it to make the mixture stick together.

Place golfball-sized spoons of the mixture onto the prepared baking tray. Leave space between them as they will flatten and spread out to double their size during baking.

Bake for 15–20 minutes, until golden-brown. Allow to cool for a couple of minutes, then turn them out onto a wire rack to cool.

Recipe Tips

The texture should be a thick, lumpy dough - don’t be tempted to add too much liquid.


What Makes A Cake A Cake?

The most basic portions of a cake involve:

  • Flour
  • Eggs
  • Sugar
  • Fat (such as butter or margarine)
  • A Liquid (like milk, water, or fruit juice)
  • Yeast or Baking Powder (or some other leavening agent to make it rise)

To replace sugar we will be using certain Sugar Substitutes such as erythritol, stevia, or agave nectar.

If a recipe calls for milk we can replace it with alternate milks (if you are lactose intolerant or are allergic to milk) such as rice milk, almond milk, or soy milk.

Those are the main things most people have problems with.

Some recipes will be gluten free, but I’ll mark those down in the recipe.


Mrs Beeton's widely known 1861 recipe book includes two early recipes for rock cakes. [2] One calls for flour, butter, 'moist sugar', lemon, milk, and baking powder. The other recipe more closely resembles shortbread, as it uses flour, butter, and currants but no leavening agent.

A typical modern recipe for 12 cakes requires about 200 g of flour, 100 g of butter or margarine, 50 g of sugar, 1 beaten egg, 1 teaspoon of baking powder, 2 tablespoons of milk, 150 g of dried fruit such as currants, raisins, candied orange peel, etc., and a pinch of nutmeg and mixed spices. Usually, flour and butter are first mixed until the mixture resembles breadcrumbs then the other ingredients are added to create a stiff dough, which is dropped from a spoon to a baking tray or roughly formed with two forks. The cakes (optionally sprinkled with sugar and cinnamon) are baked for about 15 minutes at 200-220°C, [1] [3] retaining an uneven form and contour.

Variations include the Jamaican rock cake, which is similar, but usually includes grated coconut, and the traditional British rock cake, which contains oatmeal.

Author Agatha Christie mentions rock cakes in her stories and novels, including Three Blind Mice and The Murder at the Vicarage. Detective Alan Grant is offered rock buns in Josephine Tey's novel The Daughter of Time. They are also a common feature in the popular Harry Potter series of books and films for example, Hagrid serves rock cakes to Harry and Ron at tea in Harry Potter and the Philosopher's Stone.

Early in The African Queen, Mr. Allnut (Humphrey Bogart) is offered a rock cake while at tea. Rock cakes are also referred to in an early scene in the 1939 movie, Goodbye Mr. Chips. They are mentioned as an alternative to doughnuts in the 1940 British film Night Train to Munich.

In the Benny Hill song "Ernie (The Fastest Milkman in the West)", Ernie is killed by a rock cake below the heart and a pork pie to the face.

In the British soap opera EastEnders, rock cakes are stocked in the local cafe. Tamwar Masood frequently eats them as an alternative to pastries.

In the British series 'Allo 'Allo, season 7, episode 10, rock cakes are used to feed the British Airmen that are trapped in the sewers under the village. René Artois (Gorden Kaye) and his wife also give rock cakes to the gypsies to get information from them.

In the P. G. Wodehouse novel Sam the Sudden, (1925), Willoughby Braddock warns Kay Derrick against eating rock cakes baked by Clara Lippet, the cook as they are her worst effort. In Wodehouse’s novel Money in the Bank, (1942), character J G Miller tosses unwanted rock cakes into the office across the way when he goes to that office to apologize, he encounters Anne Benedick and her uncle Lord Uffenham, beginning the plot.


How to reduce sugar in cake

We've heard this question on our Baker's Hotline so frequently that we decided we'd best come up with a well-researched answer. So, multiple tests and many cakes later, here's the verdict:

Is it possible to reduce sugar in cake? Absolutely — learn how to get the very best results.

Unlike many other baked goods, the successful cake relies in equal parts on ingredients and technique. While just about any muffin batter can be stirred together, plopped into a pan, and baked to perfection, cakes are more finicky.

Four cake types: Technique is the difference

In fact, professional bakers divide cakes into four distinct types, based on preparation technique: blended, creamed, sponge, and foam.

Blended cake

Blended cake is the most basic: you simply put all of the ingredients into a bowl and stir them together. Old-Fashioned Apple Cake is one example.

Sugar doesn't build volume in these cakes, but simply provides sweetness and moisture. Blended cakes are typically medium- to coarse-textured, and are often baked in a single layer: think sheet cake.

Once you get past this basic cake, though, the plot thickens (as does the batter).

Creamed cake

This type of cake relies on "creaming" (beating together) butter and sugar until they're lightened in color and fluffy. This builds volume and texture these cakes may be high-rising, like our Classic Vanilla Bundt Cake — or denser, like the Brown Sugar Sour Cream Pound Cake pictured above. But they're uniformly fine-textured.

Sponge cake

Another path to the same destination is sponge cake — e.g., Hot Milk Cake — which starts with a well-beaten mixture of eggs and sugar, instead of butter and sugar. Sponge cake tends to be moister than creamed cake, but is otherwise quite similar.

Foam cake

And then there are foam-style cakes — Angel Food Cake, for instance. Egg whites and sugar, beaten to a thick meringue, create cakes whose texture is super-light, but also somewhat dry and "springy:" these cakes won't fall apart at the mere sight of your fork, and thus are great for filling and rolling (think Bûche de Noël).

Reduce sugar in cake: The test

I put my head together with Melanie Wanders, a talented baker who works in our King Arthur Flour Bakery and also teaches at our baking school. After we agreed on a plan, Mel tested three different recipes for each of these four cake genres (blended, creamed, sponge, foam). She used different amounts of sugar in each, as follows:

  • the original recipe
  • the original with a 10% sugar reduction
  • the original with a 25% sugar reduction
  • the original with a 50% sugar reduction

Reduce sugar in cake: The takeaways

Mel's results are surprising to both of us. After years of believing that using the full amount of sugar in a cake recipe is critical to the cake's texture, we can now say — it ain't necessarily so.

Says Mel, "This was a really surprising project for me. I had anticipated to see a lot of height and color difference across mixing methods, but that wasn't the case."

Let's take our data and draw some conclusions that you can put to work with your own favorite cake recipes.

Reduce sugar in any cake by 10% right now

After studying Mel's test results, comprised of a dozen different recipes representing four types of cake, we believe you can reduce the sugar in any cake recipe by 10% without compromising its flavor or texture.

In fact, Mel reports the foam-type cakes are better with a 10% reduction: "I felt that the structure [with a 10% sugar reduction] was best in all three recipes I tested — there was no sinking."

Now, is this successful 10% sugar reduction applicable to every cake recipe in the universe? I can't guarantee that. But I feel confident that you can take your favorite cake recipe, cut the sugar by 10%, and be very happy with the result.

The easiest way to make this 10% reduction? Remove 5 teaspoons from each cup of sugar called for in the recipe.

Reduce sugar in blended cakes by up to 50%

"I found no difference in any of the four sugar levels in blended cakes [original, and 10%, 25%, and 50% reductions] other than how sweet you like things," said Mel. "And for cakes with fruit in them already, I think the baker can decide to use any of the reduction amounts."

The only reservation we have with this blanket endorsement of wholesale sugar reduction is for chocolate cake (e.g., Cake Pan Cake). Cocoa's bitterness demands a certain level of sweetness to keep it palatable. So if you're reducing sugar in chocolate cake, start with 10%, and take it down from there.

Reduce sugar in creamed cakes by up to 25%

Mel prefers a 10% sugar reduction to the original in creamed cakes. However, "To move to a 25% reduction or more would be too much for most bakers, in my opinion," she said, adding that at 25% she had trouble with creaming, and with the batter separating.

Still, if you want to reduce the sugar in your favorite creamed cake recipe by 25%, I urge you to do your own test. I tried a 25% reduction in Brown Sugar Pound Cake (above), and certainly found the cake less sweet. But lowering the original level of sweetness allowed the butter flavor to shine through. And the cake's texture, though a tad drier, was perfectly acceptable.

Don't read the shape of these slices as indicative of how high the cakes rose: they're sliced off the bottom.

Reduce sugar in sponge cakes by up to 25%

We both find that a 25% sugar reduction in sponge cake recipes is perfectly acceptable. As with the creamed cakes, the reduced sweetness allows other flavors to emerge. And their texture is excellent: moist, fine-grained, and high-rising.

Speaking of texture, though, we find sponge cakes tend to suffer when you cut their sugar by 50%. While they're still fine-grained, they don't rise as high, and become unpleasantly rubbery.

At left, angel food cake with 100% of its sugar at right, sugar reduced by 50%. See how the reduced-sugar cake shrank in the pan? It's considerably heavier and shorter than the full-sugar cake.

Reduce sugar in foam cakes by 10%

Baking an angel food cake? Go ahead, reduce the sugar by 10%. Beyond that, though, you risk compromising texture. Says Mel, "Reducing sugar by more than 10% in foam cakes results in texture changes and an egg flavor that's too pronounced for me."

What about baker's percentage?

Savvy bakers understand how to manipulate the ingredients in their favorite recipes using baker's percentage: comparing the weight of each ingredient in a recipe to the weight of the flour.

Example: Your favorite yellow cake recipe calls for 1 1/2 cups (298g) sugar and 2 cups (241g) flour. 298 ÷ 241 = 1.24. The baker's percentage of sugar in this recipe is 124%: not atypical for a cake.

After figuring the baker's percentage of sugar for each of the recipes tested, in all their iterations, I'd suggest that a baker's percentage of sugar between 80% and 125% will yield reliably good results in all types of cake. An exception is foam cake: you should stick with reducing the sugar in these by no more than 10%. For high-rising angel food cakes, that translates to a baker's percentage somewhere north of 200%. For flat foam cakes that'll be rolled up like a jelly roll, keep the baker's percentage around 110%.

Bottom line: Lots of tests lots of data lots of cake!

Honestly, don't be afraid to cut back the sugar in your favorite cake recipes. Start with a simple 10% reduction: 5 teaspoons scooped out of each cup of sugar. If you like the results (and you're not baking an angel food-type cake), remove more sugar the next time. You'll soon discover what works best for you — and your family.

Want more tips for reducing the sugar in your baking? Read these posts:


Super Easy Vanilla Cake Recipe with Oil Instead of Butter

The surface of cakes made with oil is usually better than the surface of cakes made with butter. Oil cakes will in general prepare up loftier with a better and even crumb and will remain tender and moist far longer than cakes made with butter. So for what reason do most cake recipes start with butter? Flavour. Cakes made with butter usually taste better than oil cakes. It’s this feature of butter cakes that has made place in the mind of bakers and other people. But believe us, this isn’t the whole truth. If a cake is baked with fragrant flavors or stacked with carrots and nuts, the flavor distinction that originates from oil or butter is insignificant. What’s more, in some of the cakes, oil can even enhance the flavour and taste ultimately. So, wondering how to bake a cake with oil instead of butter? Well, below we have shared a vanilla sponge cake recipe with oil instead of butter. So, let’s get started with the ingredients and recipe for the delectable cake.

  • ¾ cup sugar (the recipe also works using ⅔ cup sugar)
  • 2 eggs
  • 1 tsp vanilla
  • ⅓ cup vegetable oil
  • ½ cup milk (low fat or whole milk)
  • 1 ¼ cups all purpose flour
  • 1 ¼ tsp baking powder
  • ¼ tsp salt (optional)
  • Preheat the oven to 350 degrees F.
  • Oil a 8 or 9 inch round cake baking container and line it with parchment paper.
  • With an electric blender set on high speed, beat sugar, eggs, and vanilla for around one minute to thicken.
  • On low speed include vegetable oil, milk, all-purpose flour, baking powder, and salt (optional). Blend it well but do not over mix. It will take around 1 minute.
  • Pour the batter into the cake container you prepared earlier. Now bake for around 25 to 30 minutes or until a toothpick inserted in the middle comes out clean or with a few crumbs.
  • Let it cool for around 5 minutes and then invert it on a wire rack to cool totally. You can ice or frost the cake as you like.

So, that was it from our side. Hope you liked the cake recipe. Enjoy the cake with your dear ones at home. If you liked the taste of the cake, you can similarly substitute butter with oil and can add other flavours to make up for the taste. Happy eating! Happy baking!


Tips for Decorating Baby’s First Birthday Cake

Now’s the fun part. Indulge your creative impulses! Here are a few fresh and fun ideas for dressing up your baby’s first birthday cake:

  • Decorate with fresh berries. Cut strawberries, blueberries, raspberries, or blackberries make this cake naturally beautiful.
  • Get a 𔄙” candle, or another themed cake topper. Is your party nautical? Elmo-themed? Unicorns? Dinosaurs? Check Amazon for cake toppers that match your baby’s bash.
  • Add 1-2 teaspoons of corn starch to the whipped cream frosting if you’re assembling your cake ahead. This prevents the frosting from melting and losing its shape while you’re waiting to serve it.
  • Put a dash of dye-free sprinkles onto baby’s cake. We like the pretty pastels of this brand.


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