Old Fashioned Rock Cakes Infused with Chai Tea
If you're looking for a cozy and comforting treat, these old-fashioned rock cakes infused with chai tea are the perfect option. Made with simple ingredients like flour, sugar, butter, and eggs, these cakes are given an extra dose of flavor with the addition of chai tea leaves and spices like cinnamon, cardamom, and ginger. These chai-infused rock cakes are perfect for enjoying with a cup of tea or coffee on a chilly day. Give them a try and savor the warm, comforting flavors of chai in every bite.
Harry Potter Loves Rock Buns!
Old fashioned rock cakes really are a very British cake to enjoy and although have been around for almost 100 years, they were made super popular by the Harry Potter books. Although in Harry Potter the rock buns are as hard as well… rock!
How to Make These Vegan Friendly
Here, I have adapted my Grandma’s recipe slightly to provide a vegan alternative by using dairy free milk, butter alternative and you can even substitute the egg for a flax egg or egg replacer.
Infusing Chai Tea into Baking
I like to infuse my rock cakes with masala chai instead of the usual required all-spice. The masala chai flavours give these cakes the most amazing taste, just like a creamy chai latte but in the form of yummy cakes!
HOWEVER, you can skip the chai tea bit and make regular rock cakes if you wish. Just leave out the tea, still add half a cup of milk of choice. Also, I would recommend adding a teaspoon of cinnamon and half a teaspoon of ginger so that the cakes still have that aromatic taste and aroma.
Are Rock Cakes Meant to be Hard?
Rock cakes do have a bit of a bad rap for being as hard as rock, hence the name! However, when made in the right way they really don’t have to be inedible. Rock cakes are fairly crumbly, dense and filling but shouldn’t be so solid that they can be used as a weapon (like Harry Potter almost breaks a tooth on a rock bun given by Hagrid!).
Why are Rock Cakes Called Rock Cakes?
Aside from some rock cakes being as hard as rock, they are called this more so because they look like rocks. They shouldn’t actually be as hard as a rock.
Rock Cakes or Scones
Rock cakes are very similar in taste and texture to scones, and both go perfectly with a hot cuppa. Scones are best with clotted cream and jam, whereas rock cakes are a little sweeter and great on their own. Rock cakes are more dense and much easier to make. Scones are more delicate and rolled out into a more perfect shape. I also make these fabulous rock cakes scone hybrids called skinny-fat rascals. These little rascals are Betty’s fat rascals inspired with a few healthier ingredients plus they are infused with masala chai for added flavour!
Perfect Pairings
Nothing pairs better than tea and cake does it? I love a hot cuppa with these rock cakes and I especially love a creamy tea latte. Here are some fab tea recipes that pair perfectly with homemade cakes and bakes:
How to Make Old English Rock Cakes Infused With Chai
Rock cakes, just like drop scones, are incredibly easy and speedy to make. They are the perfect cake to whip up and have baking in the oven when guests are coming over for a cuppa. Plus they will make your house smell amazing.
INGREDIENTS (Serves 12)
4 Heaped Teaspoons of Masala Chai
2 Cups (250g) of Plain/All Purpose Flour
1 Cup (100g) of Brown Sugar
1 Cup (150g) of Raisins/Sultanas/Dried Fruit
1/2 Cup (100g) of Butter/Butter Alternative
1/2 Cup (4fl oz) of Milk/Almond Milk
2 Teaspoons of Baking Powder
1 Egg or Flax Egg*
1 Teaspoon of Vanilla Extract
Pinch of Salt
METHOD
Preheat the oven to 350*F/180*C/Gas Mark 4 and line a baking sheet with parchment paper.
Warm the almond milk/milk, either on the hob or in the microwave. Add the masala chai loose leaf tea and set aside to infuse for 5-7 minutes.
Cut the butter/palm shortening into small cubes. In a food processor or in a mixing bowl, crumb together the flour, baking powder, salt and butter/palm shortening.
Next, add the brown sugar, egg/flax egg, vanilla and chai infused milk. Mix well to combine.
Lastly, mix in the dried fruit and combine to a smooth but sticky dough.
Roughly dollop 12 portions of the dough onto your baking sheet using a tablespoon. Sprinkle a little granulated sugar on top (optional).
Place in the oven for around 20 minutes until golden brown on top.
Always enjoy with a hot cuppa :)
To make a vegan flax egg, combine 1 tablespoon of ground flaxseed with 3 tablespoons of water and let sit to thicken up for 15-20 minutes.
Store in an airtight container for 2-4 days. You can always freeze the left over rock cakes if you can’t manage to get through 12 in a short space of time. Allow to defrost and warm through before serving.
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