Newzealandrockcakes Recipes

NEW ZEALAND ROCK CAKES

New Zealand Rock Cakes image

Rock cakes are one of the oldest known New Zealand recipes that have been written down. They date back to 1861 and were enjoyed at tea time by the original English settlers.

Provided by threeovens

Categories Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 cup flour
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup sugar
2 tablespoons raisins
2 tablespoons orange marmalade
1 egg, beaten slightly

Steps:

Preheat oven to 425°F Sift flour and salt into a mixing bowl. Mix in butter until crumbly (use clean hands). Add sugar, raisins, and marmalade; mix well (with spoon). Add in egg. Batter should be stiff and "rocky".
The mixture must be stiff, or it will lose shape when baking. Pull off golf ball size chunks of dough and drop on cookie sheet about 1 inch apart. Bake in oven for 15 minutes until lightly browned. Turn bottom side up to cool. Serve with milk or tea.

NEW ZEALAND MOIST CARROT CAKE

New Zealand Moist Carrot cake image

Original recipe from the Food aid cookbook, BBC 1986, Yolanda Couchman, Virginia Water.

Provided by chrishydro

Time 2h

Yield Serves 8

Number Of Ingredients 0

Ingredients

Steps:

Pre-heat over to gas mark 2, 150 C (300 F). You will need one 20cm (8 inch) round cake tin (lined with greaseproof paper) and two mixing bowls.
In the first mixing bowl you place: eggs, oil, vanilla essence, soured cream. Next sieve the sugars into it as well (to avoid lumps).
Into the second bowl you sift the: flour, nutmeg, cinnamon, soda, salt.
Beat the wet ingredients and the sugars together, then fold in the dry ingredients, followed by the carrots and coconut. Mix well to distribute everything evenly, then spoon into the cake tin and bake on the centre shelf for 1 1/2 to 2 hours.
When the cake is cool mix the topping ingredients together and spread thickly all over the top . As an option you can slice the cake in half and spread some of the 'topping' in between the two halves.

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