Rock cakes were one of the first cakes I ever baked, in Domestic Science classes at school. I still make them, and here they seem appropriate as the shape of the finished buns [we called them ‘rock buns’ where I grew up in Yorkshire] resemble the jagged limestone peaks which surround us [below]. When I make them now, I use Mary Berry’s recipe which seems very familiar so it is quite likely that my DS teacher used the same one. They taste just as good in Spain. Even Pablo has been known to eat one with his morning cafelito, and he is not given to eating cakes. 225g self-raising flour
2 tsp baking powder
100g soft margarine
50g granulated sugar
100g mixed fruit [I used 50/50 sultanas/raisins]
50g currants
1 egg
1 tbsp milk
Demerara sugar [I’d run out so used castor]

Pre-heat the oven to 200C/400F/Gas6. Lightly grease two baking trays. Measure the flour and baking powder into a large bowl. Add the margarine, and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and dried fruit. Add the egg and milk, and mix until the mixture is stiff. If it is dry, add a little more milk.

Using two teaspoons [but I found an ice-cream scoop easier and about the right size], shape the mixture into 12 rough mounds. Six on each baking tray. Sprinkle the top of each cake with sugar. Bake for 15 minutes or until the cakes are pale golden brown around the edges.  Remove from the baking tray, and cool on a wire rack. 5 to remember
apropriado/a – appropriate
muy familiar/muy conocido/a – very familiar
el professor/la profesora – teacher
la pasa de uva – raisin
las yemas del dedo – the fingertips

Mary Berry’s ‘Ultimate Cake Book’