ROCK CAKES

An unexpected but a very welcome spell of rains in the last week lifted the spirits and magically transformed the dry parched landscape to a verdant green with all variety of vegetation showing up in every inch of the Earth. Rain is an elixir, a magical potion. It infuses a new life in plants, creatures and humans alike. With rain lilies popping out merrily and football lilies rising from their slumber albeit early, the nature resembles a canvass splashed with myriad colour. All the woes inflicted by the unforgiving summer heat have been washed away.

Mildly sweet and delicious!

Mild drizzle, cool breeze and a lovely book with wonderful recipes had to result in something delicious, comforting with a cup of piping hot strong milky coffee that we’ve begun to enjoy lately and the obvious choice was Rock Cakes with cinnamon, almonds and figs.  

ROCK CAKES

Ingredients

2 cups all purpose flour

90 gm butter

1/3 cup powdered sugar

1 egg lightly beaten

½ cup milk

¾ cup chopped figs 

¼ cup chopped almonds

½ teaspoon cinnamon powder

2 teaspoons baking powder

½ teaspoon salt

Method

Preheat oven to 200 degrees C. Grease a baking tray

Sift all purpose flour, cinnamon, baking powder, sugar and salt.

Rub in butter.

Add figs and almond. Add milk and egg. Stir to mix evenly. Do not over mix.

Drop rounded tablespoons of mixture about 5cm apart onto trays. Sprinkle with extra sugar.

Bake for 15 minutes or till rock cakes turn golden from top. Cool on rack.

My Notes- figs in the recipe can also be replaced by raisins or cranberries.

Sending this recipe to Jagruti's event - My Bowl of Snacks