Cornish rock cakes
Makes: 12
Prep time: 15 minsTotal time: 
Recipe photograph by Tara Fisher
Cornish rock cakes
Saffron was once widely grown in Cornwall, so this recipe combines two traditional ingredients to make a tea-time classic
Makes: 12
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
236Kcal
Fat
8gr
Saturates
5gr
Carbs
37gr
Sugars
18gr
Fibre
1gr
Protein
4gr
Salt
0.3gr
Mitzie Wilson
Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.
Mitzie Wilson
Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.
Ingredients
- a generous pinch of saffron strands
- 75ml milk
- 300g plain flour
- 2 tsp baking powder
- 125g caster sugar
- a pinch of ground cinnamon
- a pinch of ground nutmeg
- zest of 1 orange
- 125g fridge-cold clotted cream
- 100g raisins
- 25g cut mixed peel
- 1 medium egg, beaten
Step by step
Get ahead
Best eaten on the day or can be frozen for up to 1 month.
- Heat the oven to 180°C, fan 160°C, gas 4 and line 2 baking trays with baking paper. Bring the saffron and milk to a simmer in a pan. Set aside to infuse.
- Put the flour, baking powder, sugar and spices in a food processor with the orange zest and a pinch of salt. Dollop the clotted cream into the food processor; pulse to form fine crumbs.
- Tip into a bowl; stir in the raisins and mixed peel. Add the egg and saffron milk; stir to create a craggy dough.
- Dollop 6 spoonfuls onto each tray, leaving room for spreading. Bake for 18-20 minutes until golden; cool.
