Bangladeshi Spiced Rock Cakes

Ingredients

In this adaptation, the traditional English rock cakes are transformed into a Bangladeshi delight by incorporating aromatic spices like cardamom, cinnamon, and nutmeg. The use of jaggery, a traditional Bangladeshi sweetener, adds a unique flavor profile to the cakes. Additionally, the inclusion of desiccated coconut and chopped pistachios provides a delightful texture and a touch of nuttiness. We alse have the original recipe for Rock Cakes, so you can check it out.

• 250g (2 cups) all-purpose flour 250g (2 cups) all-purpose flour
• 100g (1/2 cup) unsalted butter, cold and cubed 100g (1/2 cup) unsalted butter, cold and cubed
• 100g (1/2 cup) jaggery, grated 100g (1/2 cup) jaggery, grated
• 1 tsp baking powder 1 tsp baking powder
• 1/2 tsp ground cardamom 1/2 tsp ground cardamom
• 1/2 tsp ground cinnamon 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg 1/4 tsp ground nutmeg
• 50g (1/2 cup) desiccated coconut 50g (1/2 cup) desiccated coconut
• 50g (1/4 cup) chopped pistachios 50g (1/4 cup) chopped pistachios
• 2 eggs, beaten 2 eggs, beaten
• 2-3 tbsp milk 2-3 tbsp milk
• Pinch of salt Pinch of salt

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 9g, 5g
• Carbohydrates (total, sugars): 22g, 10g
• Protein: 3g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
2. 2.
   In a large mixing bowl, combine the flour, baking powder, ground cardamom, ground cinnamon, ground nutmeg, and a pinch of salt.
3. 3.
   Add the cold cubed butter to the dry ingredients and rub it into the flour mixture using your fingertips until it resembles breadcrumbs.
4. 4.
   Stir in the grated jaggery, desiccated coconut, and chopped pistachios.
5. 5.
   Make a well in the center of the mixture and pour in the beaten eggs. Mix well to combine.
6. 6.
   Gradually add the milk, a tablespoon at a time, until the mixture comes together to form a soft dough.
7. 7.
   Using your hands, divide the dough into small portions and shape them into rough rock-like shapes.
8. 8.
   Place the shaped rock cakes onto the prepared baking tray, leaving some space between each cake.
9. 9.
   Bake in the preheated oven for 15-20 minutes, or until the cakes are golden brown and firm to the touch.
10. 10.
    Remove from the oven and allow the rock cakes to cool on a wire rack before serving.

Treat your ingredients with care...

• Jaggery — If jaggery is not available, you can substitute it with an equal amount of brown sugar or coconut sugar.
• Desiccated coconut — Make sure to use unsweetened desiccated coconut for this recipe to balance the sweetness.
• Chopped pistachios — If you have nut allergies, you can omit the pistachios or replace them with chopped dried fruits like raisins or cranberries.

Tips & Tricks

• For a spicier kick, you can add a pinch of ground cloves or ginger powder to the dough.
• If the dough feels too dry, add a little more milk, but be careful not to make it too wet.
• Enjoy these rock cakes warm or at room temperature with a cup of Bangladeshi tea for an authentic experience.
• Store any leftover rock cakes in an airtight container for up to 3 days.

Serving advice

Serve the Bangladeshi Spiced Rock Cakes as a delightful accompaniment to afternoon tea or as a sweet treat during festive occasions. They can be enjoyed on their own or with a dollop of clotted cream or a drizzle of honey for added indulgence.

Presentation advice

Arrange the spiced rock cakes on a decorative platter or cake stand. Dust them with a sprinkle of powdered sugar for an elegant touch. You can also garnish them with a few extra chopped pistachios or a sprinkle of desiccated coconut to enhance their visual appeal.