Birthday Persian Rock Cakes
These little light cakes are a particular favourite of mine. They are quick, supremely easy to make and are very economical. Sprinkle a classically Persian ingredient into classically English cake mix which has stood the test of time and you have an extra special breakfast fit for a birthday or another occasion worth celebrating.
225g self-raising flour
3/4 tsp ground mixed spice
125g vegan margarine, cold from the fridge, diced
3 rounded tbs soft brown sugar
80g tub of pomegranate seeds
2 rounded tsp apple sauce and 1 tbs plant milk, whisked together with a fork
- Preheat the oven to 200C/400F/Gas Mark 6. Grease a baking sheet.
- Sift the flour and mixed spice into a bowl. Rinse your hands in cold water, dry them, then rub the marg into the mixture until you have little breadcrumbs. Try just to use the tips of your fingers because you want to keep the marg as cold as possible.
- Add the sugar, the dried fruit, the pomegranate seeds and the plant milk/apple sauce mixture. Gently stir until everything is just combined, like you would with muffins. If you overmix, you’ll end up with tough cakes.
- Using a tablespoon (serving-spoon size, not the measurement), put 8 rock-like heaps of the mixture onto your baking sheet, making sure you have plenty of room around each cake to allow them to spread.
- Bake for about 12-15 minutes, until browned. Leave to cool on a wire rack. (The pomegranate seeds get startlingly hot).
- Serve with birthday candles stuck into them at odd angles. If you happen to come across these candle holders with tiny garden forks, so much the better to shift rocks.
If you buy the apple sauce, sugar, sultanas and flour at Aldi, and the margarine, milk, mixed spice and pomegranate seeds at ASDA, the bills will total around £4.33, but of course you’ll have plenty left of all the ingredients, excepting the pomegranate seeds. But with a bit of luck you’ll have some of these items at home already!