Fig and almond rock cakes
Makes: 8
Prep time: 40 minsTotal time: 
Recipe photograph by Maja Smend
Fig and almond rock cakes
Our take on the fat rascal – a fruity Elizabethan bake that’s synonymous today with Bettys Cafe Tea Rooms in Yorkshire, who sells 375,000 a year and have even trademarked the name
Makes: 8
Prep time: 40 minsTotal time: 
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Nutritional information (per serving)
Calories
426Kcal
Fat
21gr
Saturates
11gr
Carbs
49gr
Sugars
20gr
Fibre
4gr
Protein
8gr
Salt
0.8gr
Emily Jonzen
Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes
Emily Jonzen
Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes
Ingredients
- 50g blanched almonds
- 200g self-raising flour
- 100g plain flour
- 1½ tsp ground mixed spice
- 1 tsp baking powder
- 150g cold butter, diced
- 75g golden caster sugar
- finely grated zest of 2 small oranges
- 175g dried figs, finely chopped
- 1 medium egg, beaten, plus 1 extra yolk, beaten, to glaze
- 75ml buttermilk
- softened butter or clotted cream and jam, to serve, optional
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6.Tip half of the almonds into a small baking tin and toast in the oven for 4-5 minutes, until lightly golden. Set aside and once cool, chop quite finely.
- Sift both flours, the mixed spice and baking powder into a large mixing bowl. Add a pinch of salt and the butter and rub in until the mixture resembles breadcrumbs.
- Stir the sugar, zest, most of the chopped figs (save a small handful for the topping) and the chopped almonds into the mixture, until well dispersed. Add the beaten egg and buttermilk and mix to form a soft dough. Add a little more buttermilk if it seems dry.
- Divide the mixture into 8 balls and flatten slightly, so that they are about 2.5cm thick. Transfer to a large, lined baking tray and brush with the beaten egg yolk. Dot 2 or 3 of the reserved almonds on each and then sprinkle over the remaining chopped figs. Bake for 15-20 minutes, until golden and well risen. Transfer to a wire rack to cool. They can be eaten plain or serve spread with butter or lashings of jam and clotted cream if you like. Best eaten on the day of baking, but can be frozen (warm gently to refresh before eating).
