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Apple and sultana rock cakes

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These are quick and easy to make and packed with wholegrain fibre filling, for a nutritious and tasty treat. They’re also great fun to make with children.
Serves
12
Prep
10 minutes
Cook
20 minutes
Each 68g serving contains (excludes serving suggestion)
KCal
184
Carbs
27.80g
Fibre
3.10g
Protein
3.90g
Fat
5.60g
Saturates
0.50g
Sugars
11.20g
Salt
0.10g
Ingredients
Ingredients
1 tsp rapeseed oil, for greasing
300g wholemeal flour
1 heaped tsp baking powder
1 tsp cinnamon
1 banana
1 medium egg
50g caster sugar
75ml rapeseed oil
1 tsp vanilla extract
1 apple cored, not peeled and finely chopped
75g sultanas
Method
  1. Preheat the oven to 180°C/gas 4 and lightly grease a large baking sheet with the rapeseed oil.
  2. In a bowl, mix the flour, baking powder and cinnamon together.
  3. In another bowl, mash the banana with a fork, add the egg and beat well. Mix in the sugar, oil, vanilla extract and 50ml water.
  4. Gradually fold the dry ingredients into the banana and egg mixture, then fold in the sultanas and apple.
  5. Pile the mixture into 12 small irregular heaps on the greased baking sheet, using a fork to create lots of little spikes.
  6. Bake for 18-22 minutes then remove from the oven and allow to cool on a wire rack.
Chefs tips
  • These are best eaten when still warm but can be stored in an airtight container for 2-3 days.
  • You could add other spices – try ground mixed spice, ginger, nutmeg or cardamom in place of the cinnamon.
  • Adding banana means you use less sugar and fat, whilst boosting the nutrients.
  • Freeze in freezer bags, wrapped in foil or greaseproof paper, for up to three months. 
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