Elana's Pantry Forums » ingredients

1. 

   markds1978
   Member

   Hi, I was wondering if any kind soul/s could lend a hand. I have a recipe for rock cakes that I have absolutely loved since I was a kid. But as it now turns out I have type 2 diabetes I can no longer eat them :-( I would like to be able to convert this recipe into an equally tasty version using almond flour. How would you do this? I made 1 batch today but I was pretty much making up as I went along, it came out too buttery and the texture is awful, dry and crumbly on the outside and almost not cooked in the middle, I didn't use any baking soda which might have something to do with it but I don't really know, as I am far from competent with baking stuff. I will put the recipe below (along with my first attempt amounts in brackets) and wait to see if anyone can help me out :-)

   Rock cakes:

   8oz/225g self-raising flour (I tried using 350g of almond flour in my first attempt)
   pinch of salt
   half teaspoon ground mixed spice
   half teaspoon ground cinnamon
   4oz/100g butter (I kept this amount the same but it felt waaaaay to buttery when mixing)
   4oz/100g caster sugar (I substituted this with 15g canderel and sweetness is fine, although could probably do with slightly less)
   4oz/100g sultanas (knocked down to 60g because of sultanas being too sugary)
   1oz/25g chopped mixed peel
   1 large egg
   some milk if needed

   bake on 400F/200C/gas mark 6 for 15-20mins (I cooked mine on 175C for 25mins)

   method:

   sift flour with salt, cinnamon, mixed spice then rub in the butter. add the sugar, sultanas and mixed peel (traditionally it should be a dryish mix, but by now my version was extremely buttery and gooey). Beat the egg and pour into mixture and mix to stiff consistency. grease tray and drop the mixture in smallish rocky heaps... that's it

   Thanks
   Mark

   Posted 2 months ago #
2. 

   bakingfool
   Member

   I'm not a chef, just try converting my own recipes when I can, so thought I'd give a hand. Feel free to ignore any and all.

   I've never tried to convert metric to American cups, but if I've got it figured out correctly, the original recipe calls for 1 1/2 c. self rising flour(I came up with 337.5 gms from 8 oz.)? If so, that is the amount of almond flour I would use, plus 1/2 tsp. baking powder. I've found that with nut flours you can get away with less because there is no gluten to be risen and to much can cause bitterness.

   For the butter, and since the recipe calls for milk if needed, I am assuming you use dairy, I would use half butter and half Philly cream cheese. The cream cheese gives you the fat needed but without it turning/being as liquid-y when heated. It just seems to work in cookies really well for me, though it does make them crispy unless using a liquid sweetener, like honey. I don't know the texture you are looking for here, and am not sure you would find the exact texture using an alternative flour anyway. Would not use any milk.

   For the method have the butter and cream cheese at room temp. Cream the butter and cream cheese. Then add the egg and sugar, blend well. Add the mixed dry ingredients. Watch closely as 15-20 minutes might be to long. Would probably check at 10 minutes.

   Hope this has been of some help and my figures are not totally off.

   Posted 2 months ago #

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