"Finally he slammed down three bucket-sized mugs of mahogany-brown tea in front of them and a plate of his rock cakes. Harry was hungry enough even for Hagrid's cooking, and took one at once." - Harry Potter and the Half-Blood Prince
Hagrid's Rock Cakes, minus the broken teeth
Throughout the Harry Potter books, Hagrid's cooking is something that seems best to be avoided. As described in The Sorcerer's Stone, "The rock cakes almost broke their teeth, but Harry and Ron pretended to be enjoying them." On the contrary, a classic Rock Cake has a consistency somewhat similar to a scone with a crumbly, rock-like outer and a soft, dense center. My version of Hagrid's Rock Cakes includes aromatic cinnamon, nutmeg, cloves, and orange zest and are studded with raisins and currants for a rocky appearance.
A World War II treat updated
Rock cakes were introduced in Great Britain during World War II as a result of strict rationing of food. Traditional rock cakes require fewer eggs and sugar than an ordinary cake, making them a suitable replacement for more elaborate baked goods when these luxuries were sparse. Most rock cakes contain a mix of dried fruits, generally seedless raisins (sultanas), and/or currants in order to obtain their rocky shape. I've added both, but you can feel free to mix the fruit up as you see fit; Dried apricots and blueberries make a great alternative!
What should I serve Hagrid's Rock Cakes with?
Three bucket-sized mugs of mahogany-brown tea (like Hagrid does), of course! These Rock Cakes pair perfectly with a mug of tea or coffee for breakfast or an afternoon snack. They also make a great accompaniment to a Polyjuice Potion Smoothie for breakfast.
What tools do I need to make this recipe?
- A kitchen scale -- or measuring cups (for less precise measurements)
- Measuring spoons
- A food processor
- A medium mixing bowl
- A wooden spoon -- or -- silicone spatula
- A cookie scoop
- A baker's half sheet
- Parchment paper
Are you looking to upgrade to your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.
A note for special diets
I've included a gluten-free option for Hagrid's Rock Cakes below for those who need it. I have only tested these Rock Cakes with Bob's Red Mill Paleo Baking Flour that contains a mix of almond flour, arrowroot starch, organic coconut flour, and tapioca flour. As there is a wide range of differences between gluten-free flour blends, I cannot speak to the results you might get from another gluten-free flour blend.
If you'd like to make gluten-free rock cakes that are also refined sugar-free, I've had good results swapping the recommended ½ cup (100 g) sugar for 4 tablespoon clover honey. However, this honey swap is not as successful for the regular (non-gluten-free) version as the honey ratio does not add enough sweetness to balance the all-purpose flour.
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Hagrid's Paleo Rock Cakes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 18 cakes 1x
- Category: Breads, Butters, and Jams, Breakfast & Brunch
- Cuisine: British
Description
Throughout the Harry Potter books, Hagrid's cooking is something that seems best to be avoided. As described in The Sorcerer's Stone, "The rock cakes almost broke their teeth, but Harry and Ron pretended to be enjoying them." On the contrary, a classic Rock Cake has a consistency somewhat similar to a scone with a crumbly, rock-like outer and a soft, dense center. My version of Hagrid's Rock Cakes include aromatic cinnamon, nutmeg, cloves, and orange zest and are studded with raisins and currants for a rocky appearance.
Ingredients
- 240 g (about 2 cups) all-purpose flour (may swap for 2 cups Bob's Red Mill Paleo Baking Flour if gluten-free)
- 100 g (about ½ cup) granulated sugar (*see notes below for notes on using honey)
- 1 tbsp baking powder
- Zest of 1 orange (about 1 tbsp)
- ½ tsp cinnamon
- ½ tsp nutmeg
- ⅛ tsp cloves
- 4 oz (1 stick) cold unsalted butter, sliced into chunks
- 2 large eggs
- 1 tsp vanilla
- 54 g (about ⅓ cup) seedless raisins
- 54 g (about ⅓ cup) dried currants
Instructions
- Preheat oven to 350 F (180 C). Line a baking sheet with parchment paper and reserve to the side.
- Combine flour, baking powder, sugar, orange zest, nutmeg, cinnamon, and cloves in a food processor.
- Add cold butter to dry mixture and pulse for 30 seconds to break the butter up into smaller chunks.
- Add eggs and vanilla and pulse until just combined. The mixture should look somewhat gravelly.
- Carefully remove the blade from the food processor and add dried fruit to the dough. Mix by hand with a wooden spoon. You can also turn the dough out into a mixing bowl to mix if your prefer.
- Spoon out dough mixture in uneven mounds, about 2 tablespoon per mound. Remember that they are supposed to look like knobbly rocks so there's no need to roll the dough into perfect balls.
- Bake for 20 minutes or until tops are golden. Allow to cool for 10 minutes before handling.
Notes
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
12/15/21 This recipe was updated and may no longer fit specified dietary preferences from previous versions of this post.
For gluten-free diets: I've included a gluten-free option for Hagrid's Rock Cakes below for those who need it. I have only tested these Rock Cakes with Bob's Red Mill Paleo Baking Flour that contains a mix of almond flour, arrowroot starch, organic coconut flour, and tapioca flour. As there is a wide range of differences between gluten-free flour blends, I cannot speak to the results you might get from another gluten-free flour blend.
A note on honey: If you'd like to make gluten-free rock cakes that are also refined sugar-free, I've had good results swapping the recommended ½ cup (100 g) sugar for 4 tablespoon clover honey. However, this honey swap is not as successful for the regular (non-gluten-free) version as the honey ratio does not add enough sweetness to balance the all-purpose flour.
Nutrition
- Serving Size: 1 rock cake
- Calories: 90
- Sugar: 6 g
- Sodium: 12 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Carbohydrates: 13 g
- Protein: 2 g
- Cholesterol: 22 mg
Kim @ Berly's Kitchen says
I have to admit; I never jumped on the Harry Potter bandwagon. That certainly doesn't take away from these cookies. They sound so good, and I bet they'd be gone in less than a day at my house.
Karyl Henry says
Wow, that's so interesting about the history of rock cakes. It's amazing how inventive people are when they have few options. These look delicous
Leslie says
Not gonna lie, I know nothing about Harry Potter, but either way this sounds like fun!
Jennifer says
What a fun Harry Potter inspired recipe! These would be great for a kids' party (or adults, who am I kidding?!)
Marisa Franca says
The rock cakes look delicious -- thank you for the history. It was super interesting. I'm sure that everyone who is on a restricted diet will appreciate having treats that they can enjoy. And it's just as good for people who aren't on restricted diets. They look so yummy I'd love some in the afternoon with coffee.
Ashley @ Big Flavors from a Tiny Kitchen says
This is so much fun!! I just recently started re-reading the Harry Potter series with my 6-year-old. He'd get such a kick out of having these cakes while we read this book when we get to that part of the story 🙂
Whip & Wander says
That would be a really fun thing to pair with the books. I bet he would be so excited!
Veena Azmanov says
My kids love Harry Potter. I've never tried paleo but I think I would like these cookies. Like the name, you choose for them too. Rock Cakes. Saving these for later.
Tammy says
How fun are these?! I love these inspired cakes. Perfect in the morn with some jam...mmm I wish I had one right now 😀
Kelly Anthony says
These look so yummy! I love a good cake 😉
Elaine @ Dishes Delish says
Hehe! I love your Harry Potter series of recipes!! And I adore these rock cakes. I laughed out loud when I read "minus the broken teeth" These look fun and delicious and I can't wait to try them!
Whip & Wander says
Thanks, Elaine! I am a tremendous Harry Potter fan, but sometimes you just need to tweak the recipe in favor of keeping your teeth intact.
Hillary Harper says
Such a fun theme!! I need to have an HP marathon party! 🙂
Mary says
Oh goodness, this couldn't have come at a better time! My kids are GF and DF and we're also in the middle of the Harry Potter series! I'm totally going to surprise them with these cookies this week 🙂 Thanks
Erin @ Platings and Pairings says
I love that this snack is Harry Potter themed! They sound absolutely delicious too!
Juile says
These sounds delicious. Love the fruits in them.
Brittany says
How cute! I love anything with orange flavoring
Pech says
What a fun theme for the month, I think these look a lot better then they initially did in my imagination from the description!
Sara says
These are too fun! I have a Harry Potter fan that would LOVE these little cakes! i love that these are paleo too!
Tisha says
Just love these little ideas for the books!! SO creative and fun!
Claudia Lamascolo says
These are brilliant and creative, I am amazed on how cool this post is. Your did a great job!
georgie says
yay to Harry Potter fans!!!! my mum actually used to make rock cakes when we were kids, they're in Australia too and are really delicious! quite soft despite the name! these look delicious 🙂