Pumpkin Rock Cakes With a Chai Drizzle
Introducing my recipe for making these delicious pumpkin rock cakes with chai tea icing. A heavenly hybrid between the classic rock cakes and the soft comforting texture of old-fashioned cookies. These yummy treats are filled with a generous amount of mixed dried fruit that adds extra sweetness and chewiness with every bite! What sets these rock cakes apart is the aromatic chai tea icing drizzled with a sprinkle of crunchy pumpkin seeds on top. Indulge in autumnal bliss with these fab pumpkin cakes!
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Chai-Drizzled Rock Cakes with Zesty Fruit Medley and Crunchy Pumpkin Seeds
Indulge in the cozy flavors of fall with these Pumpkin Rock Cakes featuring a fabulous fusion of homemade pumpkin puree and mixed dried fruits with zesty orange peel. Topped with a fragrant chai tea icing and sprinkled with crunchy pumpkin seeds, these rustic treats offer a perfect balance of sweetness and spice, creating a heavenly autumnal experience in every bite! Yummy!
How to Serve These Rock Cakes
Always serve your rock cakes with a cuppa. I highly recommend these teas to perfectly complement the flavors of these delicious mini pumpkin cakes:
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Tips for Making the Best Pumpkin Rock Cakes
Choosing dried fruits: Opt for mixed dried fruits that include orange peel. The hint of citrus from the orange peel will add a zesty, tangy flavor that perfectly complements the pumpkin.
Make your own pumpkin puree: While canned pumpkin puree is convenient, making your own pumpkin puree from fresh pumpkins adds a natural sweetness and depth of flavor.
Use white and brown sugar: Using a mix of both white and brown sugar creates a perfect harmony of flavors. Brown sugar adds a subtle molasses flavor, and white sugar provides a lighter sweetness.
Texture: Rock cakes are known for their rustic and crumbly texture. While the pumpkin puree will give a more smooth textured cake than classic rock cakes, ensure to not overmix the batter. Gently fold the ingredients until just combined.
Spices: I like to use a mix of cinnamon, ginger, and nutmeg. However, you can substitute these spices for an all-in-one pumpkin spice mix.
Baking Time: Keep an eye on the baking time. Rock cakes are meant to have a slightly crunchy exterior and a soft interior. Bake them until they are golden brown on top but still soft and springy to the touch.
Decorating your rock cakes: When preparing the chai tea icing, brew a strong cup of chai tea and let it cool completely before mixing it into the icing sugar. Drizzle using a fork or spoon and sprinkle with pumpkin seeds for added crunch, color and taste.
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How to Make These Pumpkin Rocks Cakes From Scratch
INGREDIENTS (Makes 24-36)
2.5 cups (375g) of all purpose (plain) flour
1 cup (150g) of mixed dried fruit
1/2 cup (50g) of white granulated sugar
1/2 cup (50g) of brown sugar
1 cup (225g) of pumpkin puree
1/2 cup (100g) of butter
2 teaspoons of baking powder
2 teaspoons of vanilla extract
2 teaspoons of ground cinnamon
1 teaspoon of ground ginger
1/2 teaspoon of nutmeg
Pinch of salt
For the Chai Drizzle
1 cup (130g) of powdered (icing) sugar
2-3 teaspoons of masala chai (or 2 tea bags)
1/4 cup (2fl oz) of milk (dairy or plant-based)
Large handful of pumpkin seeds - to decorate
METHOD
Preheat the oven to 350*F/180*C/Gas Mark 4 and line two baking sheets with parchment paper.
Combine the softened butter, white sugar, and brown sugar with a whisk for 2-3 minutes.
Next, add the egg, vanilla extract, and pumpkin puree. Mix with the whisk until well combined.
In a separate bowl, mix together the dry ingredients: the flour, baking powder, cinnamon, ginger, nutmeg, and a pinch of salt.
Sift the dry ingredients into the wet ingredients, and fold in using a spatula.
Lastly, mix in the dried fruit and combine to a smooth but sticky dough.
Roughly dollop 24-36 portions of the dough onto your baking sheet using a tablespoon. Sprinkle a little granulated sugar on top (optional).
Place in the oven for around 18-22 minutes until golden brown on top and springy to the touch. Larger cakes may need slightly longer in the oven.
Allow your rock cakes to cool while you make the chai icing: Infuse your chai tea into hot milk and allow to infuse for 10-15 minutes before straining the leaves or removing the tea bags, set aside to cool. Mix together the icing sugar and chai infused milk and using a spatula combine until no lumps remain. Add more icing sugar or less chai tea for a thicker glaze.
Drizzle the chai icing over your rock cakes and sprinkle on the pumpkin seeds.
Serve with a tea latte or other delicious hot tea. Enjoy!
Store your pumpkin rock cakes in an airtight container for up to 4 days. You can freeze them for up to 6 months and defrost them when needed.
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