It’s Monday again so I’m trying out another recipe from the Wizarding World! Last week I made Kreacher’s French Onion Soup*, so today I wanted to try something sweet instead.
* with a side of Feelings.
I bet you Harry Potter re-readers remember these cakes. They are mentioned three times during the series (I did my research) including one time when Harry felt his teeth cracking after biting one.
Yeah, Hagrid’s cooking was not exactly good, but I bet he cooked with love! He was always so happy to have visitors, so I’m glad that Harry, Ron and Hermione were kind enough to pretend his food didn’t scare them.
Besides, Hagrid probably didn’t notice his rock cakes were literally rock-hard. Having a half-giant’s jaw and all.
“I’m starving,” said Harry, once the door had closed behind them and they were hurrying through the dark and deserted grounds; he had abandoned the rock cake after an ominous cracking noise from one of his back teeth. – Harry Potter and the Half-Blood Prince, Chapter 11
Anyway, what he lacks in cooking skills, he makes up in heart. And because I like my teeth the way they are, I’m not going to replicate Hagrid’s rock-hard cakes, but the normal, eatable version.
Ingredients: (for 12 small cakes)**
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 8 tablespoons butter
- 1 large egg
- 1/3 cup whole milk
- 1 cup raisins
** *From The Unofficial Harry Potter Cookbook by Dinah Buchholz ©2010 Adams Media.
I actually made a little dance because I had all the ingredients in my kitchen! I love it when I already have everything a recipe calls for. It means I can easily replicate it the moment I crave it again.
I decided to cut all the ingredients in half to make only 6 cakes because I was pretty sure I was going to eat all the cakes I made the same day (and I did).
Basically, I poured everything into a bowl and mixed it. First the dry ingredients, then the rest.***
*** I’m not disclosing the complete recipe because that wouldn’t be fair to the author!
After that I had fun playing with the dough until it reached this wet sand consistency. At the end I added the raisins, which ended up being too many. I would recommend adding half or 3/4 of the raisins in the recipe. (Unless you love raisins more than anything in the world).
Then into the toaster-oven! I didn’t want to use the full-size oven because I was only baking a small batch. I also decided to make the cakes a little smaller than recommended, around the size of a Ferrero chocolate. They ended up perfect! Like some kind of cookie-cake to go with my tea.
I baked them until they browned at the bottom.
THE KITCHEN SMELLED DELICIOUS. And I loved them! These cakes tasted like the ones at my local bakery, though there they don’t add raisins.
Next time I’ll use less raisins and I’ll be careful with the ones at the bottom of my cakes, because some of them got burned a little and tasted kinda funny. Some of the raisins also starting falling off because there were too many! (Not a problem though, I ate them from the plate). I’m excited to make rock cakes again but with chocolate chips.
Overall, I loved these cakes. I’m so happy I found this recipe because now I can make them anytime I want a quick baked treat.
I ate one of these as soon as I got them out of the oven and it was so good, all warm and mushy! But…they were even better when they got cold! I think rock cakes must be at least a little hard to fully enjoy them (not enough to break a teeth though). I really liked the crisp consistency they got after 40 minutes of taking pictures of them ;P
The author of the book noted that to achieve the rock-hard consistency from Hagrid’s cakes, you must bake them and leave them outside for about a week. I wasn’t able to try this because my boyfriend and I ate them all as soon as I took the pictures. SO-GOOD.
I’ll be posting a Wizarding World recipe every Monday!
Some of them will come from this book and others will be my own creations 😀
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