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Apple and muesli rock cakes recipe

Apple and muesli rock cakes recipe

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  • Recipes
  • Dish type
  • Cake
  • Loaf cake
  • Fruit loaf

A little diced apple makes these rock cakes moist and fruity. Cooking is not only fun for children but also encourages them to be more aware of the foods they eat.

27 people made this

IngredientsServes: 24

  • 225 g (8 oz) self-raising flour
  • 100 g (3½ oz) unsalted butter, cut into small pieces
  • 55 g (2 oz) light muscovado sugar, plus a little extra to sprinkle
  • 1 tsp ground cinnamon
  • 2 dessert apples, peeled and diced
  • 75 g (2½ oz) sugar-free muesli
  • 1 egg, beaten
  • 4–5 tbsp semi-skimmed milk, as needed

MethodPrep:20min ›Cook:15min ›Ready in:35min

  1. Preheat the oven to 190ºC (375ºF, gas mark 5). Put the flour into a bowl, add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs.
  2. Stir in the sugar, cinnamon, diced apples and muesli. Add the egg and stir it in with enough milk to bind the mixture together roughly.
  3. Drop dessertspoonfuls of the mixture onto 2 greased baking sheets, leaving space around each cake, and sprinkle with a little extra sugar. Bake for 15 minutes or until golden and firm to the touch.
  4. Transfer to a wire rack to cool, and serve warm or cold. The rock cakes can be kept in an airtight tin for up to 2 days.

Some more ideas

Replace the muesli with a mixture of 3 tbsp rolled oats, 2 tbsp sesame or sunflower seeds and 55 g (2 oz) roughly chopped hazelnuts or almonds. * For apple and mincemeat rock cakes, use just 1 peeled and diced dessert apple with 150 g (5½ oz) mincemeat, and substitute 75 g (2½ oz) rolled oats for the muesli. Omit the cinnamon. * For tropical rock cakes, replace the apples, muesli and cinnamon with 50 g (1½ oz) desiccated coconut and 170 g (6 oz) chopped ready-to-eat exotic dried fruits, including pineapple, papaya and mango.

Plus points

Apples are a good source of vitamin C and soluble fibre (in the form of pectin), as well as offering a flavonoid called quercetin, which is thought to have a potent antioxidant effect. * Adding muesli to cakes and bakes is a good way to increase their fibre content. * Children need healthy snacks to boost their energy and nutritional needs, and these little rock cakes are much better than sugar-laden commercial biscuits or salty crisps.

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Reviews & ratingsAverage global rating:(6)

Reviews in English (8)

I put cherry's (last in the pot) and apples with mine used oats instead of musili as I ran out as well lol,but it went down fatalistically, had to cook for around 30 mins but it was simple and easy I'll be doing this again...-04 Sep 2012

Made it healthier.used a large cooking apple,more cinnomon to taste,skimmed milk and wholemeal self-raising flour. Will try chocolate chips next time.-08 Oct 2008

very quick and easy to make and taste good to!-16 Aug 2012

Muesli Cake

Muesli doesn’t just have to be for breakfast, it also works well as an ingredient in baking too.
This muesli cake is sticky, moist, fruity and wonderfully malty. It could be best described as being something like bread pudding and malt loaf.

Could it be considered healthy? Well there’s lots of fibre and a generous amount of linseed meal added for omega 3 oomph.
The cake does not contain any dairy products, so no eggs or butter, in fact no fat at all, just the oil used to grease the tin, so it would be suitable for vegans.


  • 170g muesli
  • 40g linseed meal
  • 170g sultanas
  • 237ml apple juice
  • 170g wholemeal flour
  • 3 tbsp baking powder
  • 113g molasses sugar
  • 2 tbsp malt extract
  • 2 cooking apples, peeled and cored

To download a printable recipe card, just click on the icon.


Preheat the oven to 180C / 350F / Gas 4. Grease and line an 18cm / 7 inch cake tin.

In a large bowl, tip in the sugar, muesli, linseed meal, sultanas, malt extract and apple juice and mix well to combine and leave to soak for 30 minutes.

Then grate the apple into the bowl and mix well.
Sift in the flour and baking powder and stir thoroughly until well mixed together.

Put the cake mixture into the cake tin, smooth over the surface.
Bake in the centre of the oven for 1½ to 2 hours. A skewer inserted into the centre should come out clean when the cake is cooked.

Let the cake cool slightly before removing from the tin and placing on a wire rack to cool completely.

See which foods are in season and at their best using our guide

Rock Cakes

Rock cakes are probably the biggest running joke of the baking world. As a result of their name they are assumed, mainly by children, to be extremely hard and rather inedible. However, there is a reason why they have become both popular and famous throughout the world they are utterly delicious.

In my mind, their rather unappetising name derives from the hardening process which occurs on the outside of the rock cake, as it cools. However, this change is only skin deep, as underneath the initially hard layer lies a light cakey texture, not unlike that found in the common scone.

There are a number of different rock cake recipes flitting about the internet, but only a few get it perfectly right. Many recipes add far too much sugar – these traditional treats shouldn’t be incredibly sweet, otherwise they’d be called rock biscuits.

Strictly speaking the ratio of flour, butter and sugar should be 4:2:1-1.5, respectively. As with any traditional British recipe, there are international flavour variations.

However, the basic recipe should always stay the same, since it creates the perfect consistency of rock cake. After all, the rock cake is defined by its consistency and hardening process.

In fact, anyone found to have messed with the basic ratio of ingredients shall receive a rather sharp blow to the head. However, since my rock cakes adhere to the standard, this blow would not be sufficient to cause any damage or pain. I’ll leave the moral deciphering to you.


• 100g butter, at room temperature

• 75g sugar, golden caster is preferable

• 100g raisins or mixed dried fruit

1. Grease and line two baking trays, heat the oven to 200C/180C(fan). Rub the butter into the flour, salt and baking powder until the mixture resembles breadcrumbs.

2. Tip in the sugar, spices and fruit and combine thoroughly. Finally, mix in the egg and bring it all together into a slightly wet, but firm dough.

3. Separate this dough into 9-10 lumps and place on the baking trays. Work the dough with a fork until each lump resembles a rock one may need to half close one’s eyes to achieve this effect.

4. Bake them for 15 minutes, until slightly browned. Remove from the oven and leave to cool on a wire rack.

Cost: As with most traditional British tea-time treats, these rock cakes are extremely cheap to produce. Indeed, the entire batch should come in at under £1.20 if one is particularly careful.

Oaty goodness

I based these muesli cookies on a tried-and-tested soft oat cookie recipe, but adjusted the proportions to account for all the stuff in muesli that isn’t oats. They were really easy to make – I think Kipper was a little disappointed with just how easy, to be honest.

Once we’d weighed out the ingredients, the mixer did the hard work and then it was dollop dollop dollop and into the oven. By way of consolation though, she did get to lick the beater, so it wasn’t all bad.

Muesli Cookie Recipe

175g muesli (I use Alpen no sugar, but any muesli will do)

1. Pre-heat your oven to 180°C/350°F/Gas 4. Lightly grease a baking tray.

2. Measure all the ingredients, except the muesli, into a large bowl and mix together until well blended and smooth. Stir in the muesli. Spoon dessert spoonfuls of the mixture onto the prepared baking trays, allowing room for expansion.

3. Bake for about 10-15 minutes until golden brown. Cool on a wire rack.

Hope this helps with hungry teenagers!

April 2020 update

Yesterday I rediscovered this easy and tasty muesli cookie recipe. Like many of you, I&rsquom currently staying at home and keeping safe. Popping to the shops for ingredients isn&rsquot something simple any more so what to bake with what&rsquos in the cupboard? No chocolate, vanilla, lemon, etc but I did have dried cranberries, sultanas, porridge oats, brazil nuts and sunflower seeds &ndash enough to make my own muesli and then these delicious cookies.


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If not using salted butter, add 1/2 tsp salt to ingredients list.

Peel skin from lemon, remove as much pith as possible, place peel into TM, blitz speed 10 for a few seconds until desired consistency. Remove what you don't need and freeze.

NOTE: This is not my recipe, it has been copied and adapted it to suit my cooking needs.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.


1. Add butter and brown sugar into the TM bowl and cook for 5 minutes at 80 degrees on speed 1.

2. Add apple puree to the TM bowl and mix on speed 3 for 5 seconds.

3. Add remaining cake ingredients and mix to combine on speed 4 for 30 seconds.

4. 1/2 to 3/4 fill cup cake or pattie cases with the cake mixture.

Crumble Mix

1. Wash and dry Bowl ready for the crumble mixture.

2. Add all crumble ingredients into the clean and dry bowl. Blitz 3 or 4 times on turbo.

3. Sprinkle crumble mixture evenly on top of all of the cup cakes.

4. Bake at 180 degrees for 10 – 15 minutes (mini) and 15-20 minutes (regular size)

Accessories you need

Spatula TM31
  • You can switch the self raising flour to plain flour and 2 teaspoons of baking powder if you prefer.
  • After trying it I think I would add an apple cut into 1/4′s and cored into the crumble mixture to give it that extra burst of apple.
  • ** Apple puree was 3 apples peeled and cored. Blitz on speed 7 for 10 seconds. Add 10g water and cook on Varoma temp 7 minutes. Then puree on speed 9 for 20 seconds

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Traditional Rock Cakes from a 1930s Recipe

Rock cakes are another teatime classic, which I love . These are ideal for a beginner baker and taste a little like mini scones. These can be ru stled up in no time at all and are perfect for a casual afternoon tea. There are recipes for rock cakes in so many of my vintage recipe books, but this one from the 1930s is my favourite. I’ve adapted it a bit to allow for modern measures, ingredients and ovens.

Preheat oven to 230ºc and prepare a greased baking tray.

Sift the flour, baking powder and salt into a large mixing bowl. Rub in the butter with your fingers until the mixture resembles breadcrumbs.

Add the sugar and mix well.

Add the egg, dried fruit and a little milk until it forms a stiff mixture.

Place the mixture in small rough heaps onto the baking tray.

Bake for 10-15 minutes at the top of the oven.

If you try these delicious rock cakes, let me know what you think. I love seeing pictures of your versions of my recipes. I am really enjoying sharing recipes on here again. I have done so much experimenting and baking recently, so watch this space for its more. Also be sure to check out the Baking section of the blog for lots and lots of vintage recipes.

I have a new article in this months Vintage Life magazine. This time I’ve made my own Brownie in a Jar recipe, based on several vintage brownie recipes. Buy your copy of the magazine here.

Recipe Summary

  • 1 1/2 sticks unsalted butter, room temperature, plus more for pan
  • 3 cups white whole-wheat flour, plus more for pan
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon coarse salt
  • 1 3/4 cups sugar
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup buttermilk
  • 3/4 cup muesli (preferably unsweetened)
  • 2 tablespoons honey
  • 2 cups fresh blueberries

Preheat oven to 350 degrees. Butter a 9 1/2-inch tube pan dust with flour. Whisk together flour, baking powder, baking soda, and salt in a bowl. In another bowl, beat butter on medium speed until smooth, about 1 minute. Gradually beat in sugar until mixture is pale and fluffy, about 2 minutes. Add eggs one at a time, beating to combine after each, then beat in vanilla. Add flour mixture in 3 batches, alternating with 2 additions of buttermilk, beating until just combined (do not overmix).

Combine muesli and honey in a small bowl. Spread half of batter in prepared pan. Top evenly with blueberries. Spread remaining batter on top, then crumble muesli mixture over batter, pressing gently to adhere. Bake until a tester inserted in middle comes out clean, about 1 hour, 10 minutes (if cake is browning too quickly, tent with foil). Cool completely, at least 1 1/2 hours, before removing from pan. Cake can be stored at room temperature up to 2 days.

What is Meal Prep Breakfast?

Meal Prep Breakfast is the act of making several breakfast meals in advance, often to be refrigerated—but can also be frozen for a future time. A meal prep breakfast is ready to eat cold or can be reheated in the microwave or toaster oven.

Meal prepping your breakfasts can be a great way for you to enjoy home cooked meals while at the same time avoiding higher priced cafe fare or fast food.

What can I meal prep for breakfast?

Make-ahead breakfasts are a boon to busy home cooks! The list is pretty extensive of what you can meal prep for breakfast.

  • egg casserole
  • egg bites
  • quiche
  • breakfast bowls
  • breakfast sandwiches
  • sausage
  • pancakes
  • waffles
  • French toast
  • scones
  • oatmeal bowls
  • instant oatmeal packets
  • baked oatmeal
  • oat cakes
  • muffins
  • cinnamon rolls
  • coffeecake
  • rolls
  • breakfast cookies
  • yogurt parfait
  • fruit salad
  • muesli
  • smoothies

What is a good grab-and-go breakfast?

A good grab-and-go breakfast is one that you really enjoy, can be easily packed, and lends itself to reheating and eating on the go, ie doesn’t require a lot of utensils or even two hands to eat.

Scroll down for some great recipes that work for meal prep breakfast.

How do I prep breakfast for the week?

Prepping breakfast for the week is a pretty simple process.

  1. Choose your style of prep. Am I prepping a buffet of different breakfast items that my family can pick and choose from, or am I prepping particular meals that I will divide into single-serve containers?
  2. Choose your recipes. You don’t need to make five different recipes for breakfast prep. Just choose 1 or 2 to start. Scroll down for some ideas.
  3. Prep the ingredients for your recipes. Meal prep goes much more quickly if your ingredients are prepped, such as cheese shredded, onions chopped, fruit cut up, etc.
  4. Assemble the recipes. Prepare your recipes. For instance, cook the oatmeal, bake the egg casserole, etc. Baked goods, like muffins or pancakes should be cooled completely on a rack after baking.
  5. Package and refrigerate. If you’re portioning out the recipe into meal-size portions, do that now, allow the steam to blow off, cover, and refrigerate. If you’re preparing a buffet, you won’t need to portion anything. Just allow it to cool slightly prior to wrapping it to store.
  6. Consume within a reasonable amount of time. While baked goods can be stored at room temperature for about a week, it’s recommended that prepared food that requires refrigeration be eaten within 4 days.

Is it safe to meal prep for 5 days?

Four days is the typical guideline for prepared food refrigerated properly. Some items may be safe to eat past that 4-day mark, but may lose some appeal in terms of taste and texture. Be sure to consult the USDA Food Safety Guidelines.

I like to prep on Sunday and eat things up by Thursday night.

Can I pre-make scrambled eggs?

Scrambled eggs can be cooked, refrigerated, and reheated. Technically, they can also be frozen and reheated as well.

That said, you will experience a slight change when reheating scrambled eggs that have been refrigerated as the egg continues to cook. If you like your eggs very well done, this is not an issue. If not, be sure not to overcook them prior to refrigerating them.

Furthermore, scrambled eggs that have been frozen can undergo a drastic texture change that isn’t pleasing to all palates. (Raises hand.) I prefer not to freeze scrambled eggs for this reason.

Test these preps for yourself. Scramble an egg slightly less done than you prefer. Cool and divide into small containers. Chill them both. Once chilled, place one container in the freezer. Taste test the next day. If you know you like scrambled eggs for meal prep, go forth making larger batches as well as breakfast bowls and breakfast burritos with scrambled eggs.

If it’s not your jam, avoid using scrambled eggs in meal prep and freezer meals.

Can you meal prep with eggs?

While scrambled and fried eggs are best prepared fresh, there are several egg dishes that are delicious made in advance for meal prep breakfast.

Egg casseroles, egg bites, egg muffins, and hard cooked eggs are all great protein additions to your meal prep.

The perfect oatcakes

(Makes 9)
200g medium oatmeal, plus extra for dusting
50g pinhead oatmeal
25g porridge oats
¼ tsp salt
¼ tsp brown sugar
75g butter, diced
75ml boiling water

Felicity Cloake's perfect oatcakes. Photograph: Felicity Cloake for the Guardian

Heat the oven to 200C/400F/gas mark six. Mix together the oatmeals and oats and spread out on a lined baking tray. Bake for about 15 minutes, shaking the tray occasionally, until they start to smell toasted.

Tip into a mixing bowl and allow to cool slightly, then whisk in the salt and sugar. Stir the butter into the boiling water until melted, then stir this into the oats to make a sticky mixture. If it seems too wet to hold together, add a little more of the medium oatmeal, but it should be quite damp.

Butter the lined baking tray. Dust a work surface with medium oatmeal and put the mixture on there. Pack together well and flatten or roll out with a well-dusted pin until it is about 5mm thick.

Cut out rounds of the size of your choice, then use a palette knife to carefully lift each one on to the tray, still in the cutter as they will be fragile. Space them out well, and re-roll any scraps until all the mixture is used up.

Bake for 20 minutes, then very carefully turn them over and bake for 10 more minutes until they feel hard and dry on both sides. Gently transfer to a wire rack to cool, then store in an airtight tin.

Oatcake fans: do you prefer the Scottish crispbread, the Staffordshire pancake or quite another regional sort altogether – or are they one step up from the dreaded rice cake in your pantheon of worthy but dull foods? And what do you like to eat them with (weird and wonderful toppings welcome)?

This article was amended on 28 August 2014 and 5 November 2015 to correct the palate/palette homophone. The earlier version also referred to Macroom, Co Mayo rather than Co Cork.



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