Air fryer rock cakes embody the epitome of convenience and delectable indulgence, offering a swift culinary escapade that materializes in a mere 25 minutes. The recipe’s charm lies in its unpretentious assembly of everyday kitchen staples, with 225 grams of self-raising flour forming the backbone, gently mingling with 60 grams of sugar and a teaspoon of baking powder. The alchemical touch comes from 125 grams of chilled butter, which, when diligently rubbed into the flour mixture, metamorphoses into delicate breadcrumbs. The pièce de résistance, 150 grams of raisins, bestows a symphony of sweetness and chewy texture, harmonizing effortlessly with the crumbly foundation.

In a separate culinary ballet, a union of one egg, two tablespoons of milk, and a optional teaspoon of vanilla essence transpires, ready to breathe life into the dry ingredients. As these wet elements elegantly cascade into the flour-butter rendezvous, a transformation unfolds, birthing a cohesive yet slightly sticky dough. The canvas for these delectable creations takes shape on a parchment-lined air fryer basket, where two spoons sculpt dollops of the dough, each destined for a journey of crisping and browning.

The air fryer, a marvel of modern culinary technology, takes center stage, preheated to 160°C. Within this swift and controlled heat, the rock cakes undergo their metamorphosis, their odyssey lasting a mere 12 to 15 minutes. The first batch may dance to the 15-minute tempo, but subsequent ones may find their rhythm in just 12, adapting to the residual warmth of the air fryer. Vigilance is advised during this crescendo of heat, with a keen eye on the rock cakes, ensuring a perfect balance between golden perfection and tender interiors.

As the aroma of these air-fried marvels permeates the kitchen, the nutritional revelation unfolds. Each serving of these rock cakes, in a yield of eight, tantalizes the taste buds with 309 calories, 14 grams of total fat (of which 8 grams are saturated), a gram of fiber, and a modest 4 grams of protein. The culinary satisfaction is rounded off with a touch of sweetness, as each serving graciously presents 19 grams of sugar, creating a delightful equilibrium in this delightful treat.

In essence, these air fryer rock cakes not only redefine the notion of swift baking but also stand as a testament to the harmonious fusion of simplicity, efficiency, and irresistible flavor. Whether savored with a cup of tea or presented as an impromptu dessert, these rock cakes exemplify the culinary magic achievable within the confines of a humble air fryer in less than half an hour.

Air Fryer Rock Cakes

Air fryer rock cakes are simple to prepare and are ready in less than 15 minutes.

PREP TIME10 minutes

COOK TIME15 minutes

TOTAL TIME25 minutes


  • 225g self raising flour
  • 60g sugar
  • 1 tsp baking powder
  • 125g butter, chilled
  • 150g raisins
  • 1 egg
  • 2 tbsp milk
  • 1 tsp vanilla essence (optional)


  1. In a bowl, mix the self-raising flour, sugar and baking powder together.
  2. Using your hands, rub in the chilled butter until it turns into breadcrumbs.
  3. Add the raisins to the breadcrumb mixture and mix until they are evenly dispersed.
  4. In a separate bowl mix the egg, milk and vanilla essence.
  5. Add the wet ingredients and mix until a wet dough forms. It will be sticky so use a spoon.
  6. Line the air fryer basket with baking paper.
  7. Use two spoons and scoop dollops onto the baking paper. Scoop a large spoonful with one spoon and use the second spoon to help scrape it all off.
  8. Air fry for 160°C 12 to 15 minutes. You may need to air fry in batches. The first batch I made took 15 minutes and the second batch took 12 minutes as the air fryer was already hot. As with all air fryer recipes keep an eye on the rock cakes when you air fry them for the first time and adjust your cooking time if needed.

Nutrition Information: