Eccles cakes, with their golden, flaky pastry and delectable currant filling, are a popular British confection that has delighted palates for generations. These delectable pastries combine sweet and savory flavors, making them a favorite for afternoon tea or dessert.
Eccles Cakes
Course: Cakes, Bakes and PastriesCuisine: BritishDifficulty: Medium8
servings35
minutes25
minutes449
kcal2
hours30
minutes3
hours30
minutesA traditional Eccles Cake hails from Eccles in Lancashire (England) and was traditionally served with creamy Lancashire cheese. Another tradition is the 3 slits across the top before baking, these represent the Holy Trinity.
Ingredients
- For the Pastry
220 g Flaky Pastry or shop bought
- For the Filling
120 g Demerara sugar
120 g golden raisins
120 g currants
80 g chopped mixed peel
120 g butter roughly chopped
1 orange zested
1 tsp ground cinnamon
1 tsp ground nutmeg
Directions
- Prepare the pastry and leave to rest
- preheat the oven to 200°C/400°F/gas mark 6.
- The Filling
- Place the butter, sugar, spices and zest in a small saucepan and leave to cook over a medium heat for about 10 minutes
- Then add the dried fruit, combine well and leave to cook for a further 5 minutes,
- Remove from the heat and set aside to cool completely
- Roll out the pastry on a floured surface in a rectangle twice as long as it is wide and approx 5mm thick
- Trim the pastry to leave a 40cm length and 20cm width,(16″x8″) cover with a damp tea-towel and leave to rest for 30 minutes.
- Once rested, cut the pastry in half lengthways
- Now cut each length into 4 equal squares
- Place a good portion of the filling in each centre of each square.
- With a pastry brush dampen down the edges of the squares.
- Now take two opposite corners of a square and pinch them together bringing them up to the center and press down, repeat again with the other two corners making sure the base of the pastry is well sealed (See video)
- Turn the cake over and press down with the palm of your hand.
- Repeat with all the squares
- Line a baking tray with parchment paper
- Now with a rolling pin gently using the weight of the rolling pin, roll out the cakes turning between each roll, until the filling is just visible through the pastry
- Place each finished cake onto the baking tray
- Place them in the fridge to rest for 30 minutes
- To bake, brush with milk and sprinkle liberally with demerara/ or golden castor sugar.
- Make 3 small parallel incisions in the top of the cakes
- Place them in the oven for 12/15 minutes, or until they are golden brown
Recipe Video
FAQs
Q: Can I use store-bought puff pastry?
Absolutely! For convenience, store-bought puff pastry works well.
Q: Can Eccles cakes be frozen?
Yes, both unbaked and baked Eccles cakes can be frozen. Simply reheat baked ones in the oven.
Q: What’s the story behind the name ‘Eccles’ cakes?
The cakes were named after Eccles, a Greater Manchester, England town.
Q: Are these cakes only popular in the United Kingdom?
Eccles cakes, which originated in the United Kingdom, have gained worldwide popularity.
Q: Can I top the cakes with a glaze?
A light glaze made of warmed apricot jam, while not traditional, can add shine.
Conclusion
Eccles cakes are a delightful testament to the art of pastry-making, with a delectable combination of flaky pastry and fruity filling. These treats are an excellent addition to any baking repertoire, with a rich history and the ability to experiment with flavors. So, why not indulge in the nostalgic flavors and warm nostalgia of Eccles cakes? They’re sure to charm your taste buds and leave you craving more, whether enjoyed with friends over tea or as a sweet after-dinner treat.