Eccles Cakes

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Servings: 16 Difficulty: Advanced
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Flaky rough puff pastry filled with spicy currants and sugar, a classic British tea-time treat
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Eccles Cakes

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 16 Calories: 27.4

Description

Eccles cakes are a cherished British pastry tradition, originating from the town of Eccles near Manchester. This recipe features a crisp, flaky rough puff pastry shell filled with a warm mixture of currants, brown sugar, and mixed spice. The filling is sweet and subtly spiced, offering a comforting texture that contrasts beautifully with the crunchy exterior. Topped with a sprinkle of caster sugar and brushed with milk before baking, these cakes develop a golden, crackled finish. They are best enjoyed warm, straight from the oven, or slightly cooled as a delightful accompaniment to afternoon tea. Simple to assemble yet elegant in flavor, they make a perfect homemade gift or a special weekend baking project.

Ingredients

Directions

  1. Preheat the oven to 425&# 194;°F (220ðC) and position a shelf on the second runner from the top.
  2. Prepare the rough puff pastry according to your preferred recipe and let it rest in the fridge until ready to use.
  3. In a small saucepan, melt 1 oz of margarine over low heat.
  4. Stir in 1 level tablespoon of soft brown sugar, 4 oz of currants, and 1/2 level teaspoon of mixed spice.
  5. Remove the pan from heat and allow the filling mixture to cool completely.
  6. Lightly flour a work surface and roll out the pastry fairly thinly.
  7. Using a well-floured 3.5-inch round cutter, cut out circles from the pastry.
  8. Place a heaped teaspoon of the cooled currant filling in the center of each pastry round.
  9. Damp the edges of the pastry with water using your finger or a pastry brush.
  10. Gather the edges of the pastry together over the filling and pinch them tightly at the top to seal.
  11. Turn the sealed cakes over so the seam is facing down on the work surface.
  12. Gently press and roll each cake into a flat, round shape, ensuring the filling stays contained.
  13. Place the shaped cakes on a baking sheet lined with parchment paper.
  14. Let the cakes rest in a cold place for 15 minutes before baking.
  15. Use a sharp knife to make three quick slits across the top of each cake.
  16. Brush the tops generously with milk.
  17. Sprinkle thickly with caster (superfine) sugar.
  18. Bake in the preheated oven for 20 to 25 minutes, or until golden brown and puffed.
  19. Transfer the cakes to a wire rack to cool slightly before serving.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 27.4kcal
% Daily Value *
Total Fat 1.4g3%
Saturated Fat 0.6g3%
Cholesterol 0.0mg0%
Sodium 22.9mg1%
Total Carbohydrate 3.3g2%
Dietary Fiber 0.1g1%
Sugars 0.1g
Protein 0.4g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: eccles cakes, rough puff pastry, currants, british pastry, afternoon tea, hand pies, spiced fruit filling, baking, dessert, pastry recipe, homemade cakes, tea time treat, flaky pastry, fruit filling, baked goods, traditional recipe, sweet pastry, weekend baking, comfort food
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