Eccles Cakes

Traditional English Eccles Cakes Recipe - Delicious & Easy

Region / culture: England | Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 8

Introduction

Eccles Cakes are a traditional British pastry filled with a sweet and spicy mixture of currants, mixed peel, sugar, and spice. These delicious treats are perfect for enjoying with a cup of tea or coffee.

History

Eccles Cakes are named after the town of Eccles in Greater Manchester, England. They have been enjoyed in the UK for centuries and are a popular choice for afternoon tea or as a sweet snack.

Ingredients

25 g (1 oz) of butter
100 g (4 oz) of currants
25 g (1 oz) of chopped mixed peel
50 g (2 oz) of demerara sugar
2.5 ml (0.5 tsp) of ground mixed spice
212 g (7.5 oz) of frozen puff pastry, thawed
1 egg white
caster sugar for sprinkling

How to prepare

Melt the butter in a saucepan, then stir in the currants, peel, sugar, and spice. Mix thoroughly together.
On a lightly floured surface, roll out the pastry very thinly and cut out eight 12.5 cm (5 inches) circles using a saucer as a guide.
Divide the fruit mixture between the circles. Dampen the edges of the pastry and draw them to the center, sealing them well together.
Turn the cakes over and gently roll them into circles with a rolling pin.
Brush with egg white and sprinkle with caster sugar.
Make 3 diagonal cuts across the top of each cake.
Place on dampened baking sheets and bake at 220°C (425°F) mark 7 for about 15 minutes, until light golden brown.
Eccles cakes are best eaten while still slightly warm.

Variations

Try adding a sprinkle of cinnamon or nutmeg to the fruit mixture for extra flavor.
Substitute the currants with raisins or sultanas for a different twist on the classic recipe.

Cooking Tips & Tricks

Make sure to roll out the pastry thinly to ensure a crisp and flaky texture.

- Seal the edges of the cakes well to prevent the filling from leaking out during baking.

- Brushing the cakes with egg white before baking will give them a shiny, golden finish.

- Serve the Eccles Cakes warm for the best flavor and texture.

Serving Suggestions

Serve Eccles Cakes warm with a dollop of clotted cream or a scoop of vanilla ice cream for a delicious dessert.

Cooking Techniques

Bake the Eccles Cakes in a hot oven to ensure they are crisp and golden brown.

Ingredient Substitutions

If you don't have demerara sugar, you can use brown sugar as a substitute.

Make Ahead Tips

Eccles Cakes are best enjoyed fresh, but you can store them in an airtight container for up to 2 days.

Presentation Ideas

Serve the Eccles Cakes on a pretty plate with a dusting of powdered sugar for a beautiful presentation.

Pairing Recommendations

Enjoy Eccles Cakes with a cup of English breakfast tea or a glass of sherry for a delightful treat.

Storage and Reheating Instructions

Store any leftover Eccles Cakes in an airtight container at room temperature. To reheat, place them in a preheated oven at 180°C (350°F) for 5-10 minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of Eccles Cakes contains approximately 200 calories.

Carbohydrates

Each serving of Eccles Cakes contains approximately 30g of carbohydrates.

Fats

Each serving of Eccles Cakes contains approximately 10g of fats.

Proteins

Each serving of Eccles Cakes contains approximately 2g of proteins.

Vitamins and minerals

Eccles Cakes are not a significant source of vitamins and minerals.

Alergens

Eccles Cakes contain wheat and may contain traces of nuts.

Summary

Eccles Cakes are a sweet and indulgent treat that are best enjoyed in moderation due to their high sugar and fat content.

Summary

Eccles Cakes are a delicious and traditional British pastry that are perfect for enjoying as a sweet treat or dessert. With a flaky pastry crust and a sweet and spicy filling, these cakes are sure to be a hit with your family and friends.

How did I get this recipe?

The memory of finding this recipe for the first time is a special one. It was a cool autumn day, and I had just finished browsing through a second-hand bookstore in a quaint little village. As I was about to leave, a worn and weathered cookbook caught my eye. I picked it up and flipped through the pages, my fingers tracing the faded words and smudged cooking stains. That's when I stumbled upon a recipe for Eccles Cakes.

I had heard of Eccles Cakes before, but I had never tasted one. The description in the cookbook painted a picture of a deliciously sweet and flaky pastry filled with currants and spices. My mouth watered just thinking about it. I knew I had to try making them myself.

I purchased the cookbook and hurried home, eager to get started. As I gathered the ingredients and read through the recipe, I couldn't help but feel a sense of excitement and anticipation. This was going to be my new culinary adventure.

The process of making Eccles Cakes was intricate and detailed. It required patience and precision, two qualities that I had developed over years of cooking and baking. The dough had to be just the right consistency, the filling perfectly balanced with sweetness and spice.

I followed the recipe to the letter, rolling out the dough and carefully placing spoonfuls of the currant mixture in the center. I sealed the edges and crimped them with a fork, creating a beautiful pattern that would later bake to a golden perfection.

As the Eccles Cakes baked in the oven, the aroma of butter and sugar filled my kitchen, making my stomach growl with hunger. I couldn't wait to taste the fruits of my labor.

When the timer finally dinged, I pulled the tray of Eccles Cakes out of the oven. They were a sight to behold, golden and crisp with the currant filling peeking out from the edges. I let them cool for a few minutes before taking a bite.

The first taste was pure bliss. The flaky pastry melted in my mouth, giving way to the sweet and spiced currant filling. Each bite was a symphony of flavors, a dance of textures that left me wanting more.

I shared the Eccles Cakes with my family, who marveled at the delicious treat I had created. They couldn't believe that I had made them from scratch, and they showered me with compliments and praise.

From that day on, Eccles Cakes became a regular staple in our household. I made them for special occasions and simple gatherings, always receiving rave reviews from friends and family alike. The recipe became a treasured part of my collection, a reminder of that fateful day when I stumbled upon it in a dusty old cookbook.

Over the years, I have made countless batches of Eccles Cakes, each one as delicious as the last. The recipe has become a part of my culinary repertoire, a symbol of my love for cooking and sharing delicious food with those I care about.

As I look back on that special day when I found the recipe for Eccles Cakes, I can't help but feel grateful for the serendipitous moment that led me to it. It has brought me joy, satisfaction, and a sense of accomplishment that I will always cherish. And whenever I bake a fresh batch of Eccles Cakes, I am transported back to that moment of discovery, reliving the magic of finding a recipe that has become a beloved tradition in my family.