Eccles Cakes

Eccles Cakes

Eccles Cakes

Recipe by GeeDeeCourse: Cakes, Bakes and PastriesCuisine: BritishDifficulty: Medium
Servings

8

servings
Prep time

35

minutes
Cooking time

25

minutes
Calories

449

kcal
Resting Time (Total)

2

hours 

30

minutes
Total time

3

hours 

30

minutes

A 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 see recipe 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