Eccles cakes

Eccles cakes

By
From
Leiths How to Cook
Serves
6-8
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
1 quantity Rough puff pastry
extra flour, to dust

For the filling

Quantity Ingredient
1 lemon
20g butter
50g soft light brown sugar
100g currants
30g chopped mixed peel
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger

To finish

Quantity Ingredient
1 egg white
caster sugar, to sprinkle

Method

  1. Roll out the chilled pastry on a lightly floured surface to a 3 mm thickness. Using a saucer or template, cut out 6–8 discs about 12.5 cm in diameter. Place on a baking sheet, cover with cling film and chill in the fridge while you make the filling.
  2. Finely grate the zest of the lemon and squeeze the juice. Melt the butter in a small pan over a low heat, then take off the heat and add half the zest and 1 teaspoon juice with the sugar, currants, mixed peel and spices. Set aside to cool completely.
  3. Remove the chilled pastry from the fridge and place 2 teaspoonfuls of the filling on the middle of each pastry disc. Dampen the edges of the pastry lightly with a little water, then bring the edges of the pastry up and around the filling and squeeze into a money bag shape around the filling, making sure the filling is completely sealed in. Trim away the excess pastry with a pair of scissors, making sure the cut is made as close to the filling as possible without exposing it.
  4. Turn the Eccles cakes over and flatten a little with your fingers, or lightly with a rolling pin, just until the fruit filling is evident beneath the pastry.
  5. Cover with cling film and chill on the baking sheet in the fridge until firm to the touch, about 20 minutes. Meanwhile, heat the oven to 220°C.
  6. When the Eccles cakes are firm, whisk the egg white until frothy, then use a pastry brush to brush the tops with the egg white foam and sprinkle with sugar.
  7. With a small, sharp knife make 3 parallel shallow cuts in the middle of the pastry, about 2 mm deep, with the middle slightly longer than the others.
  8. Bake near the top of the oven for 20–25 minutes, or until golden brown and the pastry is cooked through, particularly on the underside; there should be no grey patches. The baking sheet can be moved to a lower shelf in the oven once the pastry has set, to prevent over-browning. Transfer the Eccles cakes to a wire rack to cool and eat while still slightly warm, or at room temperature.
Tags:
Leiths School of food and wine
cookery course
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