Eccles cakes are a traditional British pastry filled with a sweet and spicy mixture of dried fruits, typically currants or raisins, mixed with sugar and spices, all encased in a flaky pastry shell. Here’s a classic recipe to make Eccles cakes:Ingredients:
For the Pastry:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- Pinch of salt
- Cold water, as needed
For the Filling:
- 1 1/2 cups currants or raisins
- 1/4 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Zest of 1 lemon
- Zest of 1 orange
For Glazing:
- 1 egg, beaten
- Granulated sugar, for sprinkling
Instructions:
- Prepare the Pastry:
- In a large mixing bowl, sift the flour and salt together. Add the cold cubed butter.
- Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs.
- Gradually add cold water, a little at a time, mixing until the dough comes together to form a ball. Be careful not to overwork the dough.
- Wrap the pastry dough in plastic wrap and refrigerate for at least 30 minutes to chill.
- Prepare the Filling:
- In a mixing bowl, combine the currants or raisins, melted butter, brown sugar, ground cinnamon, ground nutmeg, lemon zest, and orange zest. Mix until well combined. Set aside.
- Assemble the Eccles Cakes:
- Preheat your oven to 400°F (200°C).
- On a lightly floured surface, roll out the chilled pastry dough to about 1/8 inch thickness.
- Using a round cookie cutter or a glass, cut out circles of pastry dough, about 4 inches in diameter.
- Place a spoonful of the filling mixture in the center of each pastry circle.
- Gather the edges of the pastry circle and pinch them together to seal, forming a pouch or ball shape.
- Turn the sealed side down and gently press the cakes to flatten slightly.
- Glaze and Bake:
- Place the assembled Eccles cakes on a baking sheet lined with parchment paper.
- Brush the tops of the cakes with beaten egg and sprinkle with granulated sugar.
- Use a sharp knife to make three small slits in the top of each cake to allow steam to escape during baking.
- Bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown and crisp.
- Serve:
- Remove the Eccles cakes from the oven and let them cool on a wire rack.
- Serve the cakes warm or at room temperature with a cup of tea or coffee.
Eccles cakes are best enjoyed fresh, but they can also be stored in an airtight container for a few days. They are a delightful treat with a perfect balance of sweetness and spice. Enjoy your homemade Eccles cakes!
