The Perfect Eccles Cakes Recipe for Sweet Pastry Lovers

Crispy, buttery eccles cakes have been a delightful British pastry secret that sparks curiosity among dessert enthusiasts.

Small bakeries across lancashire perfected these flaky treats generations ago.

Sweet currant fillings nestle between layers of delicate, golden-brown pastry.

Warm spices like nutmeg and cinnamon dance through each bite, creating a nostalgic flavor profile.

Traditional bakers carefully fold rich butter into thin sheets of dough, ensuring maximum crispness.

Pastry chefs consider these little cakes a testament to simple, elegant baking techniques.

You’ll fall in love with their rustic charm and irresistible combination of textures.

Dive into this classic recipe and experience a slice of british culinary heritage.

Why Eccles Cakes Are Flaky, Fruity, And Fantastic

• Bake a British Classic: Dive into the heart of traditional English baking with these delightful Eccles cakes, a beloved treat that captures the essence of comfort and nostalgia.
• Master Pastry Perfection: Develop incredible baking skills by creating a buttery, flaky pastry that's surprisingly simple to make, even for novice bakers looking to impress.
• Burst with Flavor Fusion: Enjoy a spectacular blend of sweet currants, warm spices, and zesty orange that creates an explosion of taste in every single bite of these compact pastries.
• Versatile Crowd-Pleaser: Serve these delectable treats as a delightful afternoon snack, elegant dessert, or charming addition to tea time that will win over family and friends with their irresistible charm.

Everything You Need For Perfect Eccles Cakes

• Flour: Provides the foundational structure for the delicate pastry.
• Cold Butter: Creates a flaky, tender texture in the pastry.
• Salt: Enhances the overall flavor of the pastry.
• Cold Water: Helps bind the pastry ingredients together.

• Currants: Adds sweet and tangy fruit flavor to the filling.
• Brown Sugar: Provides rich, caramel-like sweetness to the mixture.
• Nutmeg, Cinnamon: Contribute warm, aromatic spices that complement the fruit.
• Orange Zest: Brings a bright, citrusy note to the filling.
• Butter: Helps create a smooth and glossy filling consistency.

• Beaten Egg, Granulated Sugar: Create a golden, crisp exterior with a sweet crunch.

How To Make Eccles Cakes That Impress

Step 1: Create Buttery Pastry Dough

Mix flour and salt in a large bowl. Quickly crumble cold butter into the flour using your fingertips until the mixture looks like coarse sand. Add cold water gradually and knead gently until the dough comes together smoothly. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.

Step 2: Craft Luscious Currant Filling

• Currants
• Brown sugar
• Nutmeg
• Cinnamon
• Orange zest

Simmer the mixture for 5-7 minutes until currants become plump and the filling looks glossy. Remove from heat and let cool completely.

Step 3: Roll and Shape the Pastry

Roll out the chilled dough on a floured surface to about 3mm thickness. Cut circular rounds from the pastry. Place a spoonful of cooled filling in the center of each round.

Step 4: Form Elegant Pastry Pockets

Fold the pastry edges over the filling, creating half-moon shapes. Seal the edges completely to enclose the fragrant filling.

Step 5: Prepare for Baking

Transfer the filled pastries to a parchment-lined baking sheet. Brush the tops with beaten egg and sprinkle with granulated sugar.

Step 6: Bake to Golden Perfection

Preheat the oven to 200°C (392°F). Bake the Eccles cakes for 15-20 minutes until they turn a beautiful golden brown and look crisp and flaky.

Step 7: Cool and Serve

Let the Eccles cakes cool on a wire rack. This allows the filling to set and the pastry to develop its signature crunch. Enjoy these delectable treats with a cup of tea or coffee.

Helpful Tips For Flaky And Golden Eccles Cakes

• Maximize Butter Coldness: Keep butter ultra-cold and work quickly to ensure a flaky, delicate pastry that melts in your mouth.
• Prevent Dough Overworking: Handle the pastry gently and minimally to maintain a tender texture and avoid tough, chewy results.
• Boost Flavor Depth: Toast nutmeg and cinnamon briefly before adding to the filling to intensify their aromatic qualities and create a more complex taste profile.
• Control Sugar Caramelization: Watch the filling carefully while simmering to prevent burning and achieve a perfect glossy consistency that complements the pastry.
• Ensure Crisp Edges: Seal the pastry edges firmly and create small slits on top to allow steam to escape, resulting in beautifully crisp and golden Eccles cakes.

Fun Takes On Traditional Eccles Cakes

• Spiced Berry Eccles: Replace currants with a mix of dried blueberries, raspberries, and a hint of cardamom for a berry-packed variation.
• Chocolate Hazelnut Eccles: Swap currants for chopped hazelnuts and dark chocolate chips, adding a rich, decadent flavor profile.
• Savory Cheese Eccles: Transform the sweet treat into a savory option by using crumbled feta, caramelized onions, and fresh thyme.
• Apple Cinnamon Eccles: Incorporate finely diced apples and extra cinnamon into the filling, creating a warm, autumnal version of the classic pastry.

Tasty Pairings For Eccles Cakes

• Pair with Sweet Sip: Match these traditional British pastries with a chilled glass of Late Bottled Vintage Port, whose rich berry notes complement the currant filling and balance the buttery pastry.
• Cheese Companion: Serve alongside a wedge of creamy Cheshire cheese, its mild, slightly salty profile creating a delightful contrast with the sweet, spiced Eccles cake.
• Tea Time Ritual: Brew a pot of robust English Breakfast tea, whose strong, malty flavors cut through the richness of the pastry and enhance the warm cinnamon and nutmeg undertones.
• Dessert Wine Delight: Pour a small glass of Sauternes, its honeyed sweetness and subtle acidity perfectly echoing the caramelized sugar and fruity elements of the Eccles cake.

How To Store Eccles Cakes And Keep Them Crisp

• Store cooled Eccles cakes in an airtight container within the refrigerator for up to 3 days, ensuring they maintain their delicate texture and prevent filling from spoiling.
• Wrap individual cakes tightly in plastic wrap, then place inside a freezer-safe container or ziplock bag, preserving their quality for up to 2 months with minimal flavor loss.
• Keep Eccles cakes at room temperature for 1-2 days in a sealed container, away from direct sunlight and heat sources to prevent pastry from becoming soggy.
• Warm gently in a preheated oven at 160°C (320°F) for 5-7 minutes to restore their crisp texture and revive the warm, comforting flavors of the pastry.

Eccles Cakes Questions, Clearly Answered

• What are Eccles Cakes?

They are traditional British pastries originating from Lancashire, England, featuring a buttery puff pastry filled with sweet currant mixture and sprinkled with sugar.

• Are Eccles Cakes difficult to make?

Not at all! They require basic pastry skills and simple ingredients, making them achievable for home bakers with some practice and patience.

• Can I use different dried fruits instead of currants?

Yes, you can substitute currants with raisins or mixed dried fruit, though traditional recipes strictly use currants for authentic flavor.

• Do Eccles Cakes have any cultural significance?

These pastries have deep roots in Northwest England, dating back to the 1800s, and are a beloved regional delicacy with a rich culinary heritage.

Eccles Cakes Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 21 reviews

• Total Time: 50 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

Legendary Eccles Cakes deliver sweet nostalgia from Lancashire’s rich culinary heritage, packed with currants and buttery pastry. These flaky British classics invite you to savor a perfect balance of crisp texture and deep fruity flavor in every delightful bite.

---

Ingredients

Scale 1x2x3x

Pastry:

• 250g (8.8 oz) all-purpose flour
• 125g (4.4 oz) unsalted butter
• 1 pinch salt
• 60ml (2 fl oz) cold water

Filling:

• 200g (7 oz) currants
• 100g (3.5 oz) brown sugar
• 50g (1.8 oz) unsalted butter
• 1 tsp ground nutmeg
• 1 tsp ground cinnamon
• 1 orange zest

Finishing:

• 1 egg (for egg wash)
• 2 tbsp granulated sugar (for sprinkling)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Craft the pastry by sifting flour and salt into a large mixing bowl, creating a pristine base for the delicate texture.
2. Incorporate cold butter into the flour mixture, working swiftly with fingertips to develop a crumbly, sand-like consistency.
3. Gradually introduce cold water, gently kneading until the dough forms a cohesive, smooth ball without overworking.
4. Wrap the pastry in plastic film and refrigerate for 30 minutes to allow gluten to relax and butter to firm.
5. Prepare the filling by melting butter in a saucepan over medium heat, then fold in currants, brown sugar, nutmeg, cinnamon, and vibrant orange zest.
6. Simmer the mixture for 5-7 minutes until the currants plump and the filling develops a rich, glossy appearance, then remove from heat and cool completely.
7. Roll out the chilled pastry on a lightly floured surface to approximately 3mm thickness, creating a delicate, even sheet.
8. Cut the pastry into circular rounds, placing a generous spoonful of cooled filling in the center of each.
9. Carefully fold and seal the edges, creating distinctive half-moon shapes that completely encase the fragrant filling.
10. Transfer the assembled cakes to a parchment-lined baking sheet, brush with beaten egg, and sprinkle granulated sugar for a crisp, golden finish.
11. Bake in a preheated oven at 200°C (392°F) for 15-20 minutes until the pastry turns a beautiful golden brown and appears crisp and flaky.
12. Allow the Eccles cakes to cool on a wire rack, letting the filling set and the pastry develop its signature crunch.

Notes

• Chill pastry thoroughly to guarantee maximum flakiness and prevent butter from melting prematurely during preparation.
• Use unsalted butter for better control of salt content and to maintain a delicate, balanced flavor profile in the pastry.
• Avoid overworking dough to prevent tough, dense texture, which can compromise the traditional light and crisp Eccles cake characteristic.
• Consider substituting currants with raisins or mixed dried fruit for varied taste and to accommodate different dietary preferences.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 12
• Calories: 267
• Sugar: 16g
• Sodium: 50mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 31mg