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
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)
Instructions
- Craft the pastry by sifting flour and salt into a large mixing bowl, creating a pristine base for the delicate texture.
- Incorporate cold butter into the flour mixture, working swiftly with fingertips to develop a crumbly, sand-like consistency.
- Gradually introduce cold water, gently kneading until the dough forms a cohesive, smooth ball without overworking.
- Wrap the pastry in plastic film and refrigerate for 30 minutes to allow gluten to relax and butter to firm.
- Prepare the filling by melting butter in a saucepan over medium heat, then fold in currants, brown sugar, nutmeg, cinnamon, and vibrant orange zest.
- 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.
- Roll out the chilled pastry on a lightly floured surface to approximately 3mm thickness, creating a delicate, even sheet.
- Cut the pastry into circular rounds, placing a generous spoonful of cooled filling in the center of each.
- Carefully fold and seal the edges, creating distinctive half-moon shapes that completely encase the fragrant filling.
- Transfer the assembled cakes to a parchment-lined baking sheet, brush with beaten egg, and sprinkle granulated sugar for a crisp, golden finish.
- 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.
- 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