British · Snack · Medium
Eccles Cakes
0.0 (0 ratings)- Total
- 2 hr 25 min
- Prep
- 2 hr
- Serves
- 12
- Calories
- 390
Flaky pastry encloses a dense currant filling with citrus peel and warm spice. Slashes in the sugary tops let the fruit juices bubble through.
Keeping the butter cold creates the flaky layers in Eccles Cakes. A few quick folds build structure around the currant filling, and the sealed side goes underneath so the tops can expand neatly in the oven.
Cool the fruit mixture before wrapping it in pastry. Warm filling melts the butter layers before baking, while a small vent in each cake releases steam without forcing the seam open.
Method
Rub the cold cubed butter into the flour and salt, leaving visible pea-sized pieces. Mix in the lemon juice and cold water just until a rough dough forms. Flatten, wrap and chill for .
Roll between sheets of parchment into a rectangle, fold in thirds like a letter and turn a quarter-turn. Repeat three more times, chilling for between folds. Chill the finished dough for .
Melt the filling butter in a saucepan over low heat for . Remove from the heat and stir in the currants, candied citrus peel, brown sugar, cinnamon, ginger, allspice and lemon zest. Let cool.
Heat the oven to 425°F (220°C). Roll the pastry to 1/8 inch thick and cut twelve 4-inch circles. Divide the filling among them, dampen the edges and gather the pastry around the fruit, pinching closed.
Place seam-side down on a parchment-lined sheet pan and flatten gently into rounds. Cut two small slits in each top, brush with beaten egg and sprinkle with sugar.
Bake for until well browned and crisp. Cool on a rack before eating; the fruit filling stays hot after the pastry feels cool.
Forkue tips
- Stack pastry scraps before rerolling instead of kneading them together, which preserves more of the butter layers.
Storing and reheating
Keep airtight at room temperature for up to 2 days or freeze for up to 2 months. Refresh in a 350°F (175°C) oven and let the filling cool slightly before serving.
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Kitchen gear
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Eccles Cakes: FAQ
Can I use store-bought puff pastry?
Yes. Use about 1 1/4 lb and skip the dough-making steps; keep it cold while cutting and filling.
Why did the filling leak?
The seam may not have sealed or the cake was rolled too thin. Pinch firmly and flatten gently after filling.
How do I store and reheat Eccles Cakes?
Keep airtight at room temperature for up to 2 days or freeze for up to 2 months. Refresh in a 350°F (175°C) oven and let the filling cool slightly before serving.
How long does Eccles Cakes take?
About 2 hr 25 min in total: 2 hr prep and 25 min cooking.
What do I need to make Eccles Cakes?
The key ingredients are all-purpose flour, unsalted butter, lemon juice, unsalted butter, currants and candied citrus peel, plus pantry basics.
Any tips for Eccles Cakes?
Stack pastry scraps before rerolling instead of kneading them together, which preserves more of the butter layers.
