Easy Eccles Cakes Recipes

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ECCLES CAKES



Eccles cakes image

Sticky and packed with fruit, with extra flaky and light pastry, these Eccles cakes are just about perfect

Provided by Barney Desmazery

Categories     Afternoon tea, Treat

Time 2h20m

Yield Makes 10 (easily doubled)

Number Of Ingredients 11

250g block cold butter
350g plain flour
juice ½ lemon
25g butter
200g currants
50g mixed chopped peel
100g light muscovado sugar
1 tsp each of cinnamon , ginger and ground allspice
zest of 1 lemon and 1 orange, plus a few tbsp of orange juice
1 egg white , lightly beaten
lightly crushed La Perruche sugar cubes (available at Waitrose, delis or online) or 3 tbsp preserving sugar

Steps:

  • To make the pastry, dice the butter and put it in the freezer to go really hard. Tip flour into the bowl of a food processor with half the butter and pulse to the texture of breadcrumbs. Pour in the lemon juice and 100ml iced water, and pulse to a dough. Tip in the rest of the butter and pulse a few times until the dough is heavily flecked with butter. It is important that you don't overdo this as the flecks of butter are what makes the pastry flaky.
  • On a floured surface roll the pastry out to a neat rectangle about 20 x 30cm. Fold the two ends of the pastry into the middle (See picture 1), then fold in half (pic 2). Roll the pastry out again and refold the same way 3 more times resting the pastry for at least 15 mins each time between roll and fold, then leave to rest in the fridge for at least 30 mins before using.
  • To make the filling, melt the butter in a large saucepan. Take it off the heat and stir in all the other ingredients until completely mixed, then set aside.
  • To make the cakes, roll the pastry out until it's just a little thicker than a £1 coin and cut out 8 rounds about 12cm across. Re-roll the trimming if needed. Place a good heaped tablespoon of mixture in the middle of each round, brush the edges of the rounds with water, then gather the pastry around the filling and squeeze it together (pic 3). Flip them over so the smooth top is upwards and pat them into a smooth round. Flatten each round with a rolling pin to an oval until the fruit just starts to poke through, then place on a baking tray. Cut 2 little slits in each Eccles cakes, brush generously with egg white and sprinkle with the sugar (pic 4).
  • Heat the oven to 220C/200C fan/gas 8. Bake the Eccles cakes for 15-20 mins until just past golden brown and sticky. Leave to cool on a rack and enjoy while still warm or cold with a cup of tea. If you prefer, Eccles cakes also go really well served with a wedge of hard, tangy British cheese such as Lancashire or cheddar.

Nutrition Facts : Calories 445 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.41 milligram of sodium

ECCLES CAKES



Eccles Cakes image

A British institution, these tasty treats aren't traditional cakes as we know them, but rather flaky, buttery hand pies filled with a delicious combination of dried fruit.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 14 to 15

Number Of Ingredients 16

2 1/2 cups unbleached all-purpose flour, plus more for dusting
1 teaspoon sugar
1 teaspoon kosher salt
2 sticks (1 cup) cold unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water
1/4 cup golden raisins, roughly chopped
1/4 cup dark raisins, roughly chopped
1/4 cup dried figs, finely chopped
1/4 cup dates, pitted and finely chopped
1 cup boiling water
1/2 cup granulated sugar
2 tablespoons unbleached all-purpose flour
Pinch of kosher salt
Grated zest of 1 orange, plus juice of 1/2 orange
1 large egg, for egg wash
Sanding sugar, for sprinkling

Steps:

  • Pate Brisee:Pulse flour, sugar, and salt in a food processor until combined. Add butter; pulse until mixture resembles coarse meal. With machine running, add 1/4 cup ice water in a slow, steady stream, just until dough holds together. To test, squeeze a small amount together; if it is crumbly, add up to 1/4 cup more ice water, a little at a time. Do not process more than 30 seconds. Divide dough in half; flatten into disks. Wrap each in plastic; refrigerate at least 1 hour and up to 2 days.
  • Filling:In a large heatproof bowl, combine both raisins, figs, and dates. Add boiling water and let stand until softened, about 15 minutes. Strain and discard liquid. In a separate bowl, mix together granulated sugar, flour, salt, and orange zest and juice until combined. Fold in softened fruit. Cover and refrigerate until completely cool.
  • Preheat oven to 375 degrees. Line two baking sheets with parchment. On a lightly floured surface, roll out one disk of dough to a 1/8-inch thickness. Using a 4-inch round cutter, cut out rounds (you should have about 7); transfer to prepared sheets. Repeat with remaining disk. In a small bowl, whisk together egg and 1 teaspoon water for egg wash; set aside.
  • Spread each round with 1 tablespoon filling, leaving a 1/2-inch border. Brush edges with egg wash, then fold to make a half-moon shape and press to seal edges. Repeat process with remaining dough and filling. Refrigerate until chilled, about 20 minutes.
  • Using a paring knife, make three diagonal slits across each cake. Brush with egg wash and sprinkle with sanding sugar. Bake, rotating sheets from top to bottom and front to back halfway through, until golden brown, 30 to 35 minutes. Transfer sheets to wire racks and let cool completely before serving.

EASY ECCLES CAKES



Easy Eccles cakes image

These classic British pastries are filled with currants, citrus peel, lemon and spice. Try our foolproof method for a crispy, sugar-sprinkled finish

Provided by Sarah Cook

Categories     Dessert, Treat

Time 1h12m

Yield Makes 6

Number Of Ingredients 11

50g butter
100g light muscovado sugar
175g currant
50g mixed peel
zest 2 lemons
1 tsp ground cinnamon
2 pinches ground cloves
1 egg white
2 tbsp granulated sugar , for sprinkling
175g butter , in one block
225g plain flour

Steps:

  • The night before, wrap the butter for the pastry in foil and freeze.
  • The following day, tip your flour into a big bowl with 2 pinches of salt. Hold the butter block in the foil (peeling back a little at a time as you need), then coarsely grate straight into the bowl of flour, dipping the end of the butter into the flour every so often - this helps to stop all the butter clumping together. Use a round-bladed palette or cutlery knife, and lightly stir together. Stir in about 125ml cold water to bring the dough together. Wrap in cling film and chill for 30 mins.
  • To make the filling, melt the 50g butter, then mix in the muscovado sugar, currants, mixed peel, zest and spices. Heat oven to 200C/180C fan/gas 6.
  • Roll out the chilled dough on a lightly floured surface to the thickness of a 20p piece. Use a 15cm cutter to stamp out 6 rounds, re-rolling the trimmings if necessary. Divide the filling equally and place in the middle of each round, then brush the edges with a bit of water. Pull up the edges all around each one and pinch to seal.
  • Turn over the cakes so the seam is underneath, and lightly roll with a floured rolling pin to a flat-ish round. Re-shape to a neat round. Whisk the egg white with a fork until frothy. Use a pastry brush to brush it over the tops of the Eccles cakes, then sprinkle heavily with sugar. Slash the top of each cake 2-3 times to allow the steam to escape. Put on a baking sheet and bake for 20-25 mins until golden and crisp.

Nutrition Facts : Calories 514 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 88 grams carbohydrates, Sugar 48 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium

EASY ECCLES CAKE



Easy Eccles Cake image

Round, flat Eccles cakes are a seriously delicious temptation, and yet so easy to make, you'll love them.

Provided by Elaine Lemm

Categories     Brunch     Snack     Dessert

Time 35m

Yield 10

Number Of Ingredients 6

140 grams sugar
40 grams butter
225 grams currants
25 grams candied peel
1 pinch nutmeg , freshly ground
500 grams puff pastry

Steps:

  • Gather the ingredients.
  • Preheat the oven to 425 F. In a medium saucepan, combine 110 grams of the sugar and 25 grams of the butter and cook over medium heat until the butter is melted.
  • Remove the pan from the heat and add the currants, candied fruit peel, and nutmeg to the saucepan.
  • On a lightly floured surface, roll out the pastry to 1/4 inch and cut into 4-inch rounds with the help of a wide glass or big cookie cutter. You'll need 10 disks.
  • Lightly grease a baking sheet with the remaining butter. Place each cut round onto the sheet and add a small spoonful of filling to the center of each disk.
  • Dampen the edges of the pastry with cold water and draw the edges together over the fruit. Pinch to seal.
  • Turn the patty over-it might look thick in the center-and then press gently with a rolling pin to flatten the cakes.
  • With a pair of cooking scissors, snip a V shape on top of each cake to help the steam escape during the baking process. For a more classic look, cut 3 slits on top of the Eccles cakes instead of the V shape.
  • Brush the cakes all over with cold water and sprinkle the cakes with the remaining sugar.
  • Bake in the center of the oven for 15 minutes, or until the edges are lightly golden brown.
  • Remove the Eccles cakes from the oven and place the Eccles cakes on a wire cooling rack to cool off.
  • Serve and enjoy cold or warm.

Nutrition Facts : Calories 435 kcal, Carbohydrate 56 g, Cholesterol 9 mg, Fiber 2 g, Protein 5 g, SaturatedFat 5 g, Sodium 154 mg, Sugar 31 g, Fat 23 g, ServingSize 10 servings, UnsaturatedFat 0 g

ECCLES CAKES



Eccles Cakes image

From the North of England, these cakes are pastries, a sweet and spicy mixture in a puff pastry case with a shiny coating -- best eaten straight from the oven.

Provided by Norma

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 45m

Yield 8

Number Of Ingredients 8

2 tablespoons butter
1 cup dried currants
2 tablespoons chopped candied mixed fruit peel
¾ cup demerara sugar
¾ teaspoon mixed spice
½ (17.5 ounce) package frozen puff pastry, thawed
1 egg white, beaten
¼ cup white sugar for decoration

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Sprinkle a baking sheet with water.
  • In a small saucepan over medium heat, melt butter. Stir in currants, mixed peel, demerara sugar and mixed spice. Stir until sugar is dissolved and fruit is well coated. Remove from heat.
  • On a lightly floured surface, roll out pastry to a 1/4 inch thickness. Cut out 8 (5 inch) circles, using a saucer as a guide. Divide the fruit mixture evenly between the circles. Moisten the edges of the pastry, pull the edges to the center and pinch to seal. Invert filled cakes on the floured surface and roll out gently to make a wider, flatter circle, but do not break the dough.
  • Brush each cake with egg white and sprinkle generously with white sugar. Make three parallel cuts across the top of each cake, then place them on the prepared baking sheet.
  • Bake in preheated oven 15 minutes, until golden.

Nutrition Facts : Calories 267.5 calories, Carbohydrate 31.8 g, Cholesterol 7.6 mg, Fat 14.6 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 4.8 g, Sodium 104 mg, Sugar 14.1 g

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