Shortcrust Pastry 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

SHORTCRUST PASTRY ECCLES CAKES



Shortcrust Pastry Eccles Cakes image

Little individual pastries bursting with currants and spice. Serve with tea or coffee.

Provided by Polly Welby

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 35m

Yield 12

Number Of Ingredients 9

1 pound shortdough pastry
⅓ cup white sugar
2 tablespoons butter
¾ cup currants
1 ounce candied mixed citrus peel
½ teaspoon ground nutmeg
½ teaspoon ground allspice
1 egg white, beaten
⅛ cup white sugar

Steps:

  • In a medium saucepan, combine 1/3 cup sugar and 2 tablespoons butter. cook over medium heat until melted. Add currants, candied peel, nutmeg and allspice. Continue to cook until heated through. Remove from heat and allow to cool.
  • Preheat oven to 425 degrees F (220 degrees C).
  • On a lightly floured surface, roll out pastry to a thickness of 1/8 inch. Cut into 4 inch rounds. Place a small spoonful of filling onto center of each pastry circle, draw the edges together over the fruit and pinch to seal. Turn over, then press gently with a rolling pin to flatten the cakes.
  • Make a small hole or 2 small slash marks in the center of each pastry. Brush with beaten egg white, and sprinkle with sugar. Arrange on cookie sheet.
  • Bake in preheated oven for 15 minutes, or until lightly browned around edges.

Nutrition Facts : Calories 279.7 calories, Carbohydrate 41.5 g, Cholesterol 5.1 mg, Fat 11 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 3.1 g, Sodium 199.2 mg, Sugar 24.6 g

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

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