Eccles Cakes Recipe 🥮
Overview:
Eccles Cakes, a delightful treat originating from the northern regions of England, are perfect for a cozy tea-time indulgence. These golden, flaky pastries filled with a luscious mixture of currants, butter, and spices promise a burst of flavor in every bite. Whether you’re hosting a tea party or craving a sweet snack, these Eccles Cakes are sure to impress!
- Cook Time: 15 minutes
- Prep Time: 15 minutes
- Total Time: 30 minutes
- Serving: Approximately 20 Eccles Cakes
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 1/2 cups | all-purpose flour |
| 1/2 tsp | salt |
| 1/2 cup | butter |
| 1 | egg |
| 1 | lemon juice |
| 1 cup | cold water |
| 1 cup | dried currants |
| 1 cup | brown sugar |
| 2 tbsp | butter |
| 1/4 tsp | nutmeg |
| 1 tsp | allspice |
| 1 | egg (for egg wash) |
| 1/4 cup | granulated sugar |
Instructions:
-
Prepare the Pastry:
- In a large mixing bowl, combine the all-purpose flour and salt.
- Cut in the butter until the mixture resembles coarse crumbs.
-
-
Prepare the Liquid Mixture:
- In a measuring cup, beat the egg and lemon juice together.
- Add enough cold water to make 1/2 cup of liquid.
- Stir well to combine.
-
Form the Dough:
- Gradually add the liquid mixture to the flour mixture, stirring with a fork until a soft, slightly sticky dough forms.
- Wrap the dough in plastic wrap and chill it in the refrigerator for several hours or until firm.
-
Prepare the Filling:
- In a separate bowl, cover the dried currants with boiling water and let them stand for 5 minutes. Then, drain them thoroughly.
- Cream together the butter and brown sugar until light and fluffy.
- Stir in the nutmeg, allspice, and drained currants until well combined.
-
Assemble the Eccles Cakes:
- Preheat your oven to 425°F (220°C).
- Roll out the chilled pastry dough on a lightly floured surface to about 1/8 inch thickness.
- Using a cookie cutter or a round object, cut the dough into 3 1/2 inch rounds.
-
Fill and Seal the Cakes:
- Place a spoonful of the prepared filling (approximately 2 teaspoons) in the center of each pastry round.
- Carefully bring up the edges of the pastry and pinch them together firmly to seal in the filling.
- Gently flatten the filled pastries with a rolling pin to create round cakes, ensuring that the currants are visible just below the surface.
-
Bake the Eccles Cakes:
- Transfer the assembled cakes onto an ungreased baking sheet.
- Brush the tops of the cakes with beaten egg and sprinkle them generously with granulated sugar.
- Using a sharp knife, make two slashes on the top of each cake.
- Bake in the preheated oven for 10 to 15 minutes, or until the Eccles Cakes are beautifully golden brown and flaky.
-
Serve and Enjoy:
- Once baked to perfection, remove the Eccles Cakes from the oven and allow them to cool slightly on a wire rack.
- These delectable pastries are best enjoyed warm with a cup of your favorite tea or coffee.
- Store any leftovers in an airtight container for up to several days to maintain their freshness.
Notes:
- Variation: Feel free to customize your Eccles Cakes by adding candied fruit peel or substituting the currants with raisins for a twist on the traditional recipe.
- Make-Ahead: You can prepare the pastry dough and filling ahead of time and assemble the Eccles Cakes just before baking for added convenience.
- Storage: Store any leftover Eccles Cakes in an airtight container at room temperature for up to several days. They can also be frozen for longer storage; simply reheat them in the oven before serving for a delicious treat anytime.
With their irresistible flaky pastry and flavorful currant filling, these Eccles Cakes are sure to become a favorite in your baking repertoire. Whether enjoyed as a sweet snack or served alongside a hot beverage, they’re guaranteed to delight your taste buds with every bite!
