Sweet and Flaky Eccles Cakes Recipe: A Classic British Treat

Crisp and buttery eccles cakes dance with sweet currant magic, promising a delightful bite of british pastry tradition.

Flaky layers reveal centuries of culinary craftsmanship from lancashire.

Humble ingredients blend into something extraordinary when mixed with care and passion.

Small round pastries pack surprising complexity within their simple appearance.

Buttery puff pastry embraces rich dried fruit fillings that burst with warm spices.

Bakers have perfected these treats through generations of careful technique.

Each bite connects you to a rich cultural heritage of home-baked comfort.

Dive into this classic recipe and unlock the secret of perfect eccles cakes.

Why Mary Berry Eccles Cakes Are A Favorite

• Unleash Baking Skills: Perfect recipe for novice bakers wanting to expand their pastry-making talents, with clear step-by-step instructions that guide you through creating delightful traditional British treats.
• Craft Impressive Desserts: Transforms simple ingredients into elegant Eccles cakes that look professionally made, sure to wow family and friends with your culinary prowess.
• Customize Flavor Adventure: Offers flexibility to adjust filling ingredients, allowing personal creativity and exploration of different sweet and spicy combinations that suit individual taste preferences.
• Master Traditional Technique: Provides an authentic opportunity to learn classic British pastry folding and laminating methods, helping you develop fundamental baking skills that transfer to other pastry recipes.

Ingredients List For Mary Berry Eccles Cakes

• Flour: A key ingredient that provides structure and texture for the Eccles cakes.
• Salt: Enhances the overall flavor of the pastry dough.
• Butter: Creates a rich, flaky texture in the pastry base.
• Water: Helps bind the ingredients and form a cohesive dough.

• Currants: Sweet dried fruit that adds a traditional flavor to the Eccles cakes.
• Brown Sugar: Provides sweetness and depth of flavor to the filling.
• Butter: Helps bind the filling ingredients and adds richness.
• Mixed Spice: A blend of warm spices that gives the filling a classic British taste.
• Lemon Zest: Adds a bright, citrusy note to the filling.

• Egg White: Used for brushing to create a golden, glossy surface.
• Sugar: Sprinkled on top to add a sweet, crunchy exterior.

Step By Step For Mary Berry Eccles Cakes

Step 1: Create Buttery Pastry Base

Combine flour and salt in a mixing bowl. Cut cold butter into small pieces and work it into the flour mixture until it resembles coarse crumbs. Gradually add cold water, mixing until the dough just comes together. Shape into a flat disc and refrigerate for 30 minutes to allow the butter to firm up.

Step 2: Develop Flaky Layers

Remove dough from refrigerator and roll out on a lightly floured surface. Fold the dough into thirds like a letter, then turn 90 degrees. Roll out again and repeat the folding process. Return to the refrigerator for another 30 minutes to create delicate, flaky layers.

Step 3: Prepare Delectable Filling

• Currants
• Brown sugar
• Candied orange peel
• Ground nutmeg
• Ground cinnamon

Let the mixture cool and rest for at least 3 hours to develop rich flavors.

Step 4: Shape Delightful Pastries

Roll out the chilled pastry dough to a thin, even thickness. Cut into circular rounds or square shapes approximately 3.5 inches in diameter.

Step 5: Fill and Seal Eccles Cakes

Place a generous spoonful of filling in the center of each pastry round. Lightly moisten the edges with water. Carefully fold and seal the edges, turning the pastry over to create a smooth surface.

Step 6: Prepare for Baking

Gently flatten each pastry with a rolling pin. Make a few small slashes on top to allow steam to escape. Brush the surface with beaten egg white and sprinkle with granulated sugar for a golden, crisp finish.

Step 7: Bake to Golden Perfection

Preheat the oven to 375°F. Bake the Eccles cakes for 15-20 minutes until they turn a beautiful golden brown. Remove from the oven and let cool slightly before serving.

Tips For Baking Mary Berry Eccles Cakes

• Chill Dough Strategically: Refrigerate pastry between folding to develop flaky, delicate layers that create a tender, crisp texture.
• Seal Edges Carefully: Ensure filling doesn't leak by dampening pastry edges and pressing firmly when forming cakes.
• Sugar Coating Matters: Sprinkle coarse sugar on top for a delightful crunch and beautiful golden-brown caramelization.
• Rest Filling Thoroughly: Allow filling to sit for at least 3 hours to develop rich, deep flavors and help ingredients meld together.
• Watch Baking Time: Keep an eye on pastries during last 5 minutes to prevent over-browning and maintain perfect golden color.

Creative Ideas For Mary Berry Eccles Cakes

• Gluten-Free Version: Replace wheat flour with almond or rice flour for a celiac-friendly option.
• Vegan Adaptation: Swap butter with coconut oil and use plant-based egg wash substitute like maple syrup.
• Low-Sugar Alternative: Reduce sugar content and use dried fruits like chopped apricots or cranberries for natural sweetness.
• Savory Transformation: Replace sweet filling with cheese, herbs, and caramelized onions for a hearty breakfast pastry.

Best Pairings For Mary Berry Eccles Cakes

• Pair with Robust Red Wine: Complement the rich, buttery pastry with a full-bodied red wine like Cabernet Sauvignon or Syrah, enhancing the sweet and spicy filling.
• Serve alongside Earl Grey Tea: Balance the sweet, fruity flavors of Eccles cakes with a classic Earl Grey tea, its bergamot notes creating a delightful contrast.
• Match with Aged Cheddar: Create a savory-sweet experience by pairing the pastry with a sharp, crumbly aged cheddar cheese, highlighting the cake's complex flavor profile.
• Enjoy with Vanilla Ice Cream: Provide a creamy, cool counterpoint to the warm, spiced pastry by serving a scoop of high-quality vanilla ice cream alongside the Eccles cakes.

How To Store Mary Berry Eccles Cakes Properly

• Place cooled Eccles cakes in an airtight container, separating layers with parchment paper. Keep refrigerated for up to 3-4 days.
• Wrap individual pastries tightly in plastic wrap, then place in freezer-safe bag. Freeze for 2-3 months without losing quality.
• Warm pastries in preheated oven at 300F for 5-7 minutes. Restore crispy texture and prevent sogginess by using baking sheet.
• Heat briefly at 50% power for 20-30 seconds. Check temperature and avoid overheating to maintain flaky pastry structure.

Common Questions About Mary Berry Eccles Cakes

• What are Eccles Cakes?

Traditional British pastries originating from Lancashire, England, filled with currants, sugar, and spices, wrapped in flaky puff pastry.

• Do I need special skills to make Eccles Cakes?

No, basic baking skills are sufficient. The recipe requires patience for chilling and folding the pastry, but it’s straightforward for home bakers.

• Can I make the filling ahead of time?

Yes, the filling can be prepared hours in advance and refrigerated. This helps develop richer flavors and makes assembly easier.

• Why do I need to fold and chill the pastry multiple times?

Multiple folds create layers in the pastry, resulting in a light, flaky texture that’s characteristic of traditional Eccles Cakes.

Eccles Cakes Recipe

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4.6 from 9 reviews

• Total Time: 1 hour
• Yield: 12 1x

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Description

Lancashire’s beloved Eccles cakes bring sweet buttery pastry packed with currant magic to British tea tables. Crisp, flaky layers crumble deliciously while rich dried fruit fills each bite with traditional northern English comfort that delights you.

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Ingredients

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Pastry Ingredients:

• 3 1/3 cups (350 grams) all-purpose flour
• 11 ounces (312 grams / 2 3/4 sticks) very cold butter, diced into cubes
• 1/2 teaspoon salt
• 125 milliliters (4.2 fluid ounces) ice-cold water

Filling Ingredients:

• 1 1/2 cups dried currants
• 1/3 cup candied orange peel, very finely diced
• 1/3 cup candied lemon peel, very finely diced
• 6 tablespoons unsalted butter
• 3/4 cup brown sugar, loosely packed
• 1 tablespoon dark rum

Spice and Topping Ingredients:

• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt
• 1 large egg white
• Demerara sugar, for sprinkling (can substitute cane sugar)

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Instructions

1. Combine flour, salt, and cold butter, working into a crumbly texture. Gradually incorporate water until a cohesive dough forms. Refrigerate for 30 minutes to allow gluten to relax.
2. Roll out chilled dough on a floured surface. Fold into thirds, rotate 90 degrees, and roll again. Repeat folding process twice, creating multiple delicate layers. Return to refrigerator for additional chilling.
3. Prepare filling by melting butter and combining with dried fruits, spices, and zest. Allow mixture to rest and develop flavors for at least 3 hours, enabling ingredients to meld together.
4. Preheat oven to 375°F. Roll pastry dough extremely thin, approximately 1/8 inch thick. Cut into precise 3.5-inch rounds or square shapes using a sharp cutter.
5. Place a generous spoonful of fruit filling in the center of each pastry piece. Moisten edges with water to ensure proper sealing. Carefully fold and seal edges, then gently flip to create a smooth surface.
6. Softly flatten each pastry with a rolling pin. Make three decorative diagonal slashes across the top. Delicately brush with beaten egg white and generously sprinkle with granulated sugar.
7. Transfer pastries to a lined baking sheet. Bake for 15-20 minutes until golden brown and crisp. Remove from oven and allow to cool slightly before serving.

Notes

• Chilling the pastry dough is crucial for developing a flaky, layered texture that makes Eccles cakes irresistibly crisp.
• Use cold butter and handle the dough minimally to ensure the pastry remains tender and light during baking.
• Experiment with alternative fillings like dried apricots or cranberries for a modern twist on this traditional British pastry.
• For a gluten-free version, substitute regular flour with a high-quality gluten-free pastry flour blend to maintain the delicate texture.

• Prep Time: 45 mins
• Cook Time: 15-20 mins
• Category: Snacks, Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 12
• Calories: 255 kcal
• Sugar: 11 g
• Sodium: 95 mg
• Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.3 g
• Carbohydrates: 29 g
• Fiber: 1.5 g
• Protein: 2.5 g
• Cholesterol: 15 mg