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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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