Eccles Cakes
The scent of freshly baked Eccles cakes wafts through the air, a fragrant combination of buttery pastry and sweet, spiced currants. These delightful treats, often enjoyed with a cup of tea, are not just a staple of British cuisine but a nostalgic memory for many. Whether you first tasted them at a charming café in the countryside or stumbled upon them in a cozy bakery, these little pastries hold a special place in the hearts of dessert lovers everywhere.
Making Eccles cakes at home is simplest than you might think. With just a handful of ingredients and about 90 minutes from start to finish, you can whip up a batch that will impress friends and family alike. Plus, they are budget-friendly and made with pantry staples, making them a great option for a spontaneous baking session. So, ready to roll up your sleeves and create this classic British sweet treat?
Table of Contents
- Why You’ll Love This Recipe
- Ingredients You’ll Need
- How to Make Eccles Cakes
- Storing & Reheating
- Chef’s Helpful Tips
- Recipe FAQs
- Eccles Cakes
Why You’ll Love This Recipe
- Simple & Quick: You can have these delicious Eccles cakes ready in under 90 minutes.
- Irresistible Flavor: The combination of sweet currants and warm spices, all wrapped in flaky pastry, is simply delightful.
- Eye-Catching Appeal: They look charming, making them perfect for tea parties or casual get-togethers.
- Flexible Serving: Enjoy these treats as a snack, dessert, or even for breakfast.
- Diet-Friendly Options: With easy swaps, such as using dairy-free margarine, these can cater to various dietary needs.
Ingredients You’ll Need
- 320 g ready-roll puff pastry (or homemade if you’re feeling adventurous): This flaky pastry is key to the cake’s texture. If you’re using homemade, try to get it to about 3mm thick.
- 75 g block margarine or butter: For richness, use unsalted butter for a deep flavor; however, margarine works great, too.
- 175 g currants: These tiny dried fruits bring sweetness and chewy texture. You can substitute them with raisins if you prefer.
- 50 g dried mixed peel (candied mixed peel): This adds a zesty flavor. If desired, you can skip it or use finely chopped citrus zest for a fresh twist.
- 50 g demerera sugar: This sugar has a lovely caramel note that enhances flavor. Brown sugar can be used as a substitute if needed.
- 1 tsp ground cinnamon: A warm spice that pairs perfectly with currants. Feel free to adjust the amount based on your taste.
- ¼ tsp ground nutmeg: Just a hint for added warmth. If you don’t have nutmeg, you can increase the cinnamon slightly.
How to Make Eccles Cakes
Preheat the Oven: Start by preheating your oven to 200°C (or 400°F). If you have a fan-assisted oven, set it to 180°C. Line a couple of baking sheets with greaseproof paper and set those aside.
Prepare the Filling: In a large pan, melt 75 g of margarine or butter over medium heat. Once melted, remove it from the heat and stir in 175 g currants, 50 g mixed peel, 50 g demerera sugar, 1 tsp ground cinnamon, and ¼ tsp ground nutmeg. Mix everything until well combined, then let it cool while you prepare the pastry.
Roll Out the Pastry: If you’re using ready-rolled pastry, you can skip this step. Otherwise, roll your pastry out on a work surface to about 3mm thick. Use a 10cm round cutter (or a small plate) to cut out 9-10 circles, re-rolling the offcuts as necessary.
Fill the Pastry Circles: Place about a heaped teaspoon of the currant mixture in the center of each pastry circle. Divide the filling evenly, but be sure to leave some space at the edges for sealing.
Seal the Pastry: Dampen the edges of the pastry with a little water. Bring the edges in and pinch them together to form little parcels containing your luscious filling.
Prepare for Baking: Flip the pastries over so the sealed side is down and place them on your prepared baking sheet. Brush the tops with beaten egg or milk for a nice glaze, then score each with a few lines and sprinkle a bit of extra sugar on top.
Bake to Perfection: Pop your Eccles cakes into the preheated oven and bake for about 18-20 minutes or until they turn golden brown and fragrant.
Cool and Enjoy: Once baked, remove them from the oven and let them cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
Storing & Reheating
To store your Eccles cakes, keep them in an airtight container at room temperature for up to 2 days. If you want them to last longer, refrigerate them for up to a week—just be sure to wrap them well. For long-term storage, freeze them in a sealed container or freezer bag for up to 3 months. When you’re ready to enjoy them, simply pop them in an oven at 180°C (or 350°F) for about 10 minutes to refresh their flaky texture.
Chef’s Helpful Tips
- Avoid overfilling the pastry; it can burst open during baking and create a mess.
- For a gorgeous golden sheen, ensure you brush the tops thoroughly with beaten egg or milk before baking.
- If your pastry feels too warm or soft to handle, pop it in the fridge for about 10-15 minutes to firm up before cutting and filling.
- Experiment with spices! A dash of allspice or cardamom can bring a new twist to the traditional flavor.
- Make the filling a day ahead and store it in the fridge for ease on bake day.
Creating homemade Eccles cakes is not just about following a recipe; it’s an invitation to explore flavors and build traditions. Each bite offers a delightful crunch of pastry that gives way to a warm, fruity center. Whether enjoyed as a quiet afternoon snack or shared among friends, this recipe brings a touch of warmth to any gathering.
Recipe FAQs
Can I make Eccles cakes in advance?
What can I substitute for currants?
How do I ensure my pastries are flaky?
Can I freeze Eccles cakes?
More Cakes Recipes
- Lemon Pie
- Mandarin Orange Cake
- Devil’s Food Cake
- Orange Cake
- Chocolate Cake with Raspberry Cream Cheese Frosting
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Eccles Cakes
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10 servings 1x
- Category: Baking
- Method: Baking
- Cuisine: British
Description
These delightful Eccles Cakes combine ready-roll puff pastry with a sweet filling of currants and spices. Their delicious flavor and simple preparation make them the ideal treat for any occasion, whether it’s an afternoon snack or a dessert. Enjoy the warm, comforting taste of homemade goodness!
Ingredients
- 320 g ready-roll puff pastry
- 75 g block margarine or butter
- 175 g currants
- 50 g dried mixed peel (candied mixed peel)
- 50 g demerera sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- beaten egg or milk (for glazing)
Instructions
- Preheat the oven to 200°C (180°C for fan ovens, Gas Mark 6 or 400°F) and line two baking sheets with greaseproof paper.
- Melt the margarine or butter in a large pan. Remove from heat and stir in the currants, mixed peel, sugar, and spices until everything is well combined. Allow the mixture to cool.
- Roll out the ready-rolled pastry or roll the pastry to about 3mm thick. Use a 10cm round cutter to cut 9-10 circles from the pastry, saving any offcuts.
- Place about a heaped teaspoon of the cooled currant mixture in the center of each pastry circle, leaving space around the edges.
- Dampen the edges of the pastry with water, pinch them together to seal the filling inside, and turn the cakes over so the sealed side is down.
- Brush the tops of the Eccles cakes with beaten egg or milk, score a few lines on top, and sprinkle a little extra sugar before placing them on the baking sheets.
- Bake for 18-20 minutes or until the Eccles cakes are golden brown.
- Let them cool slightly on the baking sheets before transferring to a wire rack to cool completely.
Notes
Ensure the margarine or butter is fully melted before adding the currant mixture.
For a deeper flavor, consider adding a pinch of ground ginger or cloves.
These cakes can be served warm or at room temperature, perfect for sharing!
Nutrition
- Serving Size: 1 cake
- Calories: 180
- Sugar: 10 g
- Sodium: 200 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
