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Eccles Cakes Made Simple
Dessert

Eccles Cakes Made Simple

Eccles Cakes Made Simple is a delicious Dessert dish that can be prepared in just a few simple steps....

⏱️

14 Min Prep

🔥

44 Min Cook

🍽️

4 Servings

🥗

Vegetarian

Ingredients

  • 250g Butter
  • 350g Plain Flour
  • Juice of 1/2 Lemon
  • 25g Butter
  • 200g Currants
  • 50g Mixed Peel
  • 100g Muscovado Sugar
  • 1 tsp Cinnamon
  • 1 tsp Ginger
  • 1 tsp Allspice
  • Zest of 1 Lemon
  • 1 beaten Eggs
  • spinkling Sugar

Instructions

1
To make the pastry, dice the margarine and put it in the freezer to go really hard.
2
Tip baking flour into the dish of a food processor with half the margarine and pulse to the texture of breadcrumbs.
3
transfer in the lemon extract and 100ml iced aqua, and pulse to a pastry mix.
4
Tip in the rest of the margarine and pulse a few times until the pastry mix is heavily flecked with margarine.
5
It is important that you don’t overdo this as the flecks of margarine are what makes the pastry flaky.
6
On a floured surface roll the pastry out to a neat rectangle about 20 x 30cm.
7
Fold the two ends of the pastry into the middle (See picture 1), then fold in half (pic 2).
8
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.
9
To make the filling, liquefy the margarine in a large saucepan.
10
Take it off the burning up and agitate in all the other elements until completely mixed, then set aside.
11
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.
12
Re-roll the trimming if needed.
13
Place a good heaped tablespoon of mixture in the middle of each round, brush the edges of the rounds with aqua, then gather the pastry around the filling and squeeze it together (pic 3).
14
Flip them over so the seamless top is upwards and pat them into a seamless round.
15
Flatten each round with a rolling pin to an oval until the fruit just starts to poke through, then place on a baking tray.
16
Cut 2 little slits in each Eccles cakes, brush generously with egg white and strew with the sweetener (pic 4).
17
burning up the oven to 220C/200C fan/gas 8.
18
oven-cook the Eccles cakes for 15-20 mins until just past golden brown and sticky.
19
Leave to cool on a rack and enjoy while still mildly hot or cold with a cup of tea.
20
If you prefer, Eccles cakes also go really well served with a wedge of hard, acidic British paneer variance such as Lancashire or cheddar.

Recipe Information

Cuisine
British
Course
Dessert
Diet
Vegetarian
Total Time
58 mins

Recipe Time chart

Preparation Time

14 mins

Cooking Time

44 mins

Total Time

58 mins
#british #dessert #vegetarian
Author

Master Chef

Discover delicious recipes from around the world, carefully curated for food lovers who enjoy exploring new flavors and culinary traditions. From comforting homemade classics to exciting international dishes, our collection offers something for every taste and occasion. Whether you're looking for quick weekday meals, healthy options, indulgent desserts, or authentic regional specialties, you'll find easy-to-follow recipes designed to inspire confidence in the kitchen. Each recipe includes clear instructions, helpful tips, and flavorful ingredients to help you create memorable meals at home. Start your culinary journey today and experience the joy of cooking and sharing delicious food with family and friends.

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