Eccles Cakes
Eccles Cakes — a classic British treat.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Dessert, British, Snack, Treat
Ingredients
- 250 g butter
- 350 g plain flour
- 1 pcs lemon
- 25 g butter
- 200 g currants
- 50 g mixed peel
- 100 g muscovado sugar
- 1 g cinnamon
- 1 g ginger
- 1 tsp allspice
- 1 pcs lemon
- 1 pcs eggs
- 1 g sugar
Instructions
- Cut the butter into small cubes and place it in the freezer to firm up.
- Add flour to the bowl of a food processor along with half of the butter.
- Blend the flour and butter until the mixture resembles coarse breadcrumbs.
- Incorporate the lemon juice and 100ml of chilled water.
- Blend the mixture until it comes together as a dough.
- Mix in the remaining butter into the dough.
- Pulse a few times until the dough is speckled with pieces of butter.
- On a floured surface, roll the pastry out into a clean rectangle measuring about 20 x 30cm.
- Fold both ends of the pastry towards the center.
- Fold the pastry in half again.
- Roll the pastry out once more.
- Repeat the folding process as before.
- Allow the pastry to rest for a minimum of 15 minutes.
- Perform the rolling and folding procedure three additional times.
- Chill the pastry in the fridge for no less than 30 minutes.
- In a large saucepan, melt the butter.
- Remove the saucepan from the heat source.
- Add all remaining filling ingredients and mix thoroughly.
- Set the prepared filling aside.
- Roll the pastry out to a thickness slightly greater than a £1 coin.
- Cut out 8 circles, each about 12cm in diameter.
- If necessary, re-roll the leftover pastry.
- Spoon a generous tablespoon of filling into the center of each circle.
- Moisten the edges of the circles with water.
- Gather the pastry around the filling and pinch it closed.
- Turn the cakes over so the smooth side is facing up.
- Gently shape them into a smooth round.
- Use a rolling pin to flatten each round into an oval until the filling slightly shows.
- Arrange the cakes on a baking tray.
- Make two small slits in each Eccles cake.
- Brush the cakes generously with egg white.
- Sprinkle sugar generously over the tops of the cakes.
- Preheat the oven to 220C/200C fan/gas 8.
- Bake the Eccles cakes for 15-20 minutes until they are slightly more than golden brown and sticky.
- Let the cakes cool on a wire rack.
- Savor the Eccles cakes either warm or cold with a cup of tea.
- If desired, serve with a slice of hard, tangy British cheese.