Best 5 Eccles Cakes Recipes
In the realm of delectable pastries, Eccles cakes stand as a testament to the perfect harmony between sweet and savory. Originating from Lancashire, England, these delightful treats have captivated taste buds for centuries, earning a reputation as one of the region's most beloved culinary treasures. These cakes are characterized by a flaky, buttery pastry that encases a generous filling of dried fruits, typically currants or sultanas, infused with aromatic spices like cinnamon, nutmeg, and ginger. The result is a symphony of flavors and textures that will tantalize your senses and leave you craving more. This article presents a collection of carefully curated Eccles cake recipes, each offering unique variations on this classic treat. From traditional recipes that honor the heritage of this iconic pastry to modern interpretations that introduce exciting twists, this compilation has something for every palate. Whether you're a seasoned baker looking to expand your repertoire or a novice yearning to embark on a culinary adventure, these recipes will guide you through the process of creating these delectable delights in the comfort of your own kitchen. So, prepare to indulge in the rich history and irresistible taste of Eccles cakes as you explore the treasures within this article.
Check out the recipes below so you can choose the best recipe for yourself!
ECCLES CAKES
From the North of England, these cakes are pastries, a sweet and spicy mixture in a puff pastry case with a shiny coating -- best eaten straight from the oven.
Provided by Norma
Categories World Cuisine Recipes European UK and Ireland English
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Sprinkle a baking sheet with water.
- In a small saucepan over medium heat, melt butter. Stir in currants, mixed peel, demerara sugar and mixed spice. Stir until sugar is dissolved and fruit is well coated. Remove from heat.
- On a lightly floured surface, roll out pastry to a 1/4 inch thickness. Cut out 8 (5 inch) circles, using a saucer as a guide. Divide the fruit mixture evenly between the circles. Moisten the edges of the pastry, pull the edges to the center and pinch to seal. Invert filled cakes on the floured surface and roll out gently to make a wider, flatter circle, but do not break the dough.
- Brush each cake with egg white and sprinkle generously with white sugar. Make three parallel cuts across the top of each cake, then place them on the prepared baking sheet.
- Bake in preheated oven 15 minutes, until golden.
Nutrition Facts : Calories 267.5 calories, Carbohydrate 31.8 g, Cholesterol 7.6 mg, Fat 14.6 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 4.8 g, Sodium 104 mg, Sugar 14.1 g
ECCLES CAKES
A British institution, these tasty treats aren't traditional cakes as we know them, but rather flaky, buttery hand pies filled with a delicious combination of dried fruit.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 14 to 15
Number Of Ingredients 16
Steps:
- Pate Brisee:Pulse flour, sugar, and salt in a food processor until combined. Add butter; pulse until mixture resembles coarse meal. With machine running, add 1/4 cup ice water in a slow, steady stream, just until dough holds together. To test, squeeze a small amount together; if it is crumbly, add up to 1/4 cup more ice water, a little at a time. Do not process more than 30 seconds. Divide dough in half; flatten into disks. Wrap each in plastic; refrigerate at least 1 hour and up to 2 days.
- Filling:In a large heatproof bowl, combine both raisins, figs, and dates. Add boiling water and let stand until softened, about 15 minutes. Strain and discard liquid. In a separate bowl, mix together granulated sugar, flour, salt, and orange zest and juice until combined. Fold in softened fruit. Cover and refrigerate until completely cool.
- Preheat oven to 375 degrees. Line two baking sheets with parchment. On a lightly floured surface, roll out one disk of dough to a 1/8-inch thickness. Using a 4-inch round cutter, cut out rounds (you should have about 7); transfer to prepared sheets. Repeat with remaining disk. In a small bowl, whisk together egg and 1 teaspoon water for egg wash; set aside.
- Spread each round with 1 tablespoon filling, leaving a 1/2-inch border. Brush edges with egg wash, then fold to make a half-moon shape and press to seal edges. Repeat process with remaining dough and filling. Refrigerate until chilled, about 20 minutes.
- Using a paring knife, make three diagonal slits across each cake. Brush with egg wash and sprinkle with sanding sugar. Bake, rotating sheets from top to bottom and front to back halfway through, until golden brown, 30 to 35 minutes. Transfer sheets to wire racks and let cool completely before serving.
ECCLES CAKES
These pastries are traditional for tea in northern England. You can add candied fruit peel to the currants.
Provided by Olha7397
Categories European
Time 30m
Yield 20 eccles
Number Of Ingredients 14
Steps:
- PASTRY: Mix together flour and salt.
- Cut in lard and butter.
- In measuring cup, mix egg and lemon juice; add cold water to make 1/2 cup liquid; beat with fork.
- Stirring with fork, add enough liquid to flour mixture to make soft, slightly sticky dough.
- Wrap and chill for several hours.
- FILLING: Cover currants with boiling water, let stand 5 minutes, then DRAIN.
- Cream butter with sugar; stir in spices and currants.
- Roll out pastry to about 1/8 inch thickness and cut into 3 1/2 inch rounds.
- Place spoonful of filling (about 2 tsp.) in centre of each, bring up edges of pastry and pinch well to seal.
- Turn over and flatten gently with a rolling pin to make round cakes.
- (Currants should just show below surface.) Place on ungreased baking sheet; brush with egg, and sprinkle with sugar.
- Cut 2 slashes in top of each.
- Bake in 425 F.
- oven for 10 to 15 minutes or until golden brown.
- Makes about 20 pastries.
- Canadian Living Cookbook.
SHORTCRUST PASTRY ECCLES CAKES
Little individual pastries bursting with currants and spice. Serve with tea or coffee.
Provided by Polly Welby
Categories World Cuisine Recipes European UK and Ireland English
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine 1/3 cup sugar and 2 tablespoons butter. cook over medium heat until melted. Add currants, candied peel, nutmeg and allspice. Continue to cook until heated through. Remove from heat and allow to cool.
- Preheat oven to 425 degrees F (220 degrees C).
- On a lightly floured surface, roll out pastry to a thickness of 1/8 inch. Cut into 4 inch rounds. Place a small spoonful of filling onto center of each pastry circle, draw the edges together over the fruit and pinch to seal. Turn over, then press gently with a rolling pin to flatten the cakes.
- Make a small hole or 2 small slash marks in the center of each pastry. Brush with beaten egg white, and sprinkle with sugar. Arrange on cookie sheet.
- Bake in preheated oven for 15 minutes, or until lightly browned around edges.
Nutrition Facts : Calories 279.7 calories, Carbohydrate 41.5 g, Cholesterol 5.1 mg, Fat 11 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 3.1 g, Sodium 199.2 mg, Sugar 24.6 g
ECCLES CAKES
A totally delicious and traditional British cake - 1793 James Birch's shop on the corner of Vicarage Road in Eccles began selling small, flat, raisin-filled cakes. They sold, quite literally, like hot cakes! This is my Grandmother's recipe, which ,compared to the original, holds a more varied dried fruit. Best to double the recipe as you will never have enough to satisfy everyone.
Provided by JoyfulCook
Categories Dessert
Time 40m
Yield 10-12 Cakes
Number Of Ingredients 10
Steps:
- Place currants, sultanas, white sugar, brown sugar, butter, water, marmalade, mixed spice,and golden syrup in a saucepan.
- Gently bring to the boil, simmer for a minute, stirring constantly.
- Set aside to cool.
- Roll out the pastry; cut into squares about 4 inches square.
- Place a heaped dessert spoon of the mixture in the middle.
- Fold pastry over and gently flatten so that they are about half an inch thick.
- Slash gently 2 or 3 times with a knife.
- Bake on a lined tray in a hot oven for about 10 minutes until they are golden brown.
Tips:
- Use good quality dried fruit. This will make a big difference to the taste of your cakes.
- Soak the dried fruit in tea or orange juice overnight before using. This will help to plump them up and make them more flavorful.
- Use a light touch when mixing the dough. Overworking the dough will make the cakes tough.
- Chill the dough for at least 30 minutes before rolling it out. This will make it easier to work with.
- Don't overfill the cakes. If you do, they will burst open during baking.
- Brush the cakes with milk before baking. This will give them a golden brown color.
- Let the cakes cool completely before icing them. This will help to prevent the icing from melting.
Conclusion:
Eccles cakes are a delicious and traditional British treat. They are perfect for afternoon tea or as a gift. With a little planning and effort, you can easily make them at home. So why not give them a try? You won't be disappointed.
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