Eccles Cakes
Eccles cakes are small, round British pastries filled with currants, brown sugar, and warm spices, all wrapped in flaky rough-puff or shortcrust pastry. They originate from the town of Eccles in Lancashire and have long been a staple of teatime. A batch can be made in about 45 minutes, including chilling the pastry.
Equipment
- Baking sheet
- Pastry brush
- Rolling pin
- Mixing Bowl
- Sharp knife
Ingredients
For the Pastry:
- 2 cups all-purpose flour preferably unbleached
- 0.5 teaspoon salt
- 1 cup unsalted butter cold and cubed
- 0.5 cup buttermilk chilled
For the Filling:
- 1 cup currants fresh or plump
- 0.5 cup brown sugar lightly packed
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg freshly ground
For the Topping:
- 1 large egg beaten
- 2 tablespoons granulated sugar
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- For the pastry, mix the flour and salt in a mixing bowl. Add the cold, cubed butter and rub with fingertips until the mixture resembles coarse crumbs. Stir in the buttermilk and mix until dough forms.
- Roll out the dough on a lightly floured surface to 1/8 inch thick. Cut out circles using a 4-inch cutter.
- To make the filling, combine currants, brown sugar, cinnamon, and nutmeg in a separate bowl.
- Place a tablespoon of filling in the center of each dough circle. Gather the edges and pinch together to seal.
- Place the sealed side down on the baking sheet. Flatten slightly and use a sharp knife to make slits on the top.
- Brush the tops with the beaten egg and sprinkle with granulated sugar.
- Bake for 15-20 minutes or until golden brown. Cool on a wire rack before serving.
Notes
- For a spicier kick, add a pinch of allspice or a few drops of dark rum to the filling.
Nutrition
Calories: 453kcalCarbohydrates: 55gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 86mgSodium: 185mgPotassium: 229mgFiber: 2gSugar: 28gVitamin A: 782IUVitamin C: 1mgCalcium: 62mgIron: 2mg
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