Eccles Cake Recipe

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (225g) unsalted butter, cold and cubed 1 cup (225g) unsalted butter, cold and cubed
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1 cup (150g) currants 1 cup (150g) currants
• 1 tablespoon milk 1 tablespoon milk
• 1 tablespoon demerara sugar (for sprinkling) 1 tablespoon demerara sugar (for sprinkling)

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat: 12g (7g saturated)
• Carbohydrates: 27g (14g sugars)
• Protein: 2g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs.
2. 2.
   Gradually add cold water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a ball, cover it with plastic wrap, and refrigerate for 30 minutes.
3. 3.
   Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
4. 4.
   In a separate bowl, mix together the granulated sugar, cinnamon, nutmeg, and currants.
5. 5.
   On a lightly floured surface, roll out the chilled dough into a rectangle about 1/4 inch thick. Cut the dough into squares or circles, approximately 4 inches in diameter.
6. 6.
   Place a spoonful of the currant mixture in the center of each pastry square or circle. Fold the edges of the pastry over the filling, pinching them together to seal.
7. 7.
   Place the filled pastries on the prepared baking sheet. Brush the tops with milk and sprinkle with demerara sugar.
8. 8.
   Bake for 15-20 minutes, or until the Eccles Cakes are golden brown and crisp.
9. 9.
   Allow the cakes to cool on a wire rack before serving.

Treat your ingredients with care...

• Currants — Ensure the currants are plump and moist. If they seem dry, soak them in warm water for a few minutes before using.
• Butter — Use cold butter and cut it into small cubes to achieve a flaky pastry texture.
• Demerara sugar — This coarse sugar adds a delightful crunch to the Eccles Cakes. If you don't have demerara sugar, you can substitute it with turbinado sugar or granulated sugar.

Tips & Tricks

• Make sure the butter is cold and the dough is chilled before rolling it out. This will help create a flaky pastry.
• Sprinkle a little flour on the surface while rolling out the dough to prevent sticking.
• Serve the Eccles Cakes warm or at room temperature for the best flavor and texture.
• If you prefer a sweeter filling, you can add a tablespoon of brown sugar to the currant mixture.
• These pastries are best enjoyed on the day they are made, but you can store them in an airtight container for up to 2 days.

Serving advice

Serve the Eccles Cakes on a platter or individual dessert plates. Dust them with powdered sugar for an extra touch of elegance. They pair wonderfully with a cup of English breakfast tea or a strong black coffee.

Presentation advice

Arrange the Eccles Cakes in a circular pattern on the serving platter, with a sprinkle of powdered sugar on top. You can also garnish with a few fresh mint leaves for a pop of color.