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Eccles Cake
Flaky, sweet currant pastries originating from Lancashire, England. These individual tart-like pastries are a classic British treat.
đ§ Ingredienser
- 400 g Puff pastry(Store-bought or homemade. Ensure it's well-chilled.)
- 200 g Currants(These are dried grapes, similar to raisins but smaller and tarter. If using raisins, consider a mix.)
- 50 g Unsalted butter(Melted, for the filling.)
- 100 g Light brown sugar(Packed. Granulated sugar can be substituted, but brown sugar adds moisture and depth.)
- 1 tsp Mixed spice(A British spice blend, typically containing cinnamon, coriander, nutmeg, cloves, and caraway. If unavailable, use a mix of cinnamon and nutmeg.)
- 1/2 tsp Lemon zest(Optional, but adds a bright counterpoint to the sweetness.)
- 1 large Egg(Beaten, for egg wash. This gives a golden sheen.)
- 2 tbsp Granulated sugar(For sprinkling on top before baking.)
đšâđł Instruktioner
- 1
Prepare the currant filling: In a medium bowl, combine the currants, melted butter, brown sugar, mixed spice, and optional lemon zest. Stir well to ensure the currants are evenly coated. Let this mixture sit for at least 10 minutes to allow the currants to soften and absorb some of the sugar and spice.
â±ïž 10 minutes - 2
Prepare the pastry: Lightly flour a clean work surface. Unroll or unfold the puff pastry sheet(s). If using a block, roll it out into a rectangle approximately 3-4mm thick. Using a 9-10cm (3.5-4 inch) round cutter, cut out 12 circles from the pastry. Re-roll scraps gently if needed, but avoid overworking.
â±ïž 10 minutes - 3
Assemble the Eccles cakes: Place about 1.5 to 2 tablespoons of the currant filling onto the center of 6 of the pastry circles. Be careful not to overfill. Brush the edges of these filled circles with a little water or egg wash. Place the remaining 6 pastry circles on top. Press the edges firmly to seal, then crimp them with your fingers or a fork to ensure a good seal. Gently flatten each cake slightly with your palm.
â±ïž 15 minutes - 4
Score and bake: Preheat your oven to 200°C (400°F). Place the assembled Eccles cakes on a baking sheet lined with parchment paper. Using a sharp knife, make 2-3 small slits in the top of each cake to allow steam to escape. Brush the tops generously with the beaten egg wash. Sprinkle the tops evenly with granulated sugar. Bake for 18-20 minutes, or until the pastry is puffed, golden brown, and crisp.
â±ïž 20 minutes - 5
Cool and serve: Remove the Eccles cakes from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. They are best enjoyed warm or at room temperature.
â±ïž 10 minutes
đĄ Proffstips
- âThe name 'Eccles Cake' is derived from the town of Eccles in Lancashire, England, where they were first popularized.
- âEnsure the pastry is kept cold throughout the process for the best flaky texture.
- âFor a richer flavor, you can add a pinch of ground cinnamon or nutmeg to the currant filling.
- âServe warm with a cup of tea, or traditionally, with a slice of Lancashire cheese for a sweet and savory contrast.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Increase the amount of currants for a more intensely fruity filling.
- Substitute some of the currants with sultanas or raisins for varied texture and sweetness.
- Chorley Cakes are a similar, but typically less sweet and often flatter, pastry from a nearby town.