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Eccles CakesAn Eccles cake is a small, round cake filled with currants and made from flaky pastry with butter, sometimes topped with Demerara sugar.

 

serves totaltime preptime cookingtime
10 pieces 45 minutes 30 minutes 15 minutes

 

{tab Ingredients}

  • ½ portion Flaky Pastry
  • 25 grams Butter, unsalted
  • 25 grams Soft Brown Sugar
  • 25 grams Mixed Peel, chopped
  • 50 grams Currants
  • 1 medium Egg White
  • Caster Sugar

{tab Instructions}

  1. Make the filling for these little cakes first, beat the butter and sugar until pale and fluffy.
  2. Chop the peel finely and add to the creamed butter, together with the currants.
  3. Roll out the prepared pastry, 6 mm thick.
  4. Cut it into rounds with a 7.6 cm plain cutter.
  5. Put a teaspoon of the filling in the centre of each pastry round and draw the edges together to cover the filling completely.
  6. Reshape each cake into a round.
  7. Turn the cakes over and roll them lightly into flat rounds until the currants just show through the pastry.
  8. Score the top of the cakes into a lattice pattern.
  9. Leave the cakes to rest on greased baking trays for 10 minutes in a cool place.
  10. Then brush them with lightly beaten egg white and sprinkle generously with caster sugar.
  11. Bake the cakes towards the top of the oven, pre-heated to 210˚C, for about 15 minutes or until golden and puffed.

{/tabs}

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