Eccles Cake

Name: Eccles Cake
Cook time: 70 min
Total time: 70 min
Yield: 12 servings
Cuisine: British
Ingredients: 500g All-Butter Puff Pastry; 200g Currants; 100g Light Brown Sugar; 60g Unsalted Butter, softened; 50g Candied Mixed Peel, finely chopped; 1 tsp Ground Allspice; 1/2 tsp Ground Nutmeg; 1/2 Lemon, zest; 1 Egg, beaten (for egg wash); 2 tbsp Demerara Sugar, for sprinkling; 1 pinch of Salt, fine

Buttery, flaky pockets bursting with a warmly spiced currant filling, Eccles cakes are a timeless British teatime treat. Crisp puff pastry encases a sweet, tangy mix of currants, candied peel and warming spices, finished with a sparkling crunch of demerara sugar — simple, indulgent and utterly irresistible.

Buttery, flaky pockets bursting with a warmly spiced currant filling, Eccles cakes are a timeless British teatime treat. Crisp puf... Show more

Traditional British Recipe

Health Grade

E · Indulgent

Time

1 hr10 min

Price

0,58 €

Calories

340 kcal

vegetarian

low sodium

kid friendly

potluck

Method

Preheat the oven

Preheat the oven to 400° F and line two baking sheets with parchment paper.

Make the filling

If the Unsalted Butter is still firm, leave it out until soft enough to press easily. Finely chop the Candied Mixed Peel and grate the zest from half the Lemon. In a bowl, combine the Currants, Light Brown Sugar, softened butter, chopped peel, Ground Allspice, Ground Nutmeg, lemon zest, and a pinch of Fine Salt, then stir until the filling looks evenly speckled and clumps lightly when pressed.

Roll the pastry

Unroll the All-Butter Puff Pastry and roll it out on a cool surface to about 3 mm thick. Cut out 12 rounds, about 10 cm across, then gather the scraps and re-roll once if needed.

Fill and shape

Divide the filling into 12 equal spoonfuls. Place one spoonful in the center of each pastry round, bring the edges up and pinch them together to seal, then turn each one seam-side down and gently flatten into a plump disc. Cut two small slashes in the top of each cake, set them on the lined trays with a little space between them, and chill for 15 minutes.

Glaze and bake

Lightly beat the Egg and brush the tops of the chilled cakes, then sprinkle them with the Demerara Sugar. Bake for 15–20 minutes until puffed, deep golden brown, and just starting to leak a little sticky filling from the slashes.