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Eccles cake
Eccles cake
Eccles cake is a delightful and traditional British pastry. It is a scrumptious round pastry filled with a sweet mixture of currants, sugar, and butter, all wrapped up in flaky, buttery pastry. It’s often enjoyed as a treat with a cup of tea or coffee.
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter chilled and cubed
- 1 cup currants or raisins
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup water
- 1 egg beaten (for egg wash)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the flour, sugar, cinnamon, nutmeg, and salt. Mix well.
- Add the chilled butter cubes to the bowl and use your fingertips to rub the butter into the flour mixture until it resembles coarse breadcrumbs.
- Slowly add in the water, a little at a time, while mixing the dough with a fork or your hands. Mix until the dough comes together and forms a ball.
- Lightly flour a clean surface and roll out the dough to about 1/8 inch thickness. Use a round cookie cutter or a glass to cut out circles, approximately 4 inches in diameter.
- In a separate bowl, mix together the currants (or raisins) with a tablespoon of sugar.
- Place a spoonful of the currant mixture onto the center of each pastry circle. Fold the edges of the pastry over the filling, and pinch to seal.
- Flip the cakes over so the sealed side is facing down, and gently press down to flatten slightly.
- Brush the tops of the cakes with the beaten egg to give them a lovely golden color when baked.
- Place the Eccles cakes onto a baking sheet lined with parchment paper, leaving a little space between each one.
- Bake in the preheated oven for approximately 20-25 minutes, or until the cakes are golden brown and crisp.
- Once baked, remove from the oven and allow the Eccles cakes to cool on a wire rack before serving.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 853kcal (43%)Carbohydrates: 101g (34%)Protein: 10g (20%)Fat: 48g (74%)Saturated Fat: 30g (188%)Polyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 2gCholesterol: 163mg (54%)Sodium: 185mg (8%)Potassium: 379mg (11%)Fiber: 4g (17%)Sugar: 48g (53%)Vitamin A: 1505IU (30%)Vitamin C: 2mg (2%)Calcium: 67mg (7%)Iron: 4mg (22%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
